As a Nigerian, I understand better than most that food is often an acquired experience. Many of our cherished delicacies would bewilder outsiders. Take ogiri, for instance, a condiment whose distinctive aroma comes from oil bean seeds preserved till rotten at its core. To someone unfamiliar with it, the smell could be pungent. To us, it is culinary gold.
Why I am no fan of couscous, By Osmund Agbo
