The monthly comedy nite produced by renowned Nigerian comedian Koffi Idowu-Nuel (AKA Koffi Tha Guru) comes up this Saturday July 30 at the Freedom Park Broad Street, Lagos. Show starts from 6 pm.
This month's show tagged "Battle of the Sexes" would be hosted by Josh2Funny and would feature several comic acts including: Gordons, Mandy, MC Abbey,Chigul, MC Valentino, Tina Black, Jasperazzi, Sax Mistress and many more.
The is supported by NTA, YES!, City FM 105.1, Splendid!, SLOT, Just U, and may others.
Gate Fee is: Couple N 5,000; Single N 3,000
Thursday, 28 July 2016
Monday, 25 July 2016
NIGERIAN WEDDING: YOU MUST HAVE THESE 5 LOCAL DISHES ON YOUR MENU... OR ELSE!
In fact, these foods are one of the
top reasons why people attend weddings at all. That said, here are five native
dishes from different parts of Nigeria which must not be missing at traditional
weddings.
By Oke Efagene
Nigerians
love food a lot, and no – it isn’t a bad thing. We simply appreciate the good
tasting meals that are ours from Mother Nature.
Aside from
our love for food, we also cherish our cultural heritage, and one of the best
ways to display them is through traditional marriage ceremonies.
It is a time
when two families merge and become one, and also an opportunity to rejoice and
celebrate two people who are starting a new life together. The ceremony
is also a time to treat guests to some artfully prepared indigenous dishes.
In fact,
these foods are one of the top reasons why people attend weddings at all. That
said, here are five native dishes from different parts of Nigeria which must
not be missing at traditional weddings.
Oghwo soup and starch: Yes, you guessed right. This dish is
number one because it is a ‘supreme’ meal where I come from in Delta State. The
Urhobo tribe reveres this food, and it is a sign of respect and honour for
anyone it is prepared for. Oghwo soup is made from palm oil, stock fish, beef
(optional), pepper, potash, a sprinkle of cassava granules (Garri) and
seasoning. The soup goes hand-in-hand with Starch (popularly called ‘Usi’).
The absence of this food at an Urhobo traditional wedding is enough to
cause a riot and even put you in the bad books of your guests (I’m not joking
o); because it simply means you have no regard for them nor their presence. If
this is the only food you can serve on that day, believe me, your wedding
guests will love you forever for this.
Oghwo Soup |
Ewedu Soup |
Amala and Ewedu or Efo-riro: The Yoruba tribe from the
South-Western region of Nigeria are the proud ‘owners’ of Amala – a solid meal
made from yam flour. It is usually eaten with Ewedu soup (slippery soup made
with Ewedu leaves, melon and locust beans) or Efo-riro (a spicy vegetable
soup). Even though this meal is a staple food that is eaten in many homes
regularly, it is still cherished and expected at Yoruba traditional marriage
ceremonies. No matter how ‘tush’ (sophisticated) the couple and their family
members may be, even if the wedding is taking place on the moon, Amala MUST be
on the menu because the ceremony is incomplete without it.
Egusi |
Egusi soup and Garri or Fufu: For the Igbo tribe from the Eastern
part of Nigeria have different special soups and dishes they love, but for
their traditional marriage ceremonies, the Egusi soup must not be found missing
on the menu. This is because, the soup is somewhat universal and it is
something everybody can eat, unlike Bitter leaf soup or Ofe Nsala which almost
everyone can do without. The soup is made from melon, palm oil, pumpkin leaves
(Ugwu) or bitter leaf, pepper, fish, meat and seasoning. It is eaten with Garri
(known as Eba in Yoruba language) or Fufu (Cassava balls). If you don’t want to
offend that your Igbo friend, biko (please) ensure that you include Egusi soup
on your wedding menu for him, eh?
Tsakwara da Busheshen Kubewa |
Tsakwara da Busheshen Kubewa: In the Northern part of Nigeria, the
staple food is rice and it is an everyday meal. However, a traditional marriage
ceremony in this part of the country is not complete without pounded yam and
dried okra soup. In Hausa language, this combination is called Tsakwara da
Busheshen Kubewa. The soup contains a dried okra broth with spices, stock and
seasoning. It is a special dish and it’s one that must always feature in a
typical northern traditional marriage ceremony. So take note!
Afang soup and Fufu: The Akwa Ibom and Cross River
people from the South-South region of Nigeria have one native meal in common – Afang
soup. This is an important delicacy made from Afang leaves (called Oha in Igbo
language) blended with crayfish, water leaf, stock fish, smoked fish, beef,
palm oil, periwinkle, palm oil, pepper and seasoning. It is eaten mostly with
Fufu, but also goes well with Garri (Eba) and pounded yam.
If you will be attending
any traditional marriage ceremony in this part of Nigeria, be sure to look out
for this meal but if it is not served, then it means you have been deprived the
opportunity to taste a meal that could have transformed your life completely,
literally.
Afang Soup |
Jollof Rice |
Jollof Rice: Oh Jollof rice… the love of our
lives! No matter the kind of traditional delicacy you prepare at your wedding,
if Jollof rice is not present, then… I really don’t know what to say. A party
without Jollof rice is like an expensive car without wheels. Inasmuch as the
meals listed above are very important, Jollof is also very essential. It is
prepared rice (of course) cooked in a tomatoes and pepper sauce, with curry,
thyme, bay leaves (for aroma) and seasoning. It is then served with peppered chicken
or beef, and garnished with fried plantain or moi-moi (beans meal steam-cooked
with different ingredients). Jollof rice is so popular that many
Nigerians have nicknamed it ‘Party Rice’ or ‘Party Jollof.’ It tastes different
from the one you cook at home, especially if it is prepared on open heat (that
is, with firewood). Whatever you do, make sure this food makes it to your
wedding menu. A word is enough for the wise o!
There, you
have it. These are the Nigerian foods that must not go missing at your traditional
wedding ceremony.
Source:
Pulse.ng
Tuesday, 19 July 2016
KHADIJAH: GOING GLOBAL WITH NIGERIAN STEW
Her high
level of formal education notwithstanding, she preferred going the
entrepreneurial route. A way of life she learnt from her mother, who had skills
in baking, culinary, horticulture, animal husbandry, drink-making and successfully
practiced all these and others at the same time.
This piece
is centered on Khadijah Haliru, the Nigerian lady who despite relocating with
her family to Canada over a decade ago still held onto her burning desire.
Entrepreneurship! Like her mom, because she has her hand into several business ventures
at the same time, Canadians call her the Multi-preneur.
The Ahmadu Bello University Public Administration Graduate owns and manages
several businesses. Remarkable among them is her Nigerian stew product that is
already a regular item in many homes and gradually going global.
In a short
conversation with Khadijah, she told Splendid! about
the Nigerian stew project, its future and her other plans.
MULTI-PRENEURSHIP
Among the
businesses is a skin care outfit (www.kbodyblends.ca) where she produces
organic skincare products from African imports; a non-profit organization for
the youth (Youth Engagement Activity Club) where she engages and teaches them
creative skills; and produces a TV show Just Landed (www.youtube.com/justlandedtv).
The latest of the business is Hanak Foods, the company responsible
for the production of the classic Nigerian stew. However, her passion for this
product took the front burner as it seems to have relegated others to the
background, may be for now.
ACCEPTANCE
Her
promotion of Nigerian stew was birthed after getting a rave review during a
food fest in Canada when it was served to neighbours and community members.
This made her realize the great love Canadians and other Africans have for
Nigerian food particularly the stew. This actually brought about the
incorporation of Hanak Foods.
“My kids and
I started talking about this experience and so we decided to set up the company
to serve as an umbrella body where we can start producing Nigerian food that
are much sought after”
Albeit
having other business ventures before the classic stew, the overwhelming love
and acceptance of the stew spurred her on. Besides, knowing that its
introduction was going to solve a major domestic problem encouraged her to go
commercial. She believes that in this era where many couples have little or no
time for cooking, this product comes handy. All one needs do is just pour and
simmer over protein of choice.
According
Khadijah, acceptance has been overwhelming “The product has been wonderfully
accepted. We have gone round the African stores mostly owned by Nigerians and
Ghanaians. A lot of people are really happy and excited and some have
personally written to thank and appreciate our effort. There is a lot of
excitement. It has been accepted very well.”
Apart from
West Africans, Kenyans, Ugandans and Tanzanians are among other Africans that
love the product. Indians, Pakistanis and the Arab population have also shown
great delight about its introduction.
CHALLENGE
One major
challenge the product had at the initial stage of business was distribution.
Khadijah and her team concentrated on marketing and supplying through African
stores. But the desired patronage was not achieved because it was new in the
market. But over time, especially with the involvement of social media,
patronage picked up and the product gradually became a regular in the home of
many Canadians, Africans, Indians and Pakistanis.
RAW MATERIALS
For a
business producing Nigerian stew in such a large commercial volume, one could
not avoid asking a pertinent question. The source of raw materials. Where and
how are they sourced? The mother of three was prompt in telling us they are
sourced from both Canada and Nigeria. According to Khadijah, they only depend
on imported pepper from Nigeria while they make use of the Ontario onions and
tomatoes which, by the way, are already being exported to Nigeria in large
quantities.
BRANDING
Khadijah is
oblivious of the fact that for any business to attain the desired level of
success branding is key. Hence she made sure all promises are kept with regards
to the Classic Stew. How is this achieved? She personally supervises the
production at the factory ensuring that the end product comes out the Nigerian
way. “I go in with my recipes and direct
them on how it should be done. The choice of the bottles were also significant.
We wanted people to see through and want that little oil to show up at the top.
We also reduced the oil for health reasons and for clients to get the real
taste of Nigerian stew.”
THE FUTURE
Where does
she see Hanak Foods In five
years?
“Definitely,
I anticipate a global growth. We hope we can assess the diaspora market right
away. I have people who call me from as far as Australia, so we are looking at
people from other part of the world who really yearn for that taste but can’t
get it.”
She is also
looking at growing the business well enough so that one day it will be set up
in Nigeria. With this move, more jobs will be created; a lot would be exported
abroad so that the dollars come home to Nigeria.
When asked
if she would been more successful if she had started the business in Nigeria
her response was swift as she responded in the affirmative. Citing the Nigerian
population, she believes the country has a great market any investor would be
delighted to tap into. “For sure! The Nigerian market is not a joke. The
Nigerian market is one that any company wants to tap into. We never take that
for granted. Nigeria is the best market ever.”
OTHER PRODUCTS
Besides the stew, another product in the
pipeline is Fura de Nunu (fermented milk and millet mix). According
to her, Fura de Nunu was actually the
first product before the stew. Fura
is still very much in her view and is most likely to come after the stew,
especially now that she and her family have moved to the “Dairy Capital of
Canada.” This will definitely hasten the actualization of the Fura project.
Not just Fura
de Nunu, other Nigerian beverages will definitely come on afterwards.
She reminisced the last few years of her stay in Nigeria when she was well
known for her production of some fine beverages of northern Nigeria origin. She
recalled drinks like Zobo, Kunu and others and how her uncle encouraged her to formally
incorporate the business and go commercial.
ADVICE FOR THE BUDDING ENTREPRENEURS
For many,
especially budding entrepreneurs, who might be interested in knowing what makes
Khadijah Haliru ticks, she has some advice to offer:
“For an
entrepreneur, you need to understand that failure is a MUST. You have to fail
to succeed. I started so many businesses here. I set up many Facebook pages for
so many things because I kept on trying. As an entrepreneur, you should not be
afraid to fail. In fact, failure in one area should make you try a different
way or explore some other option(s).
I really want
people out there to know that it is not a bad thing to fail. It is just getting
up from your failure that is the challenge, and if you get up from your
challenge and you try again, then you would be successful in future. Failing
and not wanting to get up is not good enough. Just follow you passion and goal,
if you need advice just go to the experts where you can get objective advice.”
The
Multi-Preneur who is Edo by origin, born in Kano and spent the greater part of
her formative years in Zaria, simply likes to be identified as Nigerian.
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