Guest blog by Chimezie Paul Ukwueze, an MSc. Student in International Business at University of Lincoln.
I’m from the Eastern Part of Nigeria called the Igbos. In my culture, food is not just for nourishment but a way of connecting with family, friends, and community.
Nigerian cuisine is rich, flavourful, and often made with a variety of spices, herbs, and vegetables. Though not entirely plant-based, many of our dishes have a good balance of vegetables, alongside proteins and legumes, often cooked with palm oil and seasoned with traditional ingredients like locust beans.
One of my favorite dishes from home is called Otipiri azizi in my Nsukka dialect, some also call it Ayaraya Oka.
This traditional meal is a mixture of grinded-boiled corn, beans, vegetables, (like scent leaves, bitter leaf and spinach) palm oil, locust beans, peppers, onions, water, and salt.
It’s cherished for its rich taste and nutritional value and holds a special place in my heart because it reminds me of home, family gatherings, and community celebrations.
Since arriving in Lincoln, I haven’t had the chance to cook this dish yet, but I’m planning to soon. Some ingredients like locust beans and specific vegetables are harder to find, but I hope to explore local African or international stores for them. I haven’t introduced my cooking to new friends here yet, but I would love to share this part of my culture in the near future.
My favourite place to eat in Lincoln so far is The Cornhill Quarter, which is home to a variety of independent cafes and restaurants. It’s been an easy and familiar option as I’m still adjusting and figuring out where to find foods that remind me of home.
To the wonderful and hospitable people of Lincolnshire, I will love to say that your county is truly a food lover’s paradise! From the freshest seafood from Grimsby to the lushest vegetables grown in the rich soils of the Fens, alongside the iconic Lincolnshire sausage, which is a staple of the county’s culinary heritage! Lincolnshire is blessed with an incredible array of local produce. My experience here is still unfolding, but remain excited to blend my Nigerian roots with new experiences.
Thank you for the opportunity to share my experience.
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