They’ll be giving signal to move when you’re blocking their line of vision to the TV, you know them ones. The one that just comes to work for the uninterrupted TV You know the ones that lean in a little too closely to the soup? Trying to make sure they ruin your day with liver instead of beef? Them ones. The one that strongly believes their sweat is a secret ingredient for the soup Order and go, you’re holding up the queue. This one had a bad morning and will not hesitate to let you know your face is ruining it further. The type that had a bad morning and doesn’t need your stress. Take this half portion of eba for 300 and be happy it isn’t smaller. The one that doesn’t believe you deserve human portions to grow Might even add extra half meat if she’s having a super day. We miss them so much, we made a list of all the different types we miss: The happy one No more are we spoilt for choice, looking at the show glasses displaying soups, yam and rice dishes, before deciding on the standard amala, gbegiri and ewedu.īut most of all, it’s keeping us from some of our favourite people, the buka servers. No longer are we free to eat and sweat in close proximity with the next guy as his splash from battling his shaki gets on our shirt. You will gain the reward of what you’ve done.If there’s anything we should rack this virus over, it is seriously cramping our buka eating culture. "It’s still alive, and especially for Nigerians, because if you work very hard, if you want to come to America and work very hard, you will survive. "The dream is still very available," Mashood said. If they don’t make something of themselves in six months, send them back!" needs workers that will start at the low wage and naturally advance themselves. So I believe the U.S., if she ever needs more people - Detroit needs people - my people can come. It’s only the people that want to advance - those are the people who apply for visas, who want to come here. "The best of America is immigration, because it is only the bright mind, in all the corners of the globe, that want to come to USA. So if you want to have a restaurant, you need a heart - I think heart is the most important thing, the conviction 'I’m going to have a restaurant.' " "There’s no angel fund for restaurants, so you have to struggle extra hard. "Nobody gives you money to start a restaurant," Mashood said. You miss your friend you haven't seen in the last 10, 20, years, you come to Buka and ask us - we tell you where you might find him." You can meet ordinary people you want to talk about the crisis, whatever, the good, the bad, whatever is going on in Nigeria. If anybody comes to New York, and they want to know anything about Nigeria, they come to Buka. "It’s a Hausa word, and it means on the side of the road, or local joint, where you can take friends, where everybody knows you can get good food. Like, a Nigerian will come here sometimes and it’s too white, and they’re like, ‘I want to go to a Nigerian restaurant,’ and I’m like, ‘This is a Nigerian restaurant.’ " When you come here on Saturday night, you will not even imagine this is a Nigerian restaurant. I am surviving in business because of the support of whites or Americans who are not afraid to start something new. Mashood said the makeup of his clientele is about "45 percent Nigerians and 55 percent everybody else. Whatever we cook, it’s very distinctive - that, colonialism has not been able to change! So, I’m very proud to say I present Nigerian food as it should be, in New York." We always bring the flavor out of anything we cook, whether it’s fish, whether it’s beef, whether it’s chicken. "Anybody can cook goat anybody can cook beef but when a Nigerian man cooks beef for you, you will see the difference. It’s not the same as Ghana, or Ethiopian," he said. “There’s no food compared to Nigerian food. Mashood spoke to VOA recently and showed off his cooking skills in the kitchen, stirring a pot of Egusi soup made with ground squash seeds, goat meat and dried fish, among other ingredients. But Buka may well be the most popular Nigerian restaurant. Mashood said it’s now the most popular African restaurant in New York, which is debatable - there are at least 50, including many specializing in Senegalese and Ethiopian food. About five years ago, he and his girlfriend, Australian architect Natalie Goldberg, opened their own restaurant in Brooklyn - Buka New York - featuring Nigerian food. Lookman Afolayan Mashood immigrated to the United States from Nigeria in 1996, first working at a Brooklyn restaurant as a dishwasher, cook and manager.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |