´Nigeria is essentially a melting pot of distinct cultures striving to co-exist and bound by a shared history.´
I love to pair my fictional encounters with consistent cultural knowledge. Before two years ago, I was priviledged to often travel on beloved literary destinations all over the world therefore deepening my local and personal feeling about places often described in books. Among this extra-sensorial way to feel a book and a national literature, food plays an important way due to its personal insight into the everyday life and tastes of a cultural and ethnic group. Through food one can communicate without words sharing stories and personal experiences. Food stories are direct ways to the soul of a person. Better than ´wearing your heart on sleeves´ is, I think, sharing your real soul in a warm plate of food. (Personal note: I am not an outstanding cook, but promise to prepare all my meals with a lot of good intentions)
But when travel is limited - hopefully not for too long - learning through cookbooks is a compensatory solution. Cooking recipes from around the world, learning about spices and new names of vegetables and fruits was my secret delight for the time spent in confinment for various - more or less Covid-related reasons.
If you follow my blog, you may notice that I love Nigerian literature but unfortunatelly my food-related knowledge is more than limited. Given that we are talking about a country of 206 million people, the biggest in Africa, I was appalled by the lack of proper Nigerian dining in my part of the world where I am living. Of course, I´ve heard and even tasted jollof rice, but the experience was isolated from any other real touch. For instance, about the specific spices and specific meals of different cultures living in the country. But what a blessing social media is, as it allowed me to connect with an extraordinary kind and enthusiastic cultural ambassador: Tomi Makanjuola, author of the inspiring and mouthwatering blog The Vegan Nigerian.
Author and food educator, Tomi´s last book reunites an unique selection of 100 Classic Recipes with a Plant-based Twist. I was lucky enough to be involved in testing - more or less successfully - few of them, and it felt like opening the door towards a secret world of textures and flavours that reading only couldn´t fathom.
In addition with sharing traditional Yoruba meals she grew up with, she also introduced the reader to dishes from regions of Nigeria she never tried before. Although finding ingredients and original products may be a challenge - however, online orders are possible and if you know what to ask for, finding some of them can be possible, especially in Asian stores - the experience of trying those recipes is rewarding both for the body and the soul.
The book includes - for the curious and less knowledgeable - an explanation of various ingredients used which in itself is an introduction to a lifestyle and way of understanding the world. The spices are more than additions to the plate, but do have extra health and everyday life qualities. As adapted to the vegan lifestyle, the Nigerian recipes brought to you by Tomi Makanjuola do take into consideration sustainable lifestyles and healthy eating, reaching out to a wider audience conscious about food choices.
The recipes are well written, matching both the need for accuracy so important in preparing a recipe, and the simplicity of directions. The information is well structured, affordable both to the hobby cook or the experienced restaurant chef. A must read and try to all multicultural food lovers around!
Interview with Tomi Makanjuola
Shortly after the book was launched, Tomi was generous enough to spend some time answering my questions about Nigerian food and its flavours, as well as her personal insights about what does it mean to be a food writer.
Photo credit: https://www.vegannigerian.com/
WildWritingLife: How did you decide to write a cookbook?
Tomi Makanjuola: It's been a dream to write this cookbook for as long as I can remember. A few years into running my blog The Vegan Nigerian, I could see that there was potential to create a comprehensive cookbook that would introduce readers to the best of vegan Nigerian cuisine. The timing to finally bring this idea to life felt right this year.
WWL: Why Vegan Nigerian recipes?
TM: I am Nigerian, and was born and raised there, so I have cultural ties to this type of food. I wanted to introduce more people to the beauty of our meals, whilst challenging Nigerians to approach our food from a plant-based perspective.
WWL: What brings your book new in terms of food writing in general, particularly Nigerian food?
TM: My book shows that Nigerian food is diverse. It provides readers with a deeper understanding of the food culture and a deeper knowledge of what we eat and how we eat.
WWL: What are your sources of inspiration for food writing? Can you recommend a couple of useful resources in this respect?
TM: I'm inspired by a lot of the food bloggers I follow online; those that are able to weave in personal anecdotes and family stories to bring their recipes to life.
WWL: How would you describe vegan Nigerian food, to someone who has never tried it before?
TM: Nigerian food is wholesome and tends to be quite rich. For main meals, we commonly consume one-pot stews or soups, with a side of starchy food such as rice, cassava, millet, sweet potatoes, yam (all cooked and prepared in various ways).
WWL: What are your favorite vegan Nigerian recipes?
TM: My favourite Nigerian meal of all time is pounded yam with egusi stew. I also love jollof rice with plantain, which is a classic. A recipe that I discovered recently (whilst doing research for the cookbook) and fell in love with is Miyan Taushe - a pumpkin and vegetable soup that is eaten mainly in the northern parts of Nigeria.
WWL: What would be a very affordable and easy Vegan Nigerian recommendation?
TM: Jollof rice is one of the most affordable dishes you can make. It's rice cooked in a blend of tomatoes, onions and red peppers, seasoned with dried thyme and curry powder. Although the ingredients are simple, the taste is magnificent.
WWL: What were your biggest challenges while writing this book?
TM: The recipe testing was probably the most challenging part. I tend to cook without measuring the ingredients, but in this case I had to be more painstaking, keeping track of every little thing I added and the quantities.
WWL: What is your advice to someone with a love for food that may be interested in sharing the love in written words?
TM: Just go for it and keep practicing. Don't be afraid to write using your authentic voice or to share meaningful stories, as this is how your passion for food can be best conveyed.
WWL: What are your next writing plans?
TM: I have so many ideas in mind! I think it would be fun to write a cookbook focused solely on desserts made using Nigerian ingredients.
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