COMING SOON ON THE TONY TOKUNBO FERNANDEZ SHOW – BRADFORD BASED BUSINESS ENTREPRENEUR – BOLU FAGBORUN. MR FAGBORUN WILL BE OUR FIRST GUEST IN 2023- WATCH THIS SPACE
INFORMATION ABOUT MR FAGBORUN CAN BE FOUND BELOW
An Ex professional rugby league player, now attacking the world with the same passion & Drive to improve & win with people each day.
@Fagborun Limited:
Specialties : Business coaching Executive consultancy
Were In the people Game: Concentrating on removing obstacles to success and creating opportunities for maximum productivity and performance through the greatest asset in any company ‘the people’.
Community based projects which will make a difference and develop people and communities.
Both through my organisations work and it’s C.S.R 3 battles I get in the ring for :
Fight for social mobility
Fight for sports as a vehicle for all to engage, inspire and develop.
Artist Razwan Ul-Haq is a QEST scholar (QEST Royal Warrant Holders Association) who began Arabic calligraphy using hand cut bamboo pens whilst growing up in Lancashire, England. Initially inspired by his Uncle, the award winning Arabic Calligrapher and scribe Maulvi Fazal Azeem, Razwan Ul-Haq has spent his life creating visual art out of distilling traditional Arabic Calligraphy techniques. You are invited to enter a parallel world. Of words. His practice has given birth to new forms and experiences, yet, is a homage to over a thousand years of classical Arabic and Persian calligraphy. Razwan went onto study at UMIST and then the University of Manchester.
Razwan Ul-Haq’s work cuts across many themes and has featured in the national press including theTimes, BBC, Channel 4 as well as internationally, such as USA Today. His past commissions include being approached by Leeds City Art Gallery to celebrate the presence at the Gallery of ten drawings by Leonardo Da Vinci, on loan to the Gallery from the Royal Collection to celebrate the 80th birthday of the Queen. He is not related to any member of the Royal family.
Razwan’s absorption of classical Arabic Calligraphy is the beating heart of his contemporary pieces. After his grounding in traditional calligraphy of North Pakistan, he received instruction from eminent Masters such as the Jordanian Calligrapher Nasser Mansour and current mentors include the Persian Master Calligrapher Karamat Fatinia. He is influenced by traditional calligraphers such as Amir Khani and contemporary artists Hassan Massoudy and Ahmed Moustapha.
For Razwan, the sayings and work of Master Calligraphers from history provide a bridge to contemporary calligraphic interpretations.
Razwan does not consider himself as a Master Calligrapher, rather as a bridge to connect the inner and outer workings of words into a form for the public.
Wrose Carnival is a non profit organisation raising funds for different charities, and other non profit organisations.
WATCH THIS SPACE for full updates of THE WROSE CARNIVAL 2023 taking place on Saturday the 1st of July 2023 from 11am to 5pm at The Wrose recreational ground, Wrose, Shipley BD18 1AB
THIS IS A FREE EVENT, NO TICKETS REQUIRED BUT DONATIONS ARE WELCOME
Recall that I treated Efik cuisine in the first part of this article and stated everything that is naturally there to know about them in history; from the most popular global and continental types; to the least or very common local or casual types that are hardly heard or tasted by this generation. Also, that, I included therein the different types of Efik soups and their respective methods of preparation.
However, I deliberately excluded/reserved some equally vital info for this second part of the lesson. In this part, I specifically attempt to uncover the oldest Efik major soup and why it is arguably so in history and logic.
Though very true that writers and interested researchers can hardly tell the oldest Efik soup because they clearly lack written historical records to that effect, it can still be learnedly inferred from oral literature that the Efik saying-“editan ösöñö afañ” (by its unquestionable historical fame), figuratively crowns editan as the oldest of all Efik soups in history.
This thought learnedly inclines to, and is asserted by oral literature that Efik prehistoric ancestors (like other hominidae) originally ate vegetables and herbal plant leaves with highly nutritional and medicinal values or impacts. Thus, it follows implicitly that Editan and Afañ are the oldest Efik soups because they are the only ones specified in the order of comparative seniority by referred ancient Efik popular oral tradition.
Agreed that “ata nsuto iyak”, the popular Efik children play/ recital equally infers that since Efik are mainly riverine people in history, settlements, or naturalization, it can be argued that “efere ndek iyak” is amongst their earliest soups. Yet, not in the same sense that editan is clearly specified in oral literature.
Agreed also that some critics argue that editan is solely an Ibibio soup because it had never been popular with the Efik as the Ibibio. Yet, it has never been empirically/historically proven that editan is not equally grown, valued and eaten by the Efik…as the Ibibio. They also fail to tell us, with exactness, the oldest Efik soup. The exact issue with their argument, criticism or claim that editan is not equally Efik.
Bear in mind that afañ, like edikañ iköñ and afia efere is amongst Efik topmost, globally-famous cuisine/most preferred soups that is equally affordable to everyone, according to individual’s taste, status, interest or pocket. Therefore, if afañ that is so highly rated and more popular than editan can be so humbled as being younger than editan in history, then editan has a good historical case as Efik oldest “offical soup”. “Official” is used here to mean approved or authorized Efik soup.
Note that fluted pumpkin vegetable (iköñ uböñ) from where edikañ iköñ soup is made, recently recorded [figuratively] in Efik oral literature when the late Kingsley Bustic sang “eso ebihi uwem etem enañ ekuñ, oyom ndikpa etem iköñ uböñ”.
Arguably, other original Efik cuisine/soups as edikañ iköñ, afia efere, ikon, anyan ekpañ and ekpañ ñkukwö etc, evolved at about the same time…, or shortly after the advent of editan and afañ soups, hence predated by the duo. Kindly restrict all criticisms to the context of editan’s treatment as Efik oldest soup based on referred oral history. Also,, whether right or wrong, the idea is not a conclusion… but an open debatable “case for Editan”. Thus it is left for interested critics to convincingly proof otherwise, using recorded historical/oral literature reference (s) to justify claim.
Meanwhile, Efik cuisine, amongst other things, classify broadly as “Se Ebökde Bök, Se Etemde Tem, ye Se Etade ta”. This classification is basically drawn from the production and consumption methods/ forms of what is defined or presented as Efik cuisine.
1. SE ETEMDE TEM
This generally refers to all Efik cuisine that is prepared, produced or presented in potage or poridge form as iwuk edesi, iwuk abia, iwuk uköm, ukañ uköm, ekpañ ñkukwö, anyan ekpañ, ötö, ököti, mkpöñ, edidia iwa etc. Little wonder “tem” is often rightly used when cooking them eg. Tem edesi isip (cook coconut rice).
2. SE EBÖKDE BÖK
This broadly infers and covers everything that is cooked as soup or is meant to be used for swallowing fufu, garri or pounded yam balls. Eg. efere afañ, efere ibaba, efere mkpa, efere ötöñ, efere iyak and afia efere etc. No wonder it is said “bök efere”, to mean cook soup in Efik
3. SE ETADE TA
This is where the likes of edita iwa, unam ebua, edi ye nsat unam/iyak, prepared as delicacy or barbecue fall within. Kindly note that despite being equally “tem” or presented as what is “tem” or has “tem” in their production processes, ebua and edi are equally classified as “se etade ta” because they mainly come in chewable forms as Efik delicacy, particularly when eaten with boiled or roasted plantain.
Finally note that 1-3 above are generally considered as SE EDIADE DIA, hence needless to specify it as 4.
Holyns Hogan is a popular Efik prince of known global repute in literature, scholarship and social activisms-. HOGAN is Ikot Otu and Eyamba Royal Houses of Obutong and Iboku Utan clans of Calabar Municipal and South LGAs of Cross River State, respectively.
He is a well-read, widely-travelled, multiple award winner and published poet, dramaturge, writer, media, film, theatre and literary communications consultant, critic, university CES Lecturer, former senior lecturer/pioneer HOD Arts, Culture and Printing Technology at the Cross River State Management Development Institute (MDI) and HOD Arts and Social Science at the Joint Universities Preliminary Admissions Board (JUPEB CRUTECH) Centre.
HOGAN is a double honourary chieftaincy titles holder of OtuEkong and Utueninkañ ufök. He has over a thousand on/offline publications of which over fifteen are iin reputed academic journals and books at home and abroad. He is a certified scholar at LAP and Cambridge Academic Publishing, UK, as well as the African Council for Communication Education (ACCE). He featured as Peter in the first African-Europea Christian Film/Passion For the Cross titled-“Jesus Speaks Efik” and formerly featured as dialogue director in Nollywood films.
HOGAN was theformer CRS Team leader in the World Bank- FGN- MDG- FLE Project and State NACFS Intel. Bureau. He is married to a pretty wife, with three lovely children, loves promoting arts and culture, Efik oral heritage serving humanity, and is currently the head of Ufib Efik International Movement and CEO at HOGIFT KONZULTZ AND EVENTS.
I am Ndidi Nkwopara, Creative Producer @Soaring With Didi.
I am thrilled to announce that Soaring With Didi will be producing the first Leeds International African Festival as part of the Leeds 2023 Year of Culture.
2023 will be a year of Culture like no other. In collaboration with our major partners, we are excited to bring together the African communities in Leeds to shout about their heritage and let their culture loose through african arts exhibition, cooking competitions, music & dance performances within the week of 8th-15th of July!
If you are an African living in Leeds, be a part of this!
We are proud to be a media partner of THE LEEDS INTERNATIONAL AFRICAN FESTIVAL 2023. Watch this space for all the updates and content including interviews with the amazing team,
THE SOUL OF ANY COMMUNITY LIVES IN THE HEART OF ITS PEOPLE
AFRICAN CALABASH RESTAURANT, GREENWICH, LONDON ON THE TONY TOKUNBO FERNANDEZ SHOW- WATCH THIS SPACE . CLICK ON THE LINK BELOW TO FIND OUT MORE ABOUT THE CALABASH RESTAURANT AND BAR
ABOUT THE CALABASH RESTAURANT AND BAR
The Calabash Restaurant & Bar is the finest African dining and relaxation point with amazing interiors that creates an unfathomable African experience. Situated at the heart of the Greenwich Peninsula, ours is a family-friendly, warm and welcoming restaurant. We offer an authentic full African menu with African beers – sizzling hot food, fast service, and great ambience!
Menu
We offer the widest variety of mouth-watering African delicacies in London for you to savour and be delighted by. Ranging from properly prepared soup to spicy WAAKYE expect your culinary senses to be greatly rewarded.
Tasty African cuisine
Get the delight of eating your favourite dish just as mama makes it. If you enjoy African food or you are from Africa, this is the restaurant to try out while in London. Are you on holiday and looking for a place to dine? With our African dishes cooked to perfection, you will not regret choosing to dine with us. This food is the closest you will get to home whilst being in London – it reminds you of home with every bite.
We serve large portions, full of flavour, of delicious food from all over Africa. From Jollof Rice of Sierra Leone, kenkey of Ghana to cow skin CAfricanu nd gizzards of Nigeria and delicious sauce with injera of Ethiopia, and lots more. Our brilliant chefs put African food on the map.
Are you one of the curious diners? We have a number of exciting dishes to satisfy your love for new food experiences. Our amazing chefs are always ready to come out of the kitchen and explain their dishes to you because we know our food is deliciously different from what you are normally accustomed to in London.
Fantastic Service
Our staff are trained to serve you quicker than you can imagine, with a friendly attitude and thorough knowledge of the menu. They are always happy to provide help and recommendations with the menu.
Our highly trained chefs have a lot of experience in creating authentic African cuisine that is just like you recognise from home. If you are new to African cuisine and don’t know where to start, our chefs are always happy to leave the kitchen to let you know where to start.
Perfect Location
Situated in the Greenwich Peninsula, The Calabash Restaurant & Bar is at the heart of everything up and coming. Found in a beautiful location, surrounded by parks, art exhibitions, shops and music venues, we couldn’t be more excited about where we are. Our location is the perfect spot for anyone to discover us, or for someone to go when they need a break for all the exploring they’re doing in the local area.
See What Our Customers Say
“When I was exploring London, I wanted food that felt familiar to me. The Calabash Restaurant & Bar provided that – and better!”
“Great food, amazing people, quick service!”
“I’d never tried African food before, but The Calabash Restaurant & Bar was a great introduction to it. The food was amazing and everyone was so helpful.”
The BIB ‘n’ Calabash Restaurant & Bar is the place to enjoy your favourite aromatic-spicy African dishes and beer with family and friends
Tasif Khan is a British-born Pakistani super flyweight professional boxer.
Born in Bradford, Khan found a passion for boxing at the age of 10. But Khan pursued a path of teaching in a primary school as a day job. After much reflection, Khan decided to walk away for a crack at a professional career in boxing.
Prior to turning professional, he built an impressive Amateur boxing record, becoming the North of England Champion in 2004, the National England finalist in 2005, and held the Yorkshire and Humber Champion title for six years. Turning professional, Khan rose through the ranks and also fought on the undercard of the Amir Khan v Paul Mckloskey boxing bout in Manchester MEN arena.
Khan is now the Superflyweight World Champion (World Boxing Union), Superflyweight World Champion (Global Boxing Union), Bantamweight World Champion (World Boxing Confederation) and the International Masters Champion.
An intensely driven boxer, Khan is determined to leave a profound legacy for all to see.
Morocco have booked their place in the World Cup’s quarter-finals after a sensational penalty shootout win against Spain, becoming the first Arab country to ever reach the tournament’s last eight.
The Atlas Lions’ Spanish-born superstar wing-back Achraf Hakimi brought the curtain down on Tuesday’s last-16 clash at the Education City Stadium, notching the winner from the spot to make it 3-0 on penalties and sending the tens of thousands of raucous Moroccan fans in attendance into rapture.
TONY TOKUNBO ETEKA FERNANDEZ 