GT Bank annual food and drink festival delivers on its promise

Despite the fact that the second day of the ongoing 3-day GT Bank food and drink fair held on the first working day of the week, Monday 31^st April 2018 precisely, the turnout was unexpected as many food enthusiasts trooped out to GTBank Centre located at 1 Corporation Drive, Oniru, venue of the food event to have a feel of and experience the array of the lineup of mouth-watering delicacies and tastings of both local and intercontinental savoury wines.

The over 50 food vendors made brisk businesses as many hitherto unknown businesses took advantage of the fair to showcase what they had on offer. From packaged garri, to palm wine packaged like soda to local peanuts that looked like they were manufactured in a factory in Washington DC to various types of local soups (ogbono, egusi etc) all packaged and made easy to use for busy professionals who hardly have the time to prepare their own meal, the fair was bristling with Nigerians who displayed their creativity in the art of packaging local meals and drinks to international standards.

Many shoppers and tasters, couldn’t resist the allure of filling their stomachs with the array foods and wines that looked too irresistible to the eyes to ignore and the readily available food court which was so full many had to stand eating, came to the rescue. Others were just delighted enough to take their pick of food or wine to enjoy in the comfort of their own home.

Outside of the main building were makes shift restaurants to cater to the needs of lovers of asun, local delicacies such as amala with ewedu, gbegiri and dried fish stew, grilled chicken and corn, suya etc and a swarm of people happily exploring all the stands.

The highlight of the day were the two master classes which were held by top chefs, Muneera Tahir more popularly known as Chef Muse and Chef Benedict Okuzu. Again, because it was a working day, only two master classes took place. While Chef Muse took the first master class with children whose passion for food making is undeniable, as her audience, Chef Benedict Okuzu took  the last master class of the day.

Chef Muse

His master class was an open invitation to both registered and non registered participants who wanted to learn how to make Italian dishes, himself being a maestro of Italian cuisines. Naturally many were not only awed, they were armed with both food related and personal questions they needed answers to. Many who didn’t register beforehand were more than excited to be a part of the class where Chef Okuzu taught on how to make some mouth watering Italian dishes such as Squiding Risotto, Prawn Grill Butter and Tomatoe Sauce, Rabbit Liver Risotto, Pigeon Salad among others.

Chef Benedict Akwuzu doing his thing

His session was as interesting as it was participatory as some of the participants got a chance to taste what he had conjured with his culinary skills. Some renowned chefs who came to witness him display his craft were sighted in his audience.

Chef Akwuzu explaining to his audience

For the third year running, GT Bank has no doubt done a good job to create the much needed awareness on the array of Nigeria’s rich cultural heritage through its local cusines, while also empowering local businesses as well as awakening latent skills in budding chefs through its master classes.