My Food Escapades

I was hoping for serious adventure when I first arrived. I wanted to visit every renounced spot on the Plateau. However, I have been to only less than ten percent. Notwithstanding, if I can’t be to different places, at least I would have a taste of different dishes. On my list of experiments are

• Kwakel or Bibal: Made from giant beans, ground beniseed and palm oil. It tastes as though the palm oil was just poured in the half done beans and mixed together. Irrespective f how it tastes it appears to be a well celebrated food here. It is ceremonial. The one occasion had tasted it was at my students’ graduation service. Did I just say taste? I really ate. I begged my fellow Corp Members to help me. I inspired them to have adventure with a brand new and of cause strange diet but all to no avail. I was left to finish what I brought home. I might not demand it another time and when next I’m offered, I’ll just take a little quantity but I’m glad I had a little breakaway from the regular menus I’m used to.

• Achan (Hungry Rice): This is a very interesting one. I also had this at a special event. I learnt it cost twice as much as the imported rice and about seven times that of the local rice. It is most definitely a luxury diet. I learnt it is high in protein and highly sought after diet for diabetes patients. Interestingly, an indigene said the prices rose almost all of a sudden when it became very popular. She said it used to be really cheap and.

• Kunu: I see this all of the time back in Ibadan however I have never had a taste. However, it seems what they have here is slightly different. It isn’t as thick. My first encounter was in the NCCF Family House in a neighboring Local Government. It took me two hours to finish a cup of Kunu. I vowed never to take it again. But just a few days after, my neighbour (fondly called Grandma) made another one. I was reluctant and eventually convicted by a colleague who had a similar experience as mine. He vowed never to taste it again but he said Gradma’s own is way better than any other he has ever tasted. To cut the long story short, I can take a whole bottle now.

• Kuskus: This is unlike the kuskus you might be familiar with. It is made from the maize residue after squeezing out the part meant for pap. It is then poured in a sauce of many wonderful things-pepper, tomatoes, crayfish and many more. I didn’t have too much, just about a table spoon full. However, my courage to dare a strange diet should be worth including it my many many escapades.

There are still a whole lot I have heard about and would love to taste. Goite (Maize porridge) and Karkashi (a soup I fell in love with only by hearing its name).

I might not have another opportunity at these meals again, but the adventure was well worth it.