Diaspora

Nigerian man ‘revolutionizes’ local food on TV, wows UK judges with its taste

A Nigerian chef, Victor Ofunime Okunowo, has shown off an enviable culinary innovation as he ‘revolutionized’ the making of amala. 
On a TV food show, the man told judges that he will be making pasta out of àmàlà that would have egusi filling, a dish he named Amala Rivoli. 
 When asked how risky his experimentation is, Victor answered that it is very risky. 

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He told them that the yam flour is called amala back home. 
 After rolling and making pasta out of the yam powder (elubo), the master chef made it into a dough as he filled it with egusi soup that has prawns. 
 A tension-bathed Victor after getting his dish done waited for the review from the judges. 

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On tasting the melon, the white men could not believe how amazing the food was when it hit their tongues. 
 One of them said: “I really like your pasta, it’s fine, it’s thin. 
Inside, you get the almost sweet sea flavor of the prawns but you get something else that tastes like offal and has a better finish. 
“But what really intrigues me are those seeds, Crunch of a nut, the sharpness of lemon, and finish bitter.”

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