AFRICAN CUISINE MAGAZINE Vol. 1 No. 8 October 2013

African All The Goodness of Africa OCTOBER 2013 Vol 1 No 8 Interna�onal Magazine Celebra�ng the Best of Africa’s Food & Drink in the Diaspora CELEBRITY TABLETALK PAULINE LONG ON BEFFTA, MOTHERHOOD, FOOD AND MENTORING BEFFTA AWARDS UK 2013 DELICIOUS DELICACIES FOR NIGERIA’S 53RD ANNINERSARY EATING OUT ETHIOPIAN STYLE UGANDA SEEKS INVESTORS NOODLEMANIA IN AFRICAN SOCIETY - ANY PITFALLS?

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INSIDE OCTOBER 2013 CELEBRITY TABLETALK Pauline Long FOUNDER, BEFFTA MOTHER, MOTIVATOR, TALENT-SPOTTER OWNER’S MANUAL HEALTH & WELLBEING New Cakes on the Block Kemi Oluboro Olutayo on Honey and PEARLLITAS takes on the BEFFTAS Cinnamon Favour Nkechi Peter warns on the current fad of Noodle-mania in African communi�es everywhere BIOGRAPHY OF FOOD Nigerian beans becomes herby bean po�age OUT&ABOUT CUISINE OF THE NATIONS - The glitz of BEFFTA Media Evening Nigerian Cuisine at 53 -Suya Na Number One! Helen and Femi Kola-Ojo wed in style EATING OUT DIASPORA EVENTS - 3rd Uganda Uk An Ethiopian Encounter in London Trade and Investment Expo AfricanCuisineMagazine www.AfricanCuisineMagazine.com h�ps://twi�er.com/african_cuisine Contributors Kemi Olutayo Oluboro Favour Nkechi Peter Maggie Thindwa Taiwo Olutayo Femi Awowade Joy Obinyan Meg Worola Credits: Funke Koleoso(h�p://funke-koleosho.blogspot.co.uk/2013/05/nigerian-brown-beans.html); Courtesy of h�p://southpawgroup.com/iqfoodpla�er/nigerian-herby-beans-po�age-recipe/ AFRICAN CUISINE MAGAZINE A GNITAVONNI LIMITED PUBLICATION

African All The Goodness of Africa OCTOBER 2013 Vol 1 No 8 CUISINE the monthly update Interna�onal Magazine Celebra�ng the Best of Africa’s Food & Drink in the Diaspora Karibu! Do it’ in which we talk to enterpreneurs about their cra�. Pearl is a cake maker of dis�nc�on and we welcome her to our network. Welcome to another edi�on of African Cuisine Magazine. Our guest on Celebrity TableTalk is the indomitable icon, Pauline Long. What an amazing woman! Lunch with her at the swanky Ethiopian Addis Restaurant in London’s King Cross went too quickly! On hand to help with Since last month, so much has happened that the end of Summer actually seems to raise the temperature of events around African food our conversa�on with Pauline was Abi Falusi, an engaging discussant and drink. On a sober scale, the terrorist a�ack on the Westgate Mall with a knack for se�ling our celebri�es at ease. Thanks, Abi. in Nairobi was an atrocious assault on a new way of life for Kenyans. We extend our condolences to all Kenyans at home and abroad. Favour Peter writes about the health risk of ea�ng too much processed foods and is up in arms about the current African fad of feeding on Noodles. Nigeria marks 53 year’s of independence from Britain this year. The Uganda Investment Conference held in London. It was declared open by the country’s Vice President supported by a number of cabinet Inside are two foods ou must try out someday. ministers with a list of opportuni�es to invest in the growing economy. It was there that we met the producers of Kisubi Herbal and Lemon Grass Enjoy your belleful! tea amongst other food products heading out of Africa to countries in the Diaspora. And if it’s a good product, you can be sure we’ll be talking POSTSCRIPT about it in African Cuisine Magazine. We also met Mr Patrick Okwalinga, It was with sadness that we heard that Gbolahan Adesanya, husband of our Out&About feature last month, Folake Adesanya, passed away the London-based caterer and restarateur who has just wri�en the first book by an African on restaurant business in the UK. More on him in the suddenly. May his soul rest in peace. November edi�on. MICHAEL O BANJO OCTOBER 2013 And this issue introduce a new feature ‘Owner’s Manual - Why.How I

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African All The Goodness of Africa CUISINE FAVOUR NKECHI PETER Are You Into NoodleMania? Everything in Moderation onsump�on of instant noodles have system. increased around 40% in past one year due to busy w o r k i n g Cschedule of people instant noodles always seems to be the easiest op�on to sa�sfy your empty tummy with. Have you ever thought does this actually fulfill your body’s daily requirement of essen�al nutrients? Is this easy op�on also healthy? The answer to these ques�ons is that we should avoid instant noodles due to many reasons. Following are some of them: High sodium content: According to codex standards 24 addi�ves in instant noodles are sodium salts whose high content can cause many hazardous health problems. Top of the list is of course hypertension then comes heart diseases, Cancerous poten�al: Substances such as dioxin, stroke and kidney damage. plas�cizers and Styrofoam leached from the containers of these noodles are known cancer Propylene glycol: An an�-freezing agent use to causing agents. retain moister in the instant noodles is absorbed and accumulate in heart, liver, kidney where they Fa�ening: We should also avoid instant noodles can cause abnormali�es. Other than this we should because they are counted as junk food. They avoid instant noodles because this ant- freezinig have loads of carbohydrates but lack all the other agent also has a capability of weakening our immune Con�nued next page > Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora 7

African All The Goodness of Africa CUISINE Con�nued from previous page > intes�nal tract in children below the age of 5. This essen�al nutrients such as vitamins, minerals, fiber lack of nuterant absorp�on inhibits normal physical etc. This excess of fat and carbohydrate can lead to and mental growth of a child. obesity. Mono Sodium Glutamate: Another reason to avoid Irregular bowl moments: Noodles interferes with instant noodles is addi�on of monosodium glutamate normal bowl movements and diges�on of food due as the flavoring agent. This chemical can lead to to excess of fat and water they also cause water swea�ng, flushing, headache, nausea, weakness, reten�on which can be considered one of the cause depression, chest pain, cardiac muscle palpita�on, of irregular bowl moments. heart palpita�ons and arrhythmias. Other than this is ar�ficial consump�on of glutamate can interfere Miscarriage: Pregnant women are advised to avoid with the normal func�oning of the neurotransmi�er instant noodles as they interfere in growth of the glutamate. fetus and can lead to miscarriage. Favour Nkechi Peter is an expert om Events and Irregular metabolism: Another reason to avoid Catering in Nigeria and shares her experience instant noodles is that the ar�ficial flavoring agents, by research and writing on best practice in sub- coloring agents and preserva�ves added in these Saharan Africa. She is the owner of GIFTED- noodles can interfere in normal metabolic ac�vi�es HANDS EVENTS SERVICES and can be reached of the body. @+234-80-68268730, +234-80-55667464, Email: [email protected] BB Pin: 27741E55 Interference in nutrient absorp�on: Overconsump�on of instant noodles can interfere in absorp�on of other nutrients by the gastro 8 Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African All The Goodness of Africa CUISINE NEWS.REPORTS.COMMENTARY Global yam conference advantage of what calls for more research offers. investments on yam According to him, research, development “the challenge is to mobilize the Wri�en by Adeleke Mainasara investment required to conduct research Increasing funding for research and develop the yam and development on yam will value chain into a help unleash the poten�al of the profitable enterprise crop, improve livelihoods, create for small and large- jobs and enhance food security scale operators in Africa, par�cipants at the first alike.” ever global yam conference in advance and expand yam research Accra, Ghana have said. The Global Conference on Yams globally, the an�cipated benefits and impacts will be quite enormous,” provides a pla�orm for stakeholders According to par�cipants who says the Ghanaian Minister for to explore recent innova�ons in yam were drawn from research fields, Food and Agriculture, Clement Kofi improvement, share lessons learned, policymakers, and representa�ves Humado. iden�fy research and development from the private sector, the recent needs, and develop global alliances. investments in yam research are Represented by the Deputy Minister paying off, and demonstra�ng the for Food and Agriculture, Ahmed Dr Robert Asiedu, IITA Director for crop’s greater poten�al than what is Yakubu Alhassan, the minister said Western Africa, and the Convener being realized. that there was a need to “soberly of the Global Conference on Yam rethink through research-and- said that the event provided a “Sustaining and enhancing funding development, and invest our limited pla�orm for consulta�on and support for yam research and resources judiciously to ensure best development of a global strategy development backed by poli�cal results.” for improving the yam sector based will are needed to unlock the crop’s on gene�c enhancement; crop full poten�al,” said the Director The Execu�ve Director, Forum for protec�on and mi�ga�on of risks General of the Interna�onal Ins�tute Agricultural Research in Africa due to pests, diseases and climate of Tropical Agriculture (IITA), Dr (FARA), Dr Yemi Akinbamijo noted change; conserva�on of gene�c Nteranya Sanginga. that in spite of the contribu�on resources; preven�on of postharvest to food security and incomes, losses; improved seed systems; He praised the government of Japan, African crops such as yam have not crop diversifica�on; and enhancing Bill & Melinda Gates Founda�on, commanded the a�en�on they industrial poten�al of yam and and the West and Central African deserved, and have as a result improved market access. Council for Agricultural Research and remained underu�lized. Development (CORAF/WECARD) for Food UniversityTM is suppor�ng IITA on yam research and “Yams are unexploited in several launched at Clinton Global called on researchers to develop a aspects: actual yields are lower vision for the crop. than poten�al, u�liza�on is low Ini�a�ve Annual Mee�ng for instance in animal feeds, and The ImagineAfrica Alliance® plans to Known as the ‘king of crops’ because poten�al for diversifica�on of provide educa�on and training for of its contribu�on to incomes and yam products among others is one million students over the next food security, yam also has high unexploited,” he said. ten years cultural value especially in tradi�onal NEW YORK -- marriages in Africa. However, the Commending IITA for its contribu�on As a part of a global effort to crop is under-researched due to to yam research and development, promote food security and low funding and this has limited the Dr Akinbamijo said that the key agricultural development in Africa, poten�al of the crop for allevia�ng to unlocking the poten�al of yam the Food University ini�a�ve poverty. lies in science and technology and was launched yesterday by the empowerment of the producers, ImagineAfrica Alliance and President “If we a�ract more investments to marketers, and consumers to take Bill Clinton at the Clinton Global Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora 9

Ini�a�ve (CGI) Annual Mee�ng. technical skills through a “learn while from many leaders across Africa. “I The Food University ini�a�ve is you earn” curriculum. have been thrilled to par�cipate in an�cipated to be a game-changing the dreaming and designing of Food approach to crea�ng sustainable “We are honored to be here with University,” said Dr. Ruth Oniang’o, jobs and a skilled workforce across President Clinton to launch this editor-in-chief of the African Journal Africa’s food value chain. cri�cally needed effort designed of Food, Agriculture, Nutri�on and to ensure that Africa’s current and Development, and Chair of the Rural Food University is the first- future genera�ons are equipped Outreach Programme in Kenya. “This ever pan African ini�a�ve that with the skills, resources and innova�ve ini�a�ve will play a cri�cal seeks to develop a robust talent opportuni�es to successfully role in developing the leaders, infrastructure by matching the par�cipate in the food and entrepreneurs and talent we need supply and demand of skills, agricultural sectors,” said Rick Li�le, for a food-secure Africa.” providing applied educa�onal founder and CEO of ImagineNa�ons opportuni�es, and uni�ng the efforts Group. “It is es�mated that world The ImagineAfrica Alliance is of the private, public and civil society food consump�on will require a a public-private partnership of sectors. Food University corpora�ons, academia, is an ini�a�ve of NGO’s, government agencies the ImagineAfrica and investors. With the Alliance. Ini�al collec�ve interest and partners suppor�ng resources of such a group, the ImagineAfrica coupled with the magnitude Alliance and Food of this ini�a�ve, the Alliance University include: hopes to unleash the huge ImagineNa�ons Group, produc�ve and prosperity- 4-H programs across inducing poten�al of Africa, DuPont, USAID, agriculture in Africa. Laureate Interna�onal Universi�es, For more informa�on, The MasterCard please visit www. Founda�on, Nando’s imagineafricaalliance.org. Peri-Peri, BXR Group, ...building human capacity in the African Food chain Aslan Group Africa, BridgeLeader 70% increase in annual agriculture About the ImagineAfrica Alliance Network, DECA, Malawi Mangoes produc�on by 2050. With 60% of the and the Inter-American Development world’s share of uncul�vated arable The ImagineAfrica Alliance is Bank. land, Africa offers a real solu�on to nurturing a new genera�on of this challenge. This commitment Africans who are prepared to Through Food University, the helps galvanize diverse partners succeed, engaged in decent work, ImagineAfrica Alliance plans to across Africa and other parts of the and ac�vely pursuing their dreams. provide educa�on and training world to make this vision a reality.” Our mission is to provide workers, for one million students over the farmers, and young people with the next ten years. This new “field-to- The Alliance is launching pilot skills, incen�ves and opportuni�es fork” approach will help ensure a campuses over the next two years they need to succeed, while also skilled workforce across the food in Mozambique, Malawi, South helping investors and commercial value chain, including produc�on, Africa and Tanzania. Over the next operators maximize their social manufacturing and distribu�on to ten years, the Alliance will leverage and financial returns across support farms, industry and whole investment, philanthropic and the agriculture and food value communi�es. Food University will development funds to educate a ecosystem. The ImagineAfrica be a vibrant and growing network of million students and contribute to Alliance is a unique network of affiliated “campuses” across Africa, building 20 responsible agribusiness African and interna�onal partners including farms, youth organiza�ons, communi�es that will have a far- (private, public, and civil society) schools, universi�es and other reaching impact by providing commi�ed to working together se�ngs. Through online educa�on, improved access to essen�al toward achieving these goals. appren�ceships and classroom community services, including learning, it will develop talent across health, educa�on, financial services, all disciplines related to the food clean water and sanita�on. value chain, from agriculture, to business, finance, management, The ImagineAfrica Alliance has built a entrepreneurship and other pla�orm of engagement and support 10



African All The Goodness of Africa CUISINE CUISINE OF THE NATIONS 53 Capital: Abuja Nigerian NIGERIAN CUISINE AT Currency: naira Population: 168.8 million (2012) World Bank National anthem: Arise, O Compatriots President: Goodluck Jonathan Official language: Nigerian cuisine consists of dishes English Language or food items from the hundreds of ethnic groups that comprise the West African na�on of Nigeria. Like other West African cuisines, it uses spices and herbs in conjunc�on with palm oil or groundnut oil to create deep- ly flavoured sauces and soups o�en made very hot with chili peppers. Ni- gerian feasts are colourful and lavish, while aroma�c market and roadside snacks cooked on barbecues or fried in oil are plen�ful and varied. 12 Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African All The Goodness of Africa CUISINE Suya Na Number One! SUYA is a shish kebab like food popular in West Africa, originally from the Hausa people of northern Cameroon, Nigeria and Niger. Suya is generally made with skewered beef, fish, or chicken. The meat is rubbed-in with tankora, a dry spice mix containing powdered groundnuts, cayenne pepper, ginger, paprika and onion powder, then barbecued. Suya is often served with a further serving of tankora and sliced onions. Suya has proved to be an extremely popular evening snack sold by many roadside vendors and restaurants in many West African cities with a Hausa population. In England it is said if you enter a town and there’s no Indian restaurant, turn away immediately. In Nigeria, if you enter a neighbourhood and there’s no-one making Suya, take to your heels. And without a shadow of doubt, Suya is the most democratic of all Nigerian foods! Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora 13

African All The Goodness of Africa CUISINE H E A LT H & W E L L B E I N G by Kemi Olutayo Oluboro CINNAMON AND HONEY t is found that a mix of honey and 200 people so treated) prac�cally 73 pa�ents were Cinnamon cures most diseases. totally relieved of pain -- and within a month, most Honey is produced in most of the all the pa�ents who could not walk or move around countries of the world. Scien�sts because of arthri�s now started walking without of today also note honey as very pain. effec�ve medicine for all kinds of diseases. Honey can be used BLADDER INFECTIONS: Take two tablespoons of without side effects which is also cinnamon powder and one teaspoon of honey in a Ia plus. Today’s science says that glass of lukewarm water and drink it. It destroys the even though honey is sweet, germs in the bladder....who when it is taken in the right knew? dosage as a medicine, it does not harm even diabe�c CHOLESTEROL: Two pa�ents. Researched by tablespoons of honey and western scien�sts: three teaspoons of Cinnamon Powder mixed in 16 ounces of HEART DISEASES: Make a tea water given to a cholesterol paste of honey and cinnamon pa�ent was found to reduce powder, put it on toast the level of cholesterol in the instead of jelly and jam and blood by 10 percent within eat it regularly for breakfast. two hours. As men�oned for It reduces the cholesterol arthri�c pa�ents, when taken and could poten�ally save three �mes a day, any chronic one from heart a�ack. Also, even if you have already cholesterol-could be cured. According to informa�on had an a�ack studies show you could be kept miles received in the said Journal, pure honey taken with away from the next a�ack. Regular use of cinnamon food daily relieves complaints of cholesterol. honey strengthens the heart beat. In America and Canada, various nursing homes have treated pa�ents COLDS: Those suffering from common or severe colds successfully and have found that as one ages the should take one tablespoon lukewarm honey with arteries and veins lose their flexibility and get 1/4 spoon cinnamon powder daily for three days. clogged; honey and cinnamon revitalize the arteries This process will cure most chronic cough, cold, and, and the veins. clear the sinuses, and it’s delicious too! ARTHRITIS: Arthri�s pa�ents can benefit by taking UPSET STOMACH: Honey taken with cinnamon one cup of hot water with two tablespoons of honey powder cures stomach ache and also is said to clear and one small teaspoon of cinnamon powder. When stomach ulcers from its root. taken daily even chronic arthri�s can be cured. In a recent research conducted at the Copenhagen GAS: According to the studies done in India and University, it was found that when the doctors treated Japan, it is revealed that when Honey is taken with their pa�ents with a mixture of one tablespoon cinnamon powder the stomach is relieved of gas. Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the IMMUNE SYSTEM: Daily use of honey and cinnamon 14 Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

powder strengthens the immune system and protects WEIGHT LOSS: Daily in the morning one half hour the body from bacterial and viral a�acks. Scien�sts before breakfast and on an empty stomach, and at have found that honey has various vitamins and iron night before sleeping, drink honey and cinnamon in large amounts. Constant use of Honey strengthens powder boiled in one cup of water. When taken the white blood corpuscles (where DNA is contained) regularly, it reduces the weight of even the most to fight bacterial and viral diseases. obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body INDIGESTION: Cinnamon powder sprinkled on two even though the person may eat a high calorie diet. tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals CANCER: Recent research in Japan and Australia has revealed that advanced cancer of the stomach INFLUENZA: A scien�st in Spain has proved that and bones have been cured successfully. Pa�ents honey contains a natural ‘Ingredient’ which kills the suffering from these kinds of cancer should daily influenza germs and saves the pa�ent from flu. take one tablespoon of honey with one teaspoon of cinnamon powder three Tea made with honey �mes a day for one month. and cinnamon powder, when taken regularly, FATIGUE: Recent studies arrests the ravages of old have shown that the sugar age. Use four teaspoons content of honey is more of honey, one teaspoon helpful rather than being of cinnamon powder, detrimental to the strength and three cups of boiling of the body. Senior ci�zens water to make a tea. who take honey and Drink 1/4 cup, three to cinnamon powder in equal four �mes a day. It keeps parts are more alert and the skin fresh and so� flexible. Dr. Milton, who has and arrests old age. Life done research, says that a spans increase and even half tablespoon of honey a 100 year old will start taken in a glass of water and performing the chores of sprinkled with cinnamon a 20-year-old. powder, even when the vitality of the body starts RASPY OR SORE THROAT: to decrease, when taken When throat has a �ckle or is raspy, take one daily a�er brushing and in the a�ernoon at about tablespoon of honey and sip un�l gone. Repeat every 3:00 P.M., the vitality of the body increases within a three hours un�l throat is without symptoms. week. PIMPLES: Three tablespoons of honey and one BAD BREATH: People of South America, gargle with teaspoon of cinnamon powder paste. Apply this one teaspoon of honey and cinnamon powder mixed paste on the pimples before sleeping and wash it off in hot water first thing in the morning so their breath the next morning with warm water. When done daily stays fresh throughout the day. for two weeks, it removes all pimples from the root. HEARING LOSS: Daily morning and night honey and SKIN INFECTIONS: Applying honey and cinnamon cinnamon powder, taken in equal parts restores powder in equal parts on the affected parts cures hearing. eczema, ringworm and all types of skin Infec�ons. NEED SOME HELP WITH FOOD CHOICES? Click here to join Kemi’s health group for healthy recipes and health �ps. HEALTHY WEIGHT MANAGEMENT SUPPORT GROUP h�p://www.facebook.com/groups/ healthyfriendsupport/

African All The Goodness of Africa CUISINE Eating Out RESTAURANT OF THE MONTH Addis Restaurant THE BILL E T H I O P I A N I C U I S I N E Yetesom Beyaynetu £8.95 Ye Beg Alicha Fi�it £9.35 40-42 Caledonian Road, London N1 9DT Doro Wot (hot) £8.95 Tel: 0208 7278 0679 Mango Juice x 3 £3.00 h�p://www.addisrestaurant.co.uk/ Bo�led Water x3 £3.00 King’s Cross Sta�on, 5 mins walk. TOTAL £33.25 Our arrival at Addis Restaurant at midday found it quiet great emperors of the Ethiopian past. And we all agreed but ready for business. It’s resplendent and authen�c that it was easy to have conversa�on without trying to decor set the mood for what was to be expected. It was talk over the music. Good. our first �me dining Ethiopian but our guest has been a few �mes. She guided us through the menu, men�oning The food arrived in good �me. The Injera was served that we must try the Injera. We promptly leafed through piping hot like an unfolded pancake unto which both the Menu. She being a Vegan - no dairy and also being Yetesom Beyaynetu and Ye Beg Alicha Fi�it were vegetarian - no meat, we expected to run out of choices. served from the bowl that bore it from the kitchen. We Alas, the Addis menu had dishes for both Vegans and were encouaged to eat with our hands which we did. Vegetarians and our server knowledgably described the Naughty, naughty! The server had omi�ed to arrange specific reasosn why they suited both descrip�ons. how we’d wash our hands before and a�er the meal! Anyway, we soon got started and tucked into the delicious So, from the Vegan list, we ordered the Yetesom Beyaynetu chemistry of flavours. Not to forget, the Doro Wot (hot) a mild mixed vegetable sauce made with cabbage, potato, was astounding. For presenta�on, it scored 10/10. For carrots and chickpeas seasoned with our special spices. flavour, 100%. My carnivorous palate went for the Ye Beg Alicha Fi�it We enjoyed ourselves and would certainly do Ethiopian Mild spicy lamb stew mixed with piece of injera. another �me. A couple of points to note though, the first The third member of our party ordered Doro Wot (hot) being about the washing of hands as said earlier. The Chicken cooked with hot pepper and spices sauce. second point is that the servers served us tap water inba jug when we ordered water. She did not ask us what we We ordered Mango juice and se�led into the becalmng wanted. But small ma�er. ambience of this cosy restaurant. Music came through On the whole, Addis does a fantas�c job especialy with barely visible loudspeakers with the sonorous voices of its Vegan and Vegetarian menu which is something other Ethiopian women wa�ing like bu�erflies fluffing their African restaurants ought to emulate. wings. You felt transported to the ancient lands of the 16 Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African All The Goodness of Africa CUISINE Yetesom Beyaynetu Ye Beg Alicha Fitfit Mild mixed vegetable sauce made with cabbage, Mild spicy lamb stew mixed with piece of injera. potato, carrots and chickpeas seasoned with our special spices. Doro Wot (hot) Chicken cooked with hot pepper and spices sauce. Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora 17

African CELEBRITY TABLETALK All The Goodness of Africa CUISINE PAULINE LONG Founder, BEFFTA Awards AULINE LONG. An amazing pe�te frame and the charm of her smile belies woman. A compendium of the enormous energy that know infuses her experience. An energe�c mul�dimensional array of work in the community. campaigner. An icon. When we She says she wants to give to people what all mooted the idea of se�ng her her talent and �me can offer. She situates her a table in the African Cuisine promo�on of black ar�s�c achievement in the Magazine Celebrity Table Talk, mirror of self-promo�on and accepts that charity Pli�le did we know that we were begins at home. How did she get here? What’s engineering an exci�ng encounter with so many her story? Pauline was born in Kenya but came to different dimensions. During two and half hours, study in England because her father said sound we explored a range of issues, flee�ng between educa�on was the passport to success. She built subjects that relay the struggles of black people up a career in the hospitality sector and was Guest in the Diaspora to the culinary tastes of African Rela�ons Manager at up-scale Mandarin Oriental children, juggling being mum and mentor and in London’s Knightsbridge before venturing out trying to squeeze the last second out of each day to become mum and mentor. doing the best possible to make a difference. That’s Pauline Long. Pauline says she grew up in a family of eleven siblings with a working Fashion designer mum The first thing that strikes you on seeing is her who had loads of sewing machines at home and size. And then her smile. The combina�on of her s�ll did her best to look a�er the home. She 18 Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African All The Goodness of Africa CUISINE gets part of her energe�c roles to that model of Pauline is her hearty laughter and expressive and a working mum being able to direct her �me as open communica�on style. And when it comes she wishes. Hence, the end of corporate 9-5 in to food, she is very knowledgable. favour of community work. She told us about Kenyan food, describing how Over our lunch interview, Pauline tells us she is a plantain becomes Matoke and her favourite food, Vegan. She has been a Vegetarian for fi�een years Mokimo, which is a Kikuyu staple from Kenya and Vegan for about two years. She tells us about which is eaten with Yamachoma and Kachimbari. the benefits of her Vegan diet and how she cooks The way she describes the food makes your with fresh ingredients daily to maximise the value mouth water. We might take up her offer to dine of food as primary source of wellbeing. A moment at her favourite Kenyan restaurant. And she says of hilarity was how her son’s school queried the she is a god cook and even if as she is Vegan, she form she filled in for his school indica�ng that ‘he can do a fabulous meal of chicken, fish or meat! is not vegetarian but can be vegetarian’ because Pauline is an ac�vist and believes in ac�on. She the boy wanted to eat sausages! One thing about urges everyone to do something - anything - to ‘Everyone has 24 hours in day. When I wake up and I find I am s�ll alive, I say Thank God for another 24 hours!’ Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora 19

African All The Goodness of Africa CUISINE make a difference to I say ‘Oh my God!, I the lives of others. She have 24 hours!’ This considers poli�cians posi�ve approach the least effec�ve enables her to focus of leaders. ‘Being a on things that ma�er poli�cian is a job’, she to her, to her family says and that being and other interests. so, poli�cians do their Pauline runs East End best to keep their job Studios Limited which and not necessarily oversees a range of to do the right thing. interests in the ar�s�c Her views on Kenyan and entertainment poli�cs indicate her sector. She offers her disappointment with several pla�orms for the lack of Afro- collabora�on with and centric strategies that Presenting Sir Trevor Macdonald, veteran broadcaster his BEFFTA Award support to established upli� the condi�on and up-and-coming of the ci�zens and the shi�ing of goal posts by groups and individuals. poli�cians that leave the people disillusioned. Pauline emphasises that mothers should take Tribalism, she insists, blights Africa’s prospects. their responsibility seriously. TV and electronic gadgets are banned in her home during the Pauline also wonders if the problems of Africa week un�l Friday evening and the family share have not been exported to the Diaspora and cited an evening every week for bonding. the lack of financial clout in the Black community as an example. She advocates trade between Black As BEFFTA UK Awards clocks 5 years, we ask businesses as one major step forward to address how she is feeling. She is very excited and this is this problem. She insists that Africans need to very clear in the way her eyes li�ed. Pauline says look within themselves BEFFTA is about for the solu�ons to the honouring talented challenges of today. people under ‘The white man is one roof. Big and not the problem, the small, famous, less- white man is not the known, first-�mers, solu�on, the UN is not veterans, young the solu�on. We are and old - that’s the solu�on and the what BEFFTA is all key is unity’. about. It’s about sharing the Black Asked how she copes experience and with the challenge encouraging talent of being an ac�vist ...with African Cuisine Magazine interview panelist, Abi Falusi to flower. and business woman with her role as wife and A�er two hours and fi�een minutes, it was not mother, she rebu�ed that she does not see it easy to let go of the company of this charisma�c, as a challenge. ‘It’s my lifestyle, it’s my life and ebullient and confident lady of huge ability. But if I’m not playing those roles together, then I’m it was the purity of her heart, the honesty that asleep.’ emanated from her very soul that gave us joy that we had just been in the presence of one of the She says it’s about how you use your �me: ‘When finest gems of humanity. See you all at BEFFTA I wake up in the morning and I find myself alive, 2013. 20 Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African All The Goodness of Africa CUISINE Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora 21

African All The Goodness of Africa CUISINE DIASPORA EVENTS - The Ugandan UK Conven�on held the 3rd UK Trade and Invest- ment Forum at Troxy Arena, London on Saturday 14 - Sunday 15 September 2013 with the theme’ Driving Economic Growth in Uganda. It was opened by Vice President Edward Kiwanuka Ssekandi. 3rd UK Trade and Invest- ment Forum Cross-sec�on of guests at the conference Official caterer to the conference, Exceline Catering Service 22 Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora

African All The Goodness of Africa CUISINE 3rd Ugandan UK Trade and Investment Forum Paricipants mingling during the conference Promo�ng culture at the conference Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora 23

African African All The Goodness of Africa All The Goodness of Africa CUISINE APRIL 2013 Vol. 1 No. 2 CUISINE The Best of Africa’s Food & Drink in the Diaspora Magazine Celebra�ng the Best of Africa’s Food & Drink in the Diaspora SUMMER 2013 Vol. 1 DOUBLE ISSUE The Rise and Rise of Fast Food in Africa CELEBRITY TABLETALK THEODORA IBEKWE ‘THERE’S NO SHAME IN ENJOYING YOUR FOOD’ BIOGRAPHY OF FOOD RAMADAN MUBARAK Taste Cocoyam and Smile WHAT AND HOW TO EAT DURING THE FAST DO YOU WANT US TO PLAN AND DELIVER YOUR EVENT ANYWHERE IN WEST AFRICA? GIFTEDHANDS EVENT & CATERING SERVICES +234-80-68268730, +234-80-55667464 Email: gi�[email protected] BB Pin: 27741E55

African All The Goodness of Africa CUISINE Recipes Across the Continent MATATA Clam and Peanut Stew from Mozambique Yield: 8 por�ons 2 TOMATOES cut in small pieces Matata is a typical Mozambique entree 1 Tbs. SALT made with pumpkin leaves. We have used 1/2 tsp. BLACK PEPPER spinach as a subs�tute. This is one dish 1 tsp. CRUSHED RED PEPPER. that wasn’t influenced by the cooking of Simmer gently for 30 minutes. Portugal. Imagine a combina�on like clams and peanuts and tender young greens! You Add 1 1/2 Ibs. FRESH SPINACH (young may want to hold out the crushed red pep- leaves) chopped finely. per. Start without it and add it gradually, with discre�on. Cover �ghtly and, as soon as leaves have wilted, Matata is ready to serve. In a 4-quart saucepan Correct the Seasoning Saute: 1 cup ONIONS chopped finely in Cook: 2 oz. OLIVE OIL un�l so� but not brown. Add: 4 cups CANNED CHOPPED CLAMS 2 cups WHITE RICE in 5 cups BOILING SALTED WATER un�l tender. 1 cup PEANUTS, chopped finely Serve over rice. Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora 25