Have you ever seen a Yoruba woman who does not eat amala nor can prepare the Yoruba delicacy? Countries have over the years branded their food and have given them a global appeal. The Chinese have their foods served in specialised restaurants across the world. So also are the Italians, Mexican, French and many other countries. African foods are however being relegated to the background on the world stage.
In March, 2016 Biola Alabi Media (BAM) debuts a docu-series Bukas and Joints which features award winning broadcaster Olisa Adibua as host. Adibua took viewers on a journey of food while showcasing some of the finest cuisines and places to eat Nigerian foods across the country.

After the success of the first season, Olisa Adibua returns this season taking on joints beyond our borders, sharing the richness of African cuisines at home and abroad. The show will allow everyone to explore the wide range and diversity of the African palette. spoke with Biola Alabi the producer of Bukas and Joints.

Why did you think of producing Bukas and Joints?

Growing up I have always love street food. I love buying akara along the Lagos-Ibadan expressway. I love puff puff even till date. Most of my love for street foods I have been able to shed but I have not been able to shed my love for puff puff. I love groundnut so I grow up with these things and every time I try to explain to people when I travel abroad but they cannot understand it and I really wanted us to do something whereby we can show people what our food is. I love Asian foods, I lived in Asia, Europe and America and I love their foods. They can easily show us their foods but we don’t have anything to show them so I decided to create something that is showable to the world.

Is that why you made Olisa Adibua to showcase how these foods are being prepared?

If you think we have done that in the first season of Bukas and Joints you will see Olisa cooking in the kitchen some episode of the second season. This is the first docu-food show; Olisa is not stagnant in one place. He is going from neigbhourhood to neighbouhood and telling you about the places he visits. It is experiential.

Looking at your foreign background which of Nigerian foods can you prepare comfortably?

Of course I can make Nigerian foods. My favourite meal is pounded yam and egusi.

Which has being your most terrific cooking blunder?

Probably my most elaborate blunder was when I was 13. My mum was coming on her way home and she called that can you start with cooking before I come? I really wanted to impress her with my cooking skills so I made this amala and the knot in it was so big . This is one of the reasons I am not a big fan of amala till date. The knot in it was so big and I was so scared that I had to hide it and make a second one luckily before my mum came. I hid the knot-full amala in the drawer where nobody will see it but my mum saw it and was like what is this? I told her I had no idea of course I had to spill it all later. I think that was my biggest cooking blunder.

What arouse the flair to cook in you?

I am the eldest child in my home and as the eldest I was responsible for baby sitting and cooking for my younger ones. And I really enjoyed cooking; I am more into baking than anything. I love baking and my team will tell you that. Almost every Monday I bring something home.

Do we see you running a buka any time soon?

Yes, one day. I have told my husband that he should be ready for the day I decide to open a buka. That is a thought in my heart; I am going to open a restaurant someday.

Why did you relocate back to Nigeria?

I moved back home, this is home and I have no regret. I have been working and I’m enjoying what I am doing.

Have you learnt any new food since Buka and Joints started airing?

I have learnt a couple of plantain recipe and I love plantain some I am going to sneak in a couple of it into my recipe.
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