Mrs. Tessy Oluwatosin Olowola is a self-trained caterer and events planner. She speaks withMOYOSORE ONI on the secret of making tasty meals.
When did you realise that you have a passion for cooking?
When I was much younger, I realised that cooking was just something I never got tired of doing.
Tell us about your educational background?
I had my first degree at Adeyemi College of Education where I studied History Education and then, Masters at the University of Ibadan where I studied Guidance and Counselling.
Why did you decide to venture into catering and not seek a white-collar job?
Catering and cooking is my passion and I get satisfaction when I do it. I believe that even if I work in an office, I won’t be fulfilled because I won’t be doing what I have flair for. Another reason is that I have always wanted to be self employed.
Most caterers have a special delicacy. What is yours and why?
I would say fried rice because I have a special way of preparing it. I use my mum’s recipe that has always been with me. I tried it and got it after two trials.
Is there a special ingredient you use?
No. I am not in the habit of using thyme, curry and other processed ingredients. It’s better to use the local ingredients like onions and locust beans while cooking.
What is the major challenge someone hoping to go into your line of business should look out for?
A major challenge is to be able to please people in all ways because you have to meet with your customers’ standard and taste and this is not easy since most people will still criticise and undermine your work. Another challenge is when you are given an estimate of what to prepare only to realise that there are more people than you plan for at the event and you have to deliver. In this case, you have to make use of your initiative and make provision for more food and ushers. This is a big challenge because it can go south really fast.
What type of food do you prepare for your family during special occasions?
My husband’s favorite food is fried rice. I prepare this for special occasions in my home and my family loves it.
Does your husband cook for you?
My husband is a talented and understanding man. He sometimes helps me in the kitchen and prepares my breakfast.
On occasion your child rejects the meal you have prepared and decides he wants to eat junks. What do you do?
As a mother, I understand the fact that little kids prefer sugary meals to their vegetables and nutritious food. I have therefore trained my son to know his vegetables are very important and so are nutritious meals but I spoil him sometimes with home-made hot chocolate and cakes.
What is your favourite food?
Edikang-ikong and pounded yam
Can you share the recipe?
Wash and cut pumpkin and water leaf into tiny pieces and drain out water. Cut ponmo into small pieces and cook with beef and dry fish. Add dried onions and seasoning cubes with as little quality of water as possible. When the meat is done, add palm oil, crayfish and pepper and leave to cook for about 10 minutes. Add periwinkles and water leaf and leave to cook for another five minutes. Don’t overcook. Add pumpkin leaves and salt to taste. Stir contents of pot and turn off the heat. Simmer for about five minutes.
When I was much younger, I realised that cooking was just something I never got tired of doing.
Tell us about your educational background?
I had my first degree at Adeyemi College of Education where I studied History Education and then, Masters at the University of Ibadan where I studied Guidance and Counselling.
Why did you decide to venture into catering and not seek a white-collar job?
Catering and cooking is my passion and I get satisfaction when I do it. I believe that even if I work in an office, I won’t be fulfilled because I won’t be doing what I have flair for. Another reason is that I have always wanted to be self employed.
Most caterers have a special delicacy. What is yours and why?
I would say fried rice because I have a special way of preparing it. I use my mum’s recipe that has always been with me. I tried it and got it after two trials.
Is there a special ingredient you use?
No. I am not in the habit of using thyme, curry and other processed ingredients. It’s better to use the local ingredients like onions and locust beans while cooking.
What is the major challenge someone hoping to go into your line of business should look out for?
A major challenge is to be able to please people in all ways because you have to meet with your customers’ standard and taste and this is not easy since most people will still criticise and undermine your work. Another challenge is when you are given an estimate of what to prepare only to realise that there are more people than you plan for at the event and you have to deliver. In this case, you have to make use of your initiative and make provision for more food and ushers. This is a big challenge because it can go south really fast.
What type of food do you prepare for your family during special occasions?
My husband’s favorite food is fried rice. I prepare this for special occasions in my home and my family loves it.
Does your husband cook for you?
My husband is a talented and understanding man. He sometimes helps me in the kitchen and prepares my breakfast.
On occasion your child rejects the meal you have prepared and decides he wants to eat junks. What do you do?
As a mother, I understand the fact that little kids prefer sugary meals to their vegetables and nutritious food. I have therefore trained my son to know his vegetables are very important and so are nutritious meals but I spoil him sometimes with home-made hot chocolate and cakes.
What is your favourite food?
Edikang-ikong and pounded yam
Can you share the recipe?
Wash and cut pumpkin and water leaf into tiny pieces and drain out water. Cut ponmo into small pieces and cook with beef and dry fish. Add dried onions and seasoning cubes with as little quality of water as possible. When the meat is done, add palm oil, crayfish and pepper and leave to cook for about 10 minutes. Add periwinkles and water leaf and leave to cook for another five minutes. Don’t overcook. Add pumpkin leaves and salt to taste. Stir contents of pot and turn off the heat. Simmer for about five minutes.
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