FASCINATING EXPLORATION OF MY SENSE OF SMELL

I look forward to holidays at grandma's place after the end of school session. It wasn't only the freedom I enjoyed that fascinated me but the aroma of her delicacies were inviting even from a distance.

Traditionally, from my tribe, a special guest is served pounded yam with Egusi soup, chunks of bush meat garnished with slices of vegetable.
Each constituent of this traditional pot of soup gives off different aroma on its own. From the ecstatic fragrance of the Egusi itself to the smoky flavour of the bush meat and the king of them all - the irú (locust beans). The locust bean gathers all the soup fragrance and sends the flavour out of your kitchen to miles away from your home awakening the taste buds of people five houses down the street. The locust bean needs no announcement, it announces itself and keeps it's fragrance in your home till the soup is totally consumed.

My grandmother spiced almost all her food with locust bean being a vendor herself.
If it's not pounded yam and egusi soup, it might be white rice and stew with enough irú(locust bean) to spice the stew. I was always awakened to the rich aroma of a stew/soup baptized with locust bean every morning till the holiday ends.

I have a spectacular sense of smell that can tell when water is boiled right from my room. I don't know how but the there's this sharp and satisfying fragrance that comes from water to announce that it's boiled. I don't have to taste a dish to know that it's peppery. My olfactory receptors can identify the hotness of the dish.

Moreover, there's home-made jolof rice and party jolof rice. Home made jolof rice is homely and party jolof rice is smoky 😁😁

The smoky smell of party jollof rice is so inviting. The ingredients are always provided in abundance. The cooking margarine with its beautiful fragrance and the aroma of sauteed onions, meat stock and premium seasoning tells you there's a party around the corner. The aroma of the party jollof does not stand alone. The sizzling fragrance of meat and fish creates a rich symphony. I can almost taste the savory uniqueness of the jollof rice.

Similarly, the pungent smell of freshly baked bread, fried puff puff and chinchin transports me to a world of pastries where doughs are manipulated to create an array of tempting snacks which tastes better with a bottle of chilled drink.

Yes, I won't forget my love for beans. It give off a satisfying ambience while cooking. The sound of my pressure pot makes my heart beat for joy and my olfactory cells dance especially when there are slices of onions in the beans. An exotic fragrance exudes when there are some spoonfuls of grounded crayfish accompanied by pieces of dried or smoked fish and diced plantain which keeps you wanting for more.

In conclusion, my culinary experience is shaped by my sense of smell allowing me to bask in the aura accompanying each dish, giving it it's uniqueness. From the aura of rich African dishes to the aroma of pastries, my olfactory cells are always ready for the next culinary adventure that leaves me with sumptuous memories.

Pounded yam and egusi picture is a pin from @Abeniskitchen from Pinterest
Thumbnail is designed with Canva
*Gif from tenor

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