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A Food Experience Out Of AfricaIt has been a long journey from the town of Ilorin, north of Nigeria’s former capital city, Lagos, but Bosede Adetifa has achieved a long-held personal ambition: to operate her own business in her new country. By Latrobe City - 27th August 2007 - Back to News Together with business partner, Judy Hume, Ms Adetifa has opened her business in Traralgon selling traditional African and Filipino groceries.
According to Leo Billington, Latrobe City senior business development officer, establishment of this new business reflects the increasing involvement of new residents in our local business community.
"Such a trend increases the diversity and intrigue of small businesses as well as offering a new product range perhaps not traditionally available. In this instance, the variety of our local culinary delights is further expanded therefore adding to our rich fabric of cultural diversity.
"It is seven years since Ms Adetifa and her family left Nigeria to settle in Australia. Ms Hume left her home in the Philippines eight years ago. Both now live in Traralgon enjoying companionship within their own communities while extending out into the local world of business," Mr Billington said.
Ms Adetifa is looking forward to catering for both the Nigerian and Filipino communities as well as others.
"We are able to provide advice and guidance on how to cook our traditional foods. I had previously worked as a contract chef in Nigeria and the array of spices, pasta, beans and breads are exciting to cook," Ms Adetifa said.
"Flour, for instance may be either yam flour, cassava flour or bean flour therefore adding a new, exciting dimension to cooking. Formerly, these foods were only available in Sydney, Perth and Melbourne but now Judy and I have taken this opportunity to introduce our Nigerian and Filipino food cultures to Latrobe City," Ms Adetifa explained.
There is a vast array of new foods all reflecting a distinct individuality yet remaining enticing for anybody to buy and try.
"Using egusi, which is a melon, you can now cook the real oshiki soup the African way instead of using green pumpkin seeds. Mamasita caldereta, mamasita escabeche and banga soup are included in the culinary delights. Filipino canton flour sticks and bread as well as kamayan sugar palm fruit for salads used to be only available by going to Melbourne. Judy and I now wish to share our rich culture with everyone," Ms Adetifa said.
"It has been a long-held ambition for us to start a business through which we can play a greater role in our community. To this end, we look forward to meeting as many new people as possible," Ms Adetifa concluded.
Source: www.gippsland.com Published by: news@gippsland.com
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