Be­yond mea­sure

Yemisi Aribisala won the John Avery Award at the 2016 An­dré Si­mon Food and Drink Book Awards last week. In this ex­tract, she tells us of a unique Nige­rian re­gard for food that de­fies tra­di­tional def­i­ni­tion

The Guardian - Cook - - Book Extract -

’m not the ideal Nige­rian epi­curean. When I first said I wanted to write about Nige­rian food, I thought peo­ple would size me up and de­mand: “Well, what do you know about Nige­rian food re­ally?’ Be­cause writ­ing a good mod­ern book of Nige­rian recipes (as they as­sumed I’d be do­ing) would take some­one em­pir­i­cal, fo­cused and ex­pe­ri­enced, as well as will­ing and able to travel. There are oth­ers who fit this bill per­fectly. Or who have a whole­some re­spect for bound­aries be­fore cre­ativ­ity is al­lowed in the door. My imag­i­na­tion is al­ways ahead of real life.

Writ­ing about food in the way that I do in­volves not­ing the


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