An exciting first of its kind cookbook authored to create an adventure for Nigerian cuisine. For those already familiar with them, this book redefines the preparation and presentation of Nigerian food. Those on a journey of discovery will encounter a whole new range of spices, flavours and textures from one of West Africa’s finest and authentic cuisines
Fantastic book! (Dayo Olomu London)
"A well designed and well written book, first of its kind for Nigerian cuisine. Easy to follow guides and attractive pictures that make you salivate! Excellent book. (Jackie, New York USA) Well Done Funke! - The book is simple and easy to use... (Nadia Harper, Las Vagas) "Just what we have been waiting for". (Bunmi, Chatham Kent) Interesting, colourful food. will be giving it a try (Chris Luckett London) "The book is very essential for all nigerians living abroad, a copy is ideal for each household." (Babson Lagos) "Cannot believe Nigerian food can look this good. This book paints a good picture of food otherwise thought to be boring and unhealthy. Well done Funke." (YK london)
I am an avid lover of Nigerian food after having learned the techniques of traditional Nigerian cooking from a very young age. I was born in Nigeria but moved to the United Kingdom where my methods of cooking and presenting Nigerian dishes have been influenced.
I am passionate about African cooking and believe that Nigerian food compare favourably with foods from around the world in their wholesomeness and nutritional value.
I love to entertain and thrill guests with my creative methods of cooking and food presentation. My friends and family often refer to me as the perfect hostess!
I live in Essex with my husband and two children.
I offer the following services: Recipe development, authoring, advice on catering, cookery lessons, event planning and catering, consultancy on food related matters. To contact me please send me an email at funke@contemporarynigeriancuisine.com
Pictures, Videos & Features Check out my videos and clips on promoting my new cookbook.
Food Articles
Funke contributes food aritcles to Excuisite Magazine and also writes articles posted on the LiveJournal webiste. Some of the articles are listed below:
Book Launch 3rd of July 2009: Official Launch of Contemporary Nigerian Cuisine cookbook by His Excellency, Nigerian High Commissioner to the UK, Dr. Dalhatu Tafida OFR. See details here.
All rights reserved. Contemporary Nigerian Cuisine, 2007-2010.
Background:
West African, and indeed Nigerian cooking remain universally untapped and undiscovered but in recent times, there has been a growing interest in Nigerian cuisine such as jollof rice, egusi soup and the barbeque beef known as suya. The more people try out these dishes the more they find out there is so much more to discover.
Nigerian food, along with foods from other West African countries remain the most authentic and unadulterated in the African continent. Northern African cooking has Middle Eastern influences, so are foods from Eastern Africa with Indian (Asian) and Southern Africa with a lot of European influences.
West African cooking on the contrary has influenced cooking from other parts of the world such as North and South Americas with cooking methods known today as Creole, Soul and Cajun.
There is potential for Nigerian food in Western countries due to the increasing number of Nigerians in the Diaspora and an equally increasing number of foreign nationals taking up employment in Nigeria in light of the oil boom leading to intercultural exchanges. Culinary discovery is being made by many from Asia, Europe and the Americas who live and work in Nigeria, on the variety, taste and flavours of Nigerian food!
An exciting first of its kind cookbook authored to create an adventure for Nigerian cuisine. For those already familiar with them, this book redefines the preparation and presentation of Nigerian food. Those on a journey of discovery will encounter a whole new range of spices, flavours and textures from one of West Africa’s finest and authentic cuisines
I am an avid lover of Nigerian food after having learned the techniques of traditional Nigerian cooking from a very young age. I was born in Nigeria but moved to the United Kingdom where my methods of cooking and presenting Nigerian dishes have been influenced.
