By Muyiwa Adetiba
I got an early Monday morning call from Senator Bode Olajumoke a while back. It was an invitation for lunch. Not just lunch, but a specific kind of lunch. He pointedly said he was inviting me and a few people to a meal of Amala with ewedu and fresh fish.
He said it with relish as if it was a high form of delicacy; the way a European of yore, especially of the eastern hue, would relish a meal of caviar. This is not an isolated case. In the past couple of months, I have been invited by people I hold dear to different amala meals.
The choice of meat might differ, but it is almost always accompanied by ewedu soup with gbegiri. It used to be said that the best amala meals were served in local restaurants known as ‘buka.’ Not any more. More distinguished restaurants and settings now have it on offer. It is now often an eagerly-awaited menu at weddings and…
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