DADDY’S
FAVOURITE DISH
FOOD
60 •
The Lion King
• April - June 2017
BY KATHERINE-LOIS WOODE
M
y daddy, Josbert Thomas Kofi Duncan is an 86 year
old professor of Oncology and Radiotherapy cur-
rently at EKO Hospital Ikeja, and the first medical/
academic graduate to qualify in sub-Saharan Africa back
in 1959.
My daddy loves food. He always has; he is 6 foot 2 inches.
However since he believes in moderation in all things, food
inclusive, it was difficult for him to tell me when I asked him
about his favourite dish. However, in spite of my not having
lived with him for at least two decades, I know well
that his preferences have not varied and usually
follow each season of the year.
The desire for a particular favourite dish often
depends on his ability and opportunity to par-
ticipate in the preparation of the dish. That is
what he loves the most and I remember in the
early days as children we would all watch as
our Mother would hand him a huge covered
bowl of “pure raw protein” for him to grill to all
our delight.
In addition to his need to prepare his favourite dish
he also governs his palate to the season of the new
yam which his personal assistant cum driver of many years,
Jones Okparocha brings yearly from his home town, Nkwere
in the Eastern region of Nigeria. The new yam is very tasty
and fluffy. It contributes to his particular dish whether simply
cooked, pounded or better still roasted on a coal fire.
Finally, his involvement in the purchase of the ingredi-
ents plays a great part in his enjoyment of the meal such
as going to Epe fish market on a Sunday morning after
Church Service which helps him recall a nostalgic period
of his youth. As a young man growing up in his home from
Tokunboh Street, he would go with his elder sister coupled
with a small amount of money to the nearby “Itafaji mar-
ket” and purchase sea food like shrimps, crabs and fresh
fish. Tilapia was particularly liked. Down Tokunboh Street
they both would walk and be home in fifteen minutes. They
would then light up the charcoal fire and barbeque some
of the fish. Sunday lunch with family and his mother’s many
pretty sewing assistants was particularly delightful.
Today, a visit to Epe fish market to purchase Dad’s favourite
Tilapia, falls within the atmosphere of his old Itafaji market
days. They (Dad and his new companion and wife of 5
years, Nana Essy) would then come home to light up a
coal pot of charcoal in order to grill a well spiced tilapia
fish, smoked yam and Kpapo Shito; a special fried condi-
ment from Ghana lovingly brought to him by his daughter
Katherine Tosan. This still remains my father’s favourite meal,
not forgetting to ensure no one forgets to “cultivate” his
“mortuary chilled” drink which he uses to wash down his
meal. So, in addition to Grilled Tilapia from Epe, Roasted
New Yam from Nkwere and Ghana made shitto, my Dads
favourite accompanying drink is - chilled Irish
Guinness Stout, drank from his old battered
1974 Ikoyi Club 1938 tournament Silver
Golfing trophy Mug which he won.
