Curiosity is a vital part of human nature; a fact which has ledto a variety of expeditions and adventures for those who seek to know more about other peoples and places. As an immigrant to the United States, I have been asked on many occassions, what constitute food to the people of West Africa, of which region my country of birth, Nigeria, is a country.  Attempts to satisfy these curious inquirers were, at the very best, weak due to time constraint. I decided to put my experiences, not only as an African, but as one who grew up in the rural areas, on paper.   My newly published book "What Africans Eat: Traditional Foods and Food Traditions of West Africa" is my written attempt to answer this important question. I opened with the unique characteristics of West African foods. I proceeded to describe the various categories of food items. I introduced the reader to the drinks of West Africa, the protein sources in form of meat, fish, snails and insects. I also explained the methods of traditional food preservation in the absence of modern technology. The concluding chapter described the changes that have occurred to African foods due to foreign influences. This was capped with the hope that African foods will soon find their ways into other countries of the world, as the world shrinks daily.

B.S; M.S and Ph.D in Microbiology
Associate Professor of Biology- UW-Colleges
Editorial Board member- Journal of African American Studies
Member and Minority Mentor- American Society for Microbiology