A World Grateful for Food

These two culinary cornerstones are a blessing to the world and, surely, you are grateful. But for which one of them are you most grateful, and which do you think will be more utilized at the GTBank Food and Drink Fair?

 

It is a Season of Food! And as we countdown to the GTBank Food and Drink Fair, we dare to guess the one source of protein that will occur most frequently on the counter-tops of all the Chefs. Before then, we take a moment to appreciate the gift of these two:

Fish

The sea is an endless source of food for all creatures. At the centre of this sprawling food pot is fish. All kinds of fish. Birds of the air – especially the Bald Eagle; terrestrial animals – bears, sea predators – dolphins, sharks, whales, and of course, humans… we all eat fish.

How close are you to eating your next fish? Well, how close are you to eating your next meal! There are the elaborate fish dishes like fish pepper soup, fiesta, grilled spicy fish, glazed peppered salmon, prawn suya, shrimp salad, shrimp sauce and sushi, yes, but when you’re not eating any of these, fish could still be on the menu: crayfish. Fish is almost ever-present in our meals. They’re delicious, and Nature has plenty for us. With more than two-thirds of the earth covered in water, the most popular and most voluminous animal protein we have is in the sea: Fish!

Eggs

In case you’re not aware, the age old question of which came first between the chicken and egg has been sufficiently laid to rest. The chicken came first. British researchers say the chicken must have come first as the formation of eggs is only possible thanks to a protein found in the chicken’s ovaries. So, thanks to chickens, we have eggs.

Eggs are awesome. What other food can be cooked in so many ways, yet be a foundation ingredient in baked goods, custards, and sauces. They are a refrigerator staple because they’re economical, have a long shelf life, and are always the savior of last-minute meals when you don’t have much else around to cook.

This workhorse of an ingredient can be treated to some luxury too. You can spin whole meals off eggs, bringing them away from supporting roles into your main cast. And in its rare moment to shine, it doesn’t disappoint: its melting, yolky, show-stopping glory is immediately evident.

These two culinary cornerstones are a blessing to the world and, surely, you are grateful. But for which one of them are you most grateful, and which do you think will be more utilized at the GTBank Food and Drink Fair?