On White Rice vs Nigerian Parties.
Like in every party, there is always the pressure to be bought over by the array of foods presented by the caterers on a buffet stand, especially the local dishes. And the pride that emanates from licking soup-stained fingers in a typical way also shows some level of patriotism to the dish. That kind of joy that flips over repeatedly when your index finger leads the parametered journey within a well-cooked ofiakwu or a nine-life Efo—riro with meaty and crunchy obstacles reopening sticky devotion of being a Nigerian.
But this tastes different with grainy foods. I mean, rice and its family members. There is something diaspora about Jollof and fried rice that keep them in the favourite list. Everyone easily wants to have them dished on their plates in sophisticated events. And back on the streets, they are the life of the party.
_No Jollof rice, no party!_
Only a few Owanmbe Vikings go all the way for white rice.
Party gourmets are quick to forget that it is never easy to stay reusable like white rice. They fail to recognize that white rice is the most travelled food without a global conversation. In the voice of a white rice advocate, _“remaining as white rice is very complex. You are always off the hook and it is expected that you play along with every idea that pops into your cook’s head”._ Unlike Jollof rice, you always know there is a need for a tomato base and some greens. And Fried rice is not for soggy cooks, the greens are always bright as well as the oil, minimally controlling. This is not the fate of white rice. It always has to be any and everything the cook makes it become.
The question here is why is it then tied to just one sauce in Nigerian parties? Why can’t it be treated as a wholesome dish stretching itself beyond stereotypes? With white rice sauces like: _Curry sauce, Chili sauce, Stir-fry sauce, Sichuan sauce, Duck sauce, Teriyaki sauce, Pesto sauce, Tahini sauce, Sweet and sour sauce, Chinese white sauce, Tso’s sauce, Nuoc sauce, Oyster sauce, Asian barbecue sauce, Sriracha sauce, Sawsawan soy and vinegar sauce, Peanut sauce, Ginger sauce, Prawn sauce, Soy sauce, and Hoisin sauce_ wouldn’t have had anyone to glide them down their throats as suitable accompaniment.
White rice is no meal to be tied to just hot sauce or ball-peppered stew with nations of onions, eye poking fried fish or meat or snail, and other condiments. It is a big deal and must be treated as such.
According to a street survey on Nigerian foodies preference for white rice over other variants of cooked rice, it was established that aside from the neutrality that comes with white rice, it also has the enduring capacity to stay longer than other types of cooked rice. That is, one is able to preserve white rice longer than other cooked forms of rice. Still Nigerian Owanmbe parties continue to underrate the endless value white rice brings to global dish study.
_I rest my case because this weekend is another Owambe..._
~Damilink.
