My initial plan was to not only put up pictures of food, but to write a recipe of making them as well. Now, the temptation is just to give you the pictures, and send the recipes later. Or how about I just tell you their names first, and we deal with the making them later?
From the top, clockwise, we have:
1. Fried fish, with cooked (salted) spinach and locust beans, and a morsel of amala. This kind of amala is made from yam powder.
2. Eko (the white solid paste) made from corn, ponmo (from cow skin), and some more cooked spinach.
3. Catfish in peppersoup.
4. Pounded yam in the making. (You peel the yam, cook it without salt, and pound it until fine and doughy, then eat with any soup or vegetable of choice.)
5. Suya. This is a typically Nigerian delicacy. It is cow meat roasted on an open fire with plenty spices, and eaten with cabbages, onions and some more spices.
6. White amala (made from cassava flour) in black-eyed peas soup (also called gbegiri), pepper sauce, and some beef.
7. No comments. This is an almost empty plate of fried rice and moinmoin. Moinmoin is made from blending black-eyed peas (we actually call it beans) together with pepper, and other spices, and cooking it with crayfish or shrimps until solid.
8. More suya. This one is cooked slightly differently from the one in #5. This is stacked on sticks and placed on the fire with the spices. In this picture are three different kinds: chicken, beef and chicken gizzards, all on sticks.
Alright, I’m done here. Ikhide Ikheloa, let me now formally invite you back to Nigeria. 🙂
The heaviness on my person since I returned from Washington DC on Monday, I have realized, has to do with more than just my delirious nostalgia for the taste of a certain thrill and an unexplainable positive strangeness that dominated that trip to the East. It could easily have been because of the food, because it was the one thing that almost equally matched the large number of workshop sessions that followed each other one after the other, sometimes without much of a breathing space. We got out of one conference workshop session and we hopped right into another. It was mostly worth it, but it will take the whole of my holiday to truly catch up with the details of all that we were taught. The food however was a different matter. They were diverse as they were elaborate, and I left that hotel on Sunday feeling that I’d committed an unforgivable sin of indulgence – as my mum would have called it. In any case, it was scarcely two hours after then before I entered another cycle of feeding, this time in the neighbouring state of Maryland, and the foods (most of it) were Nigerian for a change.
It was just as well a case of serendipity, because when I went out 
It was serendipity because just last week, the class consensus was an almost riotous but endearing request for Nigerian food before the end of the course. And as much as I tried to dodge the issue citing inability to get the foodstuff as well as the problem of conveying it to class in hot condition, I still wanted to give them an experience of the taste of Nigerian food and I despaired in me about how impossible it was going to be, especially since I feared a possible lawsuit from anyone that might find discomfort after a meal, and hold the teacher – me – responsible. But they made it clear that they wanted it too, so I spoke with Tola – a former FLTA (now a graduate student in the University) who said that we could work something out only if I could find the foodstuffs, and perhaps obtain a written consent from them absolving us of liability. It would prove not to be necessary in the end, as I luckily got sufficient plantain from the African shop, and woke up early enough today to prepare it to the best of ktravula‘s kitchen standards.
With this, my teaching class for this semester has now come to an end. The class that