An Open Letter

This letter is for you who does just the bare minimum so you have something “;edible”; to consume, without thinking of making anything you eat memorable.

This letter is also for those who feel they are being forced to prepare any food at all, those who would rather starve themselves before taking a few extra minutes to prepare something your soul resonates with.

You do not have to live like this.

You do not have to subject yourself to the torture and anguish of bland, unimaginative food.

You should not be in a position where anything you consume lacks spice, flavour, character and intrigue.

You shouldn”;t be eating food that is not dynamic in texture, popping in colour and resonating with your inner child.

I know you”;ve boxed yourself into the “;I can”;t cook”; category, or the “;I never know what to add to make it wow”; group.

You”;ve also probably spent a lot of time in the “;it”;s too expensive and I don”;t have the money”; crowd, making constant excuses for the flat, dull and near-dead dishes you prepare on a daily basis.

No. Stop. Don”;t do that to yourself.

You deserve better, your body deserves better, your soul deserves better, and goodness me, the people you cook for deserve better.

The fact that you are going to stand and slave away in front of a stove after a hard day”;s work means whatever you are going to produce better be worth the time you stood there for.

It also means the extra energy you spend making a meal should be returned not only in the nutrients you get from what you make (if at all any are obtained from your tasteless creations), but also from the feel-good hormones that flow freely when you have prepared a great meal.

Colour, quality, and the freshness of your ingredients should be your guiding light.

Don”;t buy it if it is just going to spoil in your fridge (yep, you may want to check on that lettuce from two weeks ago).

If it is fresh produce, buy smart and buy small.

Rather have the ingredients and use them all up than have them stay only to be thrown away.

Two ingredients will always be your friend: tomatoes and onions.

You can make a gravy, prepare the foundation for a good jollof, or create a fresh salsa topping that invigorates your dish.

Use your imagination without breaking your bank.

Read, read, read. Reading a recipe takes you five minutes, and it is guaranteed to teach you skills you can transfer into your own kitchen.

Take your time to learn the basics. There is more to food and indeed life than beef stew, pap and spinach.

Go beyond boiling your meat and then throwing a random mixed spice in there, expecting miracles to happen.

Take time to cook your food well – especially your meats – and ensure they have colour (which equates to packs of flavour).

Don”;t drown everything in ketchup and mayo, I beg you.

Learn to make a sauce. Most require three or four ingredients.

Above all, be kind to yourself, because you deserve to eat well, no matter the budget you carry.

Take time every day to prepare a meal you are proud of and that will resonate with everything inside you, leaving you oozing and buzzing with goodness.

Stick with me and I”;ll help you out.

You can do better. I believe in you.