Why Food?

Contributor: Temi Ajatta | Reading time: 3 mins 

Why food? Like many, my mother paced my food adventures, then Ina Garten marveled me with simple and easy cooking videos. Her nonchalance, pleasantry and all-round mannerisms opposed my mother's seriousness and experimental antics, thereby balancing my culinary creativity. 

I was just a young teenager in Nigeria when I stumbled on Barefoot Contessa while passing by the living room as it played on cable T.V., I recall that it was usually a struggle for me to watch television, as I tend to be entertained by cartoon program or books. This particular day, however was different. The show usually had a 30-minute runtime, but on that day, it was a marathon that I simply couldn't look away from. Episode after episode, I found myself drawing closer to the T.V. set until I was fully seated on the floor with a notepad and pen in hand. To be honest, at the time, creating all those dishes would have cost me an arm and a leg, but I was not deterred. By the time the marathon was over, I had meticulously documented 12 recipes and learned several new culinary words.

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As I continued my journey in documenting my culinary experiences, I tuned into a culinary show called "Nigella Bites", and I had found another gem! Nigella Lawson didn't come across as an instructor; instead, it felt like I was watching my friend cook during a video call. Her relaxed and approachable demeanor, coupled with her easygoing lifestyle, gave off a vibe akin to that of a cool sister in the kitchen.    

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I aspired to follow in the footsteps of these women, so whenever I was allowed to cook for my family or myself, I explained my cooking sessions to my imaginary audiences. Albeit, their shows were inspirational, the locations visited were limited. Soon after, I had discovered Guy Fieri and Andrew Zimmern's food adventures, and I was utterly fascinated. I still watched other culinary T.V. programs, however, one thing that perplexed me during that time was why Gordon Ramsey always seemed so angry on his shows, I certainly understand him better now. 

The pivotal moment in my culinary exploration came when I discovered Deutsche Welle's food and travel Euro show. It was through this program that I fell in love with Europe. These shows typically followed the life of a family, but would then zoom in on a particular member, showcasing their daily activities, their communities, and of course their cuisines. It was an excellent blend of storytelling and culinary discoveries. 

How important is food to foodies? October 16th is a special day for me because it marks a double celebration: my dear friend Buk's birthday and World Food Day. While many people commemorate this day for its significance in advocating for food security, which I wholeheartedly support. I take the opportunity to seek foods I am yet to know about. 

Last year, 2022, I had the pleasure of savouring a plate of portobello mushroom and okra soup, prepared in a unique and delightful manner. I'll be sharing the recipe soon, as it was truly delectable. It's essential to note that I prioritize flavour in my culinary adventures, but I hold texture and aroma in even higher regard, you may come to notice this in my future food recommendations, because texture and aroma elevate sensory elements in my dining experiences and make each food exploration a memorable escapade. 

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Did you know we celebrate Cow Appreciation Day and The United States of America enjoys National Fried Chicken Day? Indeed, I'm aware of these unique and somewhat contrasting celebrations! Cow Appreciation Day, as the name suggests, is all about appreciating the existence and preservation of cows, while National Fried Chicken Day is dedicated to savouring the deliciousness of a certain bird, which are both arguably days started by fast-food companies to promote their menus. Nevertheless, some people anticipate the days and indulge in their favorite dishes on these occasions. So, know that you can also start your own "something" day, just make sure you have a dish to celebrate.

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One of the best ways I truly and easily appreciate food is to categorize them. I break food down into various categories such as; place of origin, culinary classes, textures, and taste, since cuisine is constantly evolving, new dishes are created frequently and unexplored culinary experiments are awaiting discovery, you shouldn't fret if you haven't yet established a name for yourself in the culinary industry, the pursuit of culinary excellence is endless and well worth the journey, so do not despise your days of humble beginnings.

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Where can you find varieties of food? Buffets are exciting, but you know what? It's a single head chef who orchestrates the array of foods. So, the perfect place to explore both old and new culinary delights is at food fairs. From the sweetest to the, sourest, saltiest to the most savory, and even the more controversially bitter flavours, food fairs offer a wide variety of selections that you simply must try. A good food guide should accompany you, helping you understand which drinks pair best with the foods. Personally, I am a teetotaler, and I found this out in the most unexpected way, yet I still find the umami taste I usually crave can be satisfied by drinking a certain juice or water paired with my foods. By the way, go have a glass of water if you haven't today. 

In Nigeria, one of the most popular food exhibitions is GTCO Foods and Drinks. In Italy, you can indulge in Apimell, and in Qatar,  don't miss the Qatar International Food and Festival (QIFF).

So where did my passion for fine food originate? Honestly, it all comes from my mother. She figures people view food either as a luxury or as essential fuel. She would cook dinners with us, and if it turned out delicious, she was the chef, but if it was mediocre, we were the cooks...or Remi and Tope, my sisters took the reins. She believes that food should be shared and enjoyed, and she has an adventurous palate, always eager to try new delicacies, and urged other people to try them too. 

The love for culinary craft was instilled in my sisters and me this way, I suppose that notion animated me to pause for Ina Garten on that day. Many learned food this way, but even if you didn't and you're an epicurean at heart...Welcome to the adventure!  

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