The use of hand in eating; tradition or lack of innovation?

 

Iyan with egusi soup @faruqabdulsemiu

 

 

Is there a true satisfaction in the use of hand for African dining tradition or is it just a panacea for the lack of innovation? Eating with the hand is traditional practice which had become almost part of the etiquette of African dishes- honoured by the learned and the unlearned as well. It is often said that the use of hand allows proper relish of the delicious delicacies of Amala, Iyan, fufu, and Tuwo but a few are not having any of that. They point out that the standards of hygiene require the use of spoons, especially where there isn’t the time or space for proper hand wash.

 

Hygiene is hardly the reason for the washing of hands here. You are expected to have had your hands already sanitized for the experience that is soon to be yours. Ancestors called your pre-meal ritual Isanwo, more like watering of the hand- not washing. Please wash before you water, if you must. Purpose of the water is to stimulate the senses so you may feel the texture of the morsel. The rest is up to you- how you grope the contours of the your okele as you guide it to the bowl of soup, together in the journey to your cavity. In African cuisine there is no uniform way of doing this but you need only a little piece per time as to relish the delight without creating a scene of glee but scene nevertheless. Never mind the confessions of the Afrobeat maestro, Fela, who with his I no be gentleman hit, claims not to be obliged to the niceties of dining. Innovations that does not contradict the core of tradition should be permissible and certainly, universal etiquettes are included in the service of modern African dish.

 

 

With beneficial nutritional values such as being source of dietary fiber, gluten free, vitamin rich and low cholesterol and sodium, it must be noted that carbohydrate content is often high and so must be consumed in moderation. Amala contains some protein and is relatively low in fat, like Iyan, it is also a good source of dietary fiber which in fact can regulate body sugar levels. Whatever is lacking in protein, vitamins, and minerals in okele are abundantly present in the rich choice of stew which forms the more important part of the African dish. Vegetables of different types, okro, egusi, Onugbu (Bitter Leaf Soup), Nsala (White Soup), Oha, and Okra each with its flavours, spice, and texture goes well with your choice of the okele. In African dish, the meat or fish, ostensibly referred to as the protein is arguably the most important part. There are several kinds, sometimes dished differently, often added in the pot of stew itself. The chicken or turkey is the least luscious of them all- abodi, shaki, roundabout. The aqua life-tilapia, fresh fish, and shellfish are not spared the onslaught of the dexterous African chef.

 

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