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
’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