It’s a mystery to me why Nigerian food is not better known. It can only be the prejudice of poor exposure. I once took Antonio Carluccio to my favourite Nigerian restaurant in London and he raved at the revelation. But it was too late in his career to champion what might become the next great discovery in international cuisine. The moment now feels right.
I was born in Minna [in Nigeria] where my earliest memory is panicking my mother for a whole day, when I was only about a year and a half old, because I headed off across the market and got lost in town. Minna is a groundnut town and I remember seeing these piles – pyramids – of groundnuts.
Hell is a place where your favourite foods drift past, uneaten. That is a very special kind of torture
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