Tambari

SUNDAY, SEPTEMBER 27, 2015

FASHION

Plus...

CULTURE BEAUTY LUXURY

Maimuna Yakubu Muhammad Excelling one step at a time A PUBLICATION OF

CO N T E N T S Excellingg one step at a time

Ag. Editor Amina Alhassan Writers Mulikatu Mukaila Prisca Emadu Jamila Iliyasu Paragalda Zulei Mohammed

Hi, there!

Designer Ballie Kafran Photographer Abdul Musa

Taking modesty into your own hands and still looking stylish and chic is something any fashionista can pull off any day. Contrary to popular belief, “modest” and “fashionable” are not enemies. Decide what your standards of modesty are, and find trendy pieces that fit within those standards.

Be sophisticated by taking all the fashion joys of the modern world and pursue them with dignity and modesty, whatever your decision you can be covered and chic.

The turban’s blooming presence in the fashion world is a signal of its popularity among women. Turbans are these days worn by fashionistas as an expression of glamour. This has become one of fashion’s most alluring fashion accessories; you don’t want to be left out of this trend. Do you?

The first thing any person with a fashion eye notices about a man’s suit is the colour.

There are certain colors that are appropriate for any occasion, and others that while suitable for one occasion would be completely out of place at another. Guys, make sure you rock your world with the right coloured jackets.

Traditions are cherished cultural values of different segments of the society.

Though over years some of the cultures have gone extinct but interestingly, we still have a few still practiced till date. In this edition we highlight some of the cultural practices still trending in Nigeria.

This week also we offer a special publication on the baking industry, highlighting the significance of the industry to the country’s economy. A second edition on the baking industry will come up soon. Please call 08033927354 for enquiries.

Our personality for this week is Maimuna Yakubu Muhammad; she was former Director of Partnership Coordination at the National Agency for Control of AIDS (NACA).

Enjoy your day!

Mobile: 0809 730 8294 Email: tambari@dailytrust.com Twitter: @tambarimagazine

Maimuna Y. Muhammad

FOR ADVERT BOOKINGS AND ENQUIRY CONTACT THE ADVERT MANAGER: AKEEM MUSTAPHA 0803 720 9253

FASHION //8

Glamourize with Turbans MEN’S FASH FASHION //11

ROCK YOUR WORLD WITH MULTI-COLOURED JACKETS BEAUTY //12 B

Art of adorning the Ear with double piercing 02

TAMBARI SEPTEMBER 27, 2015

TRENDS // STYLE // NEWSMAKER //

FA S H I O N

MIX AND MATCH WITH GUIPURE LACE S

by MULIKATU MUKAILA

equins material can be traced back to the days of old. The king of pop Micheal Jackson, though ough a man always rocked the outfit. Today sequins ins material is one material that when worn gives ves that glittering-fab look that would draw the attention ion of others to you. This glittering material can be worn rn for different differe occasion ranging from dinner parties to weddings. wedding It is important to note that sequins don’t’t work out well for an official look. It can be sewn as a tradi traditional or formal attire and be gotten in different colours. There is no laid down rule on the best form to wear the outfit but you are sure to get a more m desired result if you wear the outfit in a place fully illuminated, such environment enhance the beauty of the material making you dazzle dazz in style. This material when sewn can be complemented with nice heeled shoes and a comp clutch. Keep being stylish and glitter away in class K and style. style

ZEDEYE

IMAN

GBEMI TAMBARI SEPTEMBER 27, 2015

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CO V E R I N T E R V I E W // MAIMUNA Y. MUHAMMAD

Excelling one step at a time interview by MULIKATU MUKAILA & JAMILA ILIYASU PARAGALDA

M

aimuna Yakubu Muhammad has been described by relatives and friends as someone with a big heart who always loves to make a difference in their lives.

A pharmacist in profession, Hajiya Maimuna has worked in several health related institutions, until her retirement in March 2015, she held the position of Director of Partnership Coordination at the National Agency for Control of AIDS (NACA). She tells all about her successes, motherhood, her style and many more.

MaimunaY. Muhammad 04

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MAIMUNA Y. MUHAMMAD // Background I am from Dambatta LGA of Kano State but I grew up in Nasarawa LGA of the state. I was born in 1957 in Kano State to the family of Yakubu and Hauwa’u Muhammad who are both of blessed memory. I started my primary school education in Gawuna Primary School Kano in 1964 and finished in 1970, then proceeded to Government Girls’ College Dala in 1971 and graduated in 1975. I gained admission into Ahmadu Bello University Zaria that same year where I read Pharmacy and graduated in 1980. After my graduation, I went to Bayero University Kano for my Post-graduate Diploma in Management, and went back there to do my Master’s degree programme.

Working career After graduation, that time, you will immediately be given appointment but as a pharmacist I had to do my one year internship, so I went to Murtala Muhammad Specialist Hospital Kano where I did mine from 1990-1991 and then proceeded to do my NYSC that same year, and finished in 1992. Immediately after my NYSC, I got a job at the Murtala Muhammad Specialist Hospital as a Level 9 pharmacist and from there I was moving from one department to the other. I worked in the female pharmacy unit, then to the children’s pharmacy unit, later at the male pharmacy before I was transferred to the State Medical Stores.

I was also transferred to the Infectious Disease hospital as a pharmacist. Initially, I was seconded to the Bank of the North when they opened a staff clinic. I was there till 1995 and left to join the International Planned Parenthood Federation of Nigeria. I was there for about two years before I left to open my own organisation called Society for Women Development and Empowerment.

It focuses on women and young people; basically on reproductive health, education, income generation, and the vulnerable group. In 2003, I joined the National Committee on HIV/AIDS, it was also called NACA, but on a committee level and we were the pioneers of the committee and at that time, I was a consultant. In 2007 we became an agency and I was made the Director Partnership Coordination at the National Agency for Control of AIDS (NACA) where I worked till March 2015 when I retired.

Growing up I grew up an orphan. I was brought up by my uncle and being a female, you know the girl child is most times not given that opportunity to excel through education but

CO V E R I N T E R V I E W

my mother had a passion for me to go to school because I was her only female child. So, I was going to school when she was alive and my uncle who took me into his family continued from where she stopped and I happened to be a brilliant child.

The government then saw potentials in us, so we furthered our education without any hassles. But being an orphan, sometimes, you don’t always get what you want because the compassion you are looking for is not there. However, that became a source of strength for me to carry on because I was able to be independent. We were four children my mother left behind, I had three brothers but my elder brother also died along the way so I took over the responsibility of my younger ones and that made me a mother at a very tender age because I can remember when I was in primary three, to be precise, I was taking my younger brother along with me to school and at that time, he was only six months old and there was no one to look after him.

MY MUM WAS A DISCIPLINARIAN BUT SHE ALSO HAD AN OPEN HEART, EVERYBODY WAS HER CHILD. BUT SHE DIDN’T TAKE NONSENSE AND THAT ASPECT I TOOK FROM HER

Aspirations as a child I have always been a science person, though I had good grades in arts but I chose to be

in the science field. I had wanted to be a doctor but in the field of medicine, I couldn’t stand the aspect of working on dead bodies so I had to go back to request for a change of course. I was given Quantity Survey, but I didn’t like it so they changed it to Pharmacy.

All along, I had wanted to be a doctor because my mum died during childbirth and I said to myself that I would do something to save lives. So after studying pharmacy, I took it into practice. I cannot stand seeing people suffer, I go out of my way to do whatever I can and that was the main reason I came up with that NGO in 1995. My focus is working with the grassroots women to make sure that no woman dies during child birth. Along the way, while working with them on reproductive health, I realized that women cannot excel if they don’t have money, so I went into income generation. I was teaching them skills acquisition, linking them with micro credits, following them to make sure that we incorporate micro credit and health, and then along the line, education came in because you cannot do anything if you are an illiterate, so we started adult literacy classes.

Now, you can see that these women can do all these things and at the same time working to make sure that their children go to school. For you to access our own facilities you have to go to the hospital when you are sick, you have to deliver your child in the hospital, your child has to go to school, you have to do environmental sanitation and you have to have an income generation effort.

So, it is not about saving a woman during delivery, it is about changing the total set up of a woman at the community level and this is what I have been doing since 1995 with my NGO. I started in Kano and I now have five branches in Jigawa, Katsina, Nasarawa and the FCT. Fondest memories as a child During our days as children, there was nothing like the internet; only few households had TV sets, so at night within our community we all come out in groups when the moon is out and we do local plays in Hausa language.

We enjoyed ourselves and everyone went back home to sleep; that community relationship is what I miss and I cannot forget those memories because I have lots of my primary school colleagues that I still relate with up till date and this has really brought us close, unlike now when our children are on their own.

Life Challenges There were challenges of life as a young woman and sometimes because you are a woman people don’t have confidence that you would ever be somewhere in life but Allah is the planner of life and growing up, right up to university, we went on scholarship and the government took care of us throughout our stay. And being a science student, we enjoyed more preference and were paid our allowances on time and life wasn’t as difficult as it is today. So, life was challenging but at the same time, it gave me strength because you find yourself in a situation where you have to do everything for yourself. When we are on vacation, we go out to do part-time jobs and use the money to take care of yourself and find our way back to school. It wasn’t easy because as a pharmacy student then you have to be either in the laboratory or class reading, so it was challenging but along the way, it strengthened me and gave me a bearing in life.

Mum and I My mum was a disciplinarian but she also had an open heart, everybody was her child. But she didn’t take nonsense and that aspect I took from her, and that has helped shape the way I brought up my children and all my siblings that lived with me; I give compassion but I don’t tolerate rubbish.

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CO V E R I N T E R V I E W // MAIMUNA MUHAMMAD When my father died, my mum struggled to make sure that we didn’t lack and that taught me that hard work has its own reward and helping others also brings rewards. The more I give out, the more I enjoy and those are what I learnt from her.

Life Lessons Looking at my career, I have been in the public and private sectors, I have been in the community setting, and at each level in my life, there are lessons because I have been in committees or meetings where I would be the only female and I will still juggle between retaining my integrity and at the same time, excelling in whatever I am doing.

And you have to be wise in whatever field you find yourself, because it is not just about school. What you learnt in school is different from what you meet along the way but you learn as you grow in life and as you go on, those lessons mold you and make you independent and when people see your worth, they recommend you for one thing or the other but along the way, you have to learn.

Meeting my husband During our time, we didn’t go into long courtship and all that, so it was after I had graduated from the university that we met and then got married.

Favourite colour I love the shades of light brown.

Three fashion accessories always on me I never depart from my wristwatch, earrings and my veil.

I DRESS SIMPLY; WHEN I LIKE IT, I WEAR IT. I DON’T GO WITH THE TREND; I JUST LOVE TO BE MYSELF.

Most cherished gift from him The two children I have are the greatest gift from him I must say, and it is an everlasting gift that I would continue to cherish.

Juggling between family and career It is very challenging but like I said earlier, I learnt hard work from my mum. I juggle between marriage, being a mother and my career and it wasn’t easy but if you have a vision you can be whatever you want to be. I am a workaholic, and when I return home after work, I am either in the kitchen or working on an assignment and I also have a pharmacy that I run as a business. It is not easy I must say but Allah in his infinite mercy gave me only two children at the early stage of my life and they are now my colleagues, one is an accountant and the other an I.T specialist, but I have also groomed a lot of children.

Motherhood When I had my first child, it was new in the area of motherhood. There was joy but at the same time challenges because I had to combine being a mother and working, but I found joy in mentoring them as a mother and the way you bring them up determines how they will relate with you. I always bring them closer to me as my friends and I create time for them so we can go out and bond well together.

Life’s Philosophy Life comes the way you take it; I don’t take life so serious, I don’t keep things in mind, I take it as it comes that is my philosophy. I can lose or gain but I try to excel in life one step at a time. I don’t go hitting my head on the wall because I believe in my creator and I believe whatever is mine will come to me but I have to work for it.

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Style I dress simply; when I like it, I wear it. I don’t go with the trend; I just love to be myself.

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Best Mode of Relaxation I relax either listening to country music, watching comedy movies or reading books because from the training we had in our childhood days, we read a lot of novels. I also love documentaries.

Last good book I read the Rich Dad, Poor Dad that talks about a poor child and a rich child, the poor child learns from the rich child what his father cannot teach him and then he excels more than the rich kid because he was understudying the father of the rich child and the rich child wasn’t focused on what his father teaches him but the poor child gained more experience from the rich child’s father and he how excelled in life.

He is one of the best writers of the best business books one can think of.

Favourite Dish I love fruits and vegetables; I am not a meat person, I am more of a vegetable person and I am not more of the carbohydrate person, so I love to eat our local food most of the time. I love tuwon alkama and miyan kuka. Though I am a northerner, I also enjoy southern food especially their vegetable soup.

Advice From Mum That Keeps Me Going She always told us never to take what didn’t belong to us. If she kept even a penny but didn’t give you, then don’t touch it, you could ask but don’t take without permission, and I have relayed that principle to my children and even siblings never to take what is not theirs except they ask for it.

When we were kids, if we went out with her to places like naming ceremonies, if she didn’t blink her eyes to give you the go ahead to collect food, then don’t try eating it, even if you are hungry.

She also told us that the hand that was below was weaker than the hand above so we should always try to excel by giving out and not by taking because when someone is giving you something, his hand is above yours.

Legacies I want to be known for my contribution in changing the lives of people positively and that is why I devote my time and resources to my organization. I want to have an impact on people’s lives in a positive manner and Allah in his infinite mercy has given me that chance to do that. I want to be remembered as somebody that has contributed in my own small way in making other people’s lives comfortable.

TRENDS // STYLE // NEWSMAKERS //

FA S H I O N

COVERED AND

CHIC

by PRISCA EMADU

T

he beauty of every woman is her pride and dignity. The pressure of looking good especially for an occasion makes many fashionistas commit style blunders.

Unlike the impression gotten from the western world, nudity does not portray style and fashion. Being fashionable can best be expressed when you are dressed appropriately and at the same time remaining stylish and stunning to behold.

There are nice styles that can make you look fab. Style is comfort!

Your style tells your personality! Your style speaks! Dress the way you want to be addressed. Take a cue from these models.

UCHE PEDRO

H U DA

HANEEF IDRIS D Y U G U DA

NNENNA

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TRENDS STYLE NEWSMAKER

FA S H I O N

GLAMOURIZE WITH

TURBAN T

by JAMILA ILIYASU PARAGALDA

he creativity that comes with tying the headgear is amazing. There are different head gears for different occasions but the turban headgear is an everyday, every event final touch to any and every outfit as it adds charm and beauty to your overall outlook.

Brighten your day with a colourful turban headgear, as this versatile and chic accessory is sure to bring style and elegance to your fashion personality.

AMARA

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NATHANIEL ADEWOLE//

W O M E N’ S H E A LT H

Consultant Obstetrician & Gynaecologist, University of Abuja Teaching Hospital, Gwagwalada - FCT. MOBILE: 0803 803 9182 EMAIL: nadewole2013@gmail.com

PREGNANT AND STILL MENSTRUATING? Is it possible to be pregnant and still be menstruating, maybe few days after conceiving?

And what is the cause of pains after intercourse and not reaching climax also?

A

fter conception, any blood flow is not menses but bleeding in pregnancy.

The bleeding that occurs around the time of pregnancy may be implantation bleeding. Causes of bleeding immediately after conception or in early pregnancy is threatened miscarriage which may also be associated with mild lower abdominal pains.

Ectopic pregnancy is another cause of bleeding in pregnancy. The bleeding is as a result of decidual reaction in the endometrium. A lot of time I have heard women saying “I still menstruate during pregnancy” .well what usually happens is a threatened miscarriage that gets resolved and the pregnancy continues.

If you are having pains during intercourse, one has to distinguish

between the superfiscial and deep. If it at the beginning of meeting with your spouse then possibility of inadequate foreplay is there. Adequate foreplay and lubication usually helps. In case of deep pains then infection may be the problem, endometriosis and pelvic adhesions are major problem.

Treatment of infection may solve the problem. You will need to see a gynecologist.

The problem of woman not raeching climax is common and men are encouraged to take time to study what can make their spouse reach climax or sexually satisfied. Solution include mental preparation on the part of the woman and adequate foreplay.

Communication between the couple about intercourse freely will also help.

PLACENTA PREAVIA TYPE III I am thirty three weeks pregnant, my doctor did a scan and he told me I have placenta previa the type three and that I have to be operated on. From his explanation I am supposed to be bleeding but I have never had any experiences of bleeding . Must I have the operation? Can’t I put to bed naturally? This is my fourth pregnancy as I have three children already. Blessing, Kaduna.

P

lacenta previa is an abnormally implanted placenta in the lower segment or lower part of the uterus instead of the upper or fundal part of the uterus. Placenta previa is usually classified into four types: 1 to 1V. While type 11 is subdivided into type 11a and type 11b. Type 1 and type 11a are classified as minor degree while Type 11b to Type 1V are major degree.

Another classification is a symptomatic and symptomatic placenta previa. This second classification helps to simplify management.

A symptomatic means no symptoms which means no bleeding while symptomatic means the patient with placenta previa has had one or more episodes of bleeding.

Quite a high percentage of patients with placenta previa are asymptomatic and are

usually diagnosed on routine ultrasound scan. All cases of major degree placenta previa are delivered by Caesarean section .

This is logical, since the placenta is almost covering or covering the internal cervical os, when there is cervical dilatation, the placenta bed will start separating which will result into bleeding PV. and it could be torrential. Also all women with symptomatic placenta previa are advised to have Caesarean section even for minor degree placenta previa.

Since the diagnosis in your case is type three placenta previa then the mode of delivery is Caesarean section with adequate number of cross matched blood ready before surgery. This has to be done by an experienced obstetrician because of the risk involved.

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FA S H I O N N E W S

// TRENDS // STYLE // NEWSMAKERS compiled by MULIKATU MUKAILA

MOFARI COUTURE DEBUTS 2015 READYTO-WEAR COLLECTION

BRITISH NIGERIAN DESIGNER SHOWCASES EDGY MENSWEAR COLLECTION

M

afori couture is spicing the moment with its debut 2015 ready-to-wear (RTW) look book from emerging designer Omowunmi Owonifari titled ‘Fledge’. The collection was one of the top 15 Fashion Focus 2014 finalists of the 2014 GTB Lagos Fashion & Design Week.

“The 2015 RTW collection focused on the modern-day woman and her sense of beauty which is usually considered strong, sexy, fun and fearless. With timeless and structured ensembles of culottes, fringes hem and inserts, kiss prints, colour block dresses, jumpsuits and co-ordinates, which cannot only be put together or taken apart, the pieces in the collection were an expression of the brand’s ethos and they all showcased simplicity at its best.

B

ritish-Nigerian Designer Tokyo James debuts his menswear collection.

The self-named designer started his career as a stylist and worked with top brands like Brioni, Issey Miyake and Puma Black Label. With years of experience under his belt, James launched his digital monthly publication, Rough UK. The Tokyo James fashion brand was born in Lagos, Nigeria, before the creative director relocated to the burgeoning African fashion capital.

His collection is for modern men who want simplicity with an edge and at the same time want an emphasis on traditional techniques and clean lines.

WHITE BIRD BRAND LAUNCH COLLECTION ‘MAVRO’

C

reative directors Adebayo Daniel and Olunkunle Kehinde of the White bird brand recently released their debut fashion collection named “MAVRO” meaning ‘Black culture-Afrikan’.

The outfits inspired by the ancient African arts, put together a collection of pop culture styles each giving off an elegant, bold and confident look for the classy male and female fashionista.

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TRENDS // STYLE // NEWSMAKER // TRE

M E N’ S FA S H I O N

ROCK YOUR WORLD WITH MULTI-COLOURED JACKETS

by MULIKATU MUKAILA

P

eople have dwelled with the perception that bright coloured outfits are only meant for ladies because they are known to work bright colours to perfection.

But the trend has changed as every day we see men taking t bold steps in stepping out in bold multi coloured jackets j and suits.

Men M now rock bright colours without wondering if they a causing a fashion wreck. c The T multi-coloured jacket is something you can put on notwithstanding the colour of the jacket. To rock the multi n coloured jacket without scoring a fashion low, you have to c take into consideration the underneath shirt. The inner shirtt t has h to be a deep colour that will tune down the brightness of o your jacket which in turn makes you look smart and diff d erent from the crowd. owd.

ALEX EKUBO

KENNY OGUNGBE

FA L Z SEXT STEEL

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FINE COOKING

with

BEEF CURRY “Beef is the soul of cooking” – Marie-Antoine Careme. Wakkis agrees with this one. The taste and succulence of the beef is enough to speak to the soul. This is a traditional kerala beef curry dish seasoned and served with a side of your choice. The beef lovers would thank us for this dish. Here at Wakkis we take the time to cater to every individual’s needs.

INGREDIENTS IN BEEF CURRY BEEF: Here at Wakkis we use braising steak which essentially needs slow cooking and careful seasoning to keep it melt-in-the-mouth tender. This is cut into 2.5cm per piece. Did you know that of all the different cuts of beef used in cooking the cut of beef with the lowest amount of calories and fat is the eye round roast and steak (only 144 calories per 3oz serving)?You can thank us later.

and repair body tissue. We cannot see a reason not to pamper your taste buds.

BAY LEAVES: commonly known as “Tejpatta” in India, is an aromatic leaf from the evergreen bay laurel tree, native to the Mediterranean These leaves are a very rich source of vitamin-C (ascorbic acid) which is one of the powerful natural antioxidant that help remove harmful free radicals from the body. Ascorbic acid also has immune booster, wound healing and anti-viral effects.

The leaves can also be brewed into an herbal tea

Beef is a power pack of protein.

It also has iron which is quite essential for your body. Iron is needed so that your red blood cells can transport enough oxygen to all other parts of your body. The protein in beef is a complete, high-quality protein, which means it supplies all of the essential amino acids, or building blocks of protein, the body needs to build, maintain

Diced Seafood in clear vegetable both served with freshly baked baby Nan.

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when dried and are added to flavour cuisines such as seafood, poultry, meat, rice (pulov), and vegetable dishes. Incase we heard you secretly thanking us, Your Welcome!

We can’t give you the full recipe but we promise to always serve you in style any time you take a visit to Wakkis. It’s one experience that lingers in your memory until the next time you revisit.

We welcome compliments and criticisms but we are very confident in our ability to leave our customers extremely satisfied.

DECOR // SHOPPING IDEAS //

LU X U R Y L I V I N G

LIGHTEN UP YOUR HOME WITH LUXURIOUS SIDE LAMP

by MULIKATU MUKAILA & ZULEI MOHAMMED

O

ne basic but often overlooked rule of efficient lighting in our homes is to put light where you need it. However, to ensure an attractive, comfortable lighting atmosphere, you will need to balance up the light in your environ and also go stylish and luxurious with side lamps.

Side lamps are unique interior pieces that do not only add beauty to your home but complements the light as it adds more life to your home. Side lamps lighting can set the mood of a room not just by giving light but by the actual fixtures and giving a relaxing atmosphere.

Also the side lamp interior designs should be considered when acquiring one as there could be designs that can fit properly into your office, living room, bedrooms, as well as corridor or hall ways as light is one of the most important, yet understated elements in our daily lives.

Photo credit: INTERNET TAMBARI SEPTEMBER 27, 2015

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NIGERIAN CULTURAL PRACTICES //

C U LT U R E

Washing the feet of the bride

Kola nut breaking

Cultural practices still trending in Nigeria

by PRISCA EMADU

Henna Decoration

People, no matter the tribe or race, have their own beliefs and practices that are unique and accepted by them.

As popularly known, culture is a people’s way of life and each community or society has peculiar ways of doing things especially during events. These practices and beliefs go a long way in influencing the people’s attitude, character and perception of life. differently in all parts of Nigeria.

Naming ceremony: This is common amongst the western and northern parts of Nigeria. The child naming ceremony is conducted some days after the birth of the baby. Although most naming ceremonies are the same but different groups, families and communities have their own unique way of doing it.

Bead wearing: Wearing beads have been a long time tradition in different parts of Nigeria but is commonly recognized with the Edos. It is a must-have accessory for the typical Edo person.

This ornament is of different styles, design and all have their significance. Some signify royalty; others are used for weddings, or simply for adornment.

Washing the Bride’s feet: This cultural practice is prominent in the northern and western parts of Nigeria, and is usually done to usher in a new bride. It is a symbolic practice that has been in existence for a very long time and with the look of things will continue to be relevant in most cultures.

Here are six cultures, values and traditions that various societies still treasure: Breaking of kolanut: This is a native seed grown in sultry forest and eaten by different if not all regions of Nigeria. Kolanut signifies greatness in many tribes in Nigeria, especially in the eastern and southern parts of Nigeria. The breaking, blessing and sharing of kolanut has been in existence since the time of our ancestors. The significance of this seed is supreme; it is believed to bring harmony, reproduction and progress to those who participate in it. It is served in almost every outing.

Henna: This is common with people from the North. It is a beautiful drawing done on a lady’s hands and legs during weddings and sallah celebrations. It is very significant during wedding ceremonies in the North. A wedding is not complete if the bride is not adorned with henna designs. This practice has been in existence for a very long time.

Bride price: This is one tradition that must be considered before a marriage is finally sealed. It is a known fact by the customary law that paying of the bride price is an essential part of a marriage. In churches also before a marriage is conducted the bride price must have been paid. This is Bride price requirements one tradition that is practiced although

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Wearing of beads Photos: INTERNET

O

ur country Nigeria as we know was colonized by Britain and as such emulates some cultural traits of the Britons. Despite the consistent adoption of foreign culture, there are some of our cultures that still exist and which various societies hold dear.

Naming Ceremony

BODY HAIR SKIN

B E AU T Y 1

Art of adorning the ear with double piercing

2

by PRISCA EMADU

I

t’s cool and trendy to see ladies with double ear lobe piercing, and it can be very beautiful.

The art of double ear piercing gives room for creative prowess while remaining stylish. Adorning orning the ear can be done in a way that would speak volume of your fashion status or personality. ty.

Having double piercing can be very beautiful, but it is important to put into consideration n the size and quality of earrings to wear on double pierced ear lobes.

Sometimes, having double piercing could make you look irresponsible if you don’t combine ine your earrings properly, while on other times it can make you look classy, sexy, stylish, confident and beautiful.

It is best you wear small studded earrings on one of the holes and probably a drop earring on the other. This would make your ear not too pronounced but still looking stylish and simple.

Caring for pierced ear lobes It is also mandatory to know that ear piercing has to be taken care of, so that it will always look good.

Every piercing needs to be treated and cleaned appropriately to avoid infection. Here are basic care instructions: Avoid ornaments that you react to: Some people’s skin is allergic to jewelries that are not made of gold or a certain grade of stainless steel earrings. Try to know your skin type and choose the best ornament that works well with it.

Don’t wear drop and heavy earrings always, at times wear studs because they weigh less. Wearing heavy earrings can cause a strain on the ear and in the long run make the piercing become soft, get a sore and probably get cut off.

Don’t spin your earrings while wearing them,

this could slacken the piercing.

Clean the piercing with soap or disinfectant and cotton bud, to avoid infection and keep it clean.

Avoid things that could clip your earrings and piercing together because it can also cause the ear to slack.

Remove your earrings every night before going to bed.

DO YOU KNOW...

THAT EARRING MADE FROM COPPER, NICKEL AND WHITE GOLD COMMONLY CAUSE ALLERGIC REACTIONS AND INFECTIONS FOR MOST PEOPLE WHO WEAR THEM? TAMBARI SEPTEMBER 27, 2015

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$5( <28 ,1 1((' 2)

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Ado Mohammed Inuwa and Saudat Umar after their wedding on the 1st August, 2015

Mr and Mrs Emeka Onwunali of Joint Tax Board who wedded on the 12th September, at Holy Trinity Catholic Church, Maitama, Abuja.

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TAMBARI SEPTEMBER 27, 2015

Sunday, September 27, 2015

Zhul Hajj 13, 1436 AH

Munching on

Editor’s Note

Healthy Pastries

Mulikatu Mukaila Pastries are very common and easy to come by staple we consume every day for many it has become a habit that can’t be easily put aside. When you hungry, tired, or stressed, and feel too lazy to cook a proper meal, the most convenient option that pops on our thoughts is to reach out for any pastry of convenience.

It is not news that bread is a must have pastry in many home these days, as it comes in handy for any quick fix for breakfast, lunch or even light dinner. But on a negative note many have also argued that most pastries especially bread isn’t a healthy staple as it’s a mixture of flour and fat which are considered bad for the body system.

There are various varieties of pastries made today which vary in texture and taste depending on the proportion of fats, eggs and other ingredients used. The flours used to produce these various pastries are of different types as it could be pure flour, wheat, corn, cassava, and other grains but whatever kind of flour one decides to use for bread has its benefits as well as disadvantages.

Most times, in order to maintain a good health status, it’s always advisable to know the type of flour we should consume as 80 percent of our breakfast is most made of flour.

According to the Head of Department, dietetics unit, National Hospital Abuja Mrs. Sarah Nnaye Abagai who spoke with Tambari, she explains the type of flour that is meant for consumption but stressed that although flour comes from grains there are different categories of the flour that could be used for bread adding that the technological process of producing the flour is what could be significant to the body.

“When you talk about white bread, which is produced from the basic kind of flour and other pastries generally, it passes through a process that at each phase degrades it contents. Most times the bran which is the most important part of the grain is removed and when you remove the bran from the grain. Also when you remove the wheat germ, which is where you have the oil, a substantial part of the nutrients has been reduced which is the vitamin e and several other vita-

mins, also in the process, the grain passes through a very high temperature and the colour changes. What manufacturers do is to pass the flour through a bleaching process where the chemicals and bleaching agents that is being used causes some kind of complication for the body system which in the long run impacts on the health of consumers negatively.”

Abagai explaining how the intake of pastries could be measured through calories, she said “Standard sliced bread gives you 70 calories and what may be equivalent to that may be four pieces of cracker biscuit. When it comes to dough or pies, it is difficult to arrive at a result because a lot is being dumped it” Stressing on why diabetic persons should eat bread she said “Looking at a healthy living lifestyle, when white flour is the source of a pastry, due to the process it has gone through it has a high level of glucose in the body. Looking at it from that angle, people who are diabetic shouldn’t eat too much bread, they should try and eat bread with moderation” she advised.

Speaking on which category of bread is healthier, Abagai said “We have Chapattis which is of the Indian cuisine; we also have the Mexican, and flat bread which is common to the Middle East.

The process and ingredients determines the nutritional value of that bread because if we have wheat flour that hasn’t been processed too much, it is higher in fiber, B complex vitamins, Iron, and other anti-oxidants. Using sugar, fats and other condiments in whole wheat bread, the nutritional value will decrease and calorie value will increase because of the fat content.”

As a professional nutritionist, Mrs. Abagai advised that whole wheat bread is always better for consumption because the value remains intact even when the wheat germs are removed in the process, adding that it is safer and more beneficial to eat whole wheat bread than the white bread to avoid some health related issues. On the other hand it is good to note her that producers of white bread are taking precautionary measures to ensure that white bread is healthy by including minerals and vitamins to measure up in value and satisfaction for their consumers.

What are the hottest trends in bakery? Look no further: the Snack Food & Wholesale Bakery is better than ever, with new in-market industry experts and a growing audience. The industry is primed to help grow the business of each new, successive generation of successful snack and bakery producers.

To many, the baking industry may seem like a traditional market that is often slow to change. However, many bakeries have proven that the baking industry is constantly reinventing itself, in no small way and fast becoming one of the major avenues for employment for our growing unemployment status.

The bakery business continues to advance and new products continue to meet and exceed consumer demand. Generational differences are evident, but not a hindrance. It’s the process bakeries take to meet those differences and continue to grow the business that’s the challenge. The industry is meeting expectations, and those who evolve with it will be smiling to the bank after a hard day’s job.

One major revolution is that health-and-wellness trends have begun to influence bakery offerings making the industry take up new innovations and challenges in satisfying every customer and remaining relevant in the business.

Nigeria is a competitive place for bakers and pastry chefs because there are just so many fearless, talented and tenacious entrepreneurs in this country innovating the way we eat.

As the baking and snack industries move forward, it is my hope that the governments support the industry to help in boosting its employment capacity.

The baking world is revolutionary; we all must put hands on deck to make the industry work and viable.

Amina Alhassan Editor

THE TEAM Editor AMINA ALHASSAN Writters MULIKATU MUKAILA PRISCA EMADU Creativity and Design ALAYO A. AGORO JOHN AKINLOSOTU Advert Manager AKEEM MUSTAPHA Special Project Head: HOPE AKUDO UGO MERCY ATUBI

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Sunday, September 27, 2015

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Nigerian bakers, significant to the economy Prisca Emadu Baking is a method of cooking that has been in existence for a very long time, this style of cooking was traditionally been used by women for domestic consumption. The history of baking can be traced back to 2600-2100 B.C., during that time the Egyptians baked bread; it is believed that they learnt the skill from the Babylonians.

Nigeria in an eatery outlet.

Baking has over the years opened doors for different businesses in line with the field. There are now cake shops, bread bakeries, factories where the baking process is done in large amounts, thereby creating employment and saving many homes.

Baking also existed amongst the Roman Empire and in Europe during the middle age. In the early days there were no ovens for baking, but heated stoves, a trend which was practiced in Nigeria and is still used by those who have no access to ovens.

There is no pre-dated date as to when baking started in Nigeria, but many would agree that it has been in Nigeria for a very long time and is growing rapidly to meet up with international standards.

In Nigeria

One drive home point made by many is that everybody both graduate and under-graduate should learn a skill.

The baking business is one of such entrepreneurial skills that have helped, men, women, boys and girls to equip and sustain themselves. Trainings have been conducted by big names in the sector to enhance the skills or both new, experience and upcoming cake makers. The industry has grown to the height were foreign bakers identify with our own bakers by attending the various exhibitions held here in Nigeria.

Today the business is clouded with different professionals, both male and female who are doing excellently well in the field. The art of baking has moved beyond the era of baking for just consumption to becoming a commercialized and industrialized business that uses automated machines which enables more goods to be produced for wide spread distribution.

Today the demand for baking products is on high demand as many are venturing into the business to equip themselves and make money.

The baking industry has in most communities provided an alternative to white collar jobs. Gone are the days when bakers were seen as no good for the development of the society.

Almost all food can be baked but some require special procedures and protection from direct heat. Different techniques have been created to make such foods protected. Asides the most common baked food which is bread, baking is used to prepare cakes, biscuits, pies, pastries, chicken, cookies, etc. These items are collective baked goods and can be seen in a bakery store or as we say in

lot of creativity into the craft of baking and can be rated head to shoulder as those in western countries.

The baking industry has huge perspectives, when it comes to the food sector in any country or economy. Tosan Jemide, a Nigerian in 2013 got into the Guinness Book of World Records for making the tallest cake. Many bakers charge as high as one hundred thousand naira and more for a cake and other pastries. Some of them have taken their business the extra mile by organizing exhibitions and trainings where people are taught on skill of baking and artistry.

Although this sector is thriving, they face challenges, some of which are, the epileptic power supply, fluctuation in the price of ingredients, un-explainable levies the government tax them, and having to import some baking items which bakers spend a lot on.

to d ay baking has become a very vital part of many events, from birthdays to weddings and anniversaries. Nigeria bakers have an incredible way of giving a theme to the business, they have even gone a long way to make the business localized hence creating our own recipes like the popular Agege bread and different cultural designs in cake designs. Bakers in Nigeria have added a

The government can help by finding means of stabilizing these items, improve on power supply, and make available other means of processing our own flour and other baking items, instead of importing. The government can through this means make the business easy for them to operate thereby creating more employment and increase in the Nigerian economy.

The baking industry has the potential to making a huge contribution to the Nigerian economy if the government put the necessary policies in place and enough support given to the industry.

Nextar making a difference in the bread industry Prisca Emadu Bread baking business in Nigeria is very vast and popular as we have well-known brands in the industry. Dr Rowland Adewunmi the Chairman of Nextar bread, which is barely six months in the industry, is one of such notable brands.

Creating a name for itself among the known brands, Nextar according to Adewunmi came on board due to its unique vision to make a difference in taste and quality delivery.

He said the market is mature but the fluctuation in price of baking items is a challenge and advised that the government takes proactive measures to enhance the cassava bread policy, â&#x20AC;&#x153;In Nigeria we import almost 80 percent of our wheat, its high time government thinks of how to improve the production of wheat which will relatively reduce the price of flour which is the major ingredient in bread.â&#x20AC;?

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Sunday, September 27, 2015

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‘Why we are major players in the bread industry’- Abdulbady Itodo Daniel, Lokoja Abdulbaqy Badamasuiy is the Managing Director of Home Bakery and Confectionary Ltd located at 16 Oziokutu Street, (Kabba Junction Area) in Adavi local government area of Kogi State. In this interview, he spoke on the uniqueness of his products, his vision for the business and challenges, amongst others.

Excerpt How long have you been in the confectionery business?

Precisely, I took charge of management of the company in June, 2005 from my brothers, who opened the bakery in January, 1997. The family has been associated with the history bread production in Ebira Land since 1967 with Badams Bakery and Confectionery Ltd as the first indigenous bakery in the region then and the mission of becoming the best producer of good quality bread satisfying and meeting the standards of nutritional and hygienic requirements of the industry. In other word, one could conveniently say, that I am into the business from birth.

Vision for the company The mission of the company is to revive, modernize and uphold the principle of hygiene and quality control in our production over the years. Superfine Flour or Wheat flour is the basic input in bread. We have enriched our products to various degrees of nutritional values to meet the satisfaction of the consumers.

Presently we have three distinctive types of bread that are readily available in the local markets. The first and the most prominent of our products is ‘HOME MASTER’ ...the bread that keeps you alive. It is of two varieties, the ‘Ordinary’ low in

sugar, protein and fat content, and the ‘Special’ of moderate taste and nutrition. All these products are registered with NAFDAQ and certified by SON as the food regulatory bodies in Nigeria. The breads are made in various sizes to suit the economic needs of the consumers.

good quality bread d for all. all We have considerably established our strong presence within the central region of the State with our products. Our aspiration and goals are to improve on our production capacity and distribution channels to meet our targets.

What would you say are the unique qualities that stand your products out amongst others?

Creativity and accountability define our boundaries in the business. The achievement of the company lies on its ability to gain recognition of excellence from our esteemed customers in the history of the bread production in Kogi central.

Quality consistency, through the commitments of our well motivated workforce, begets our success in maintaining the company’s quality leadership in the local industry. Our internal standards set in statutory and regulatory requirements are strictly adhered to in providing the best quality of products and customers services.

What would you say are the major challenges in the business?

Our major challenges include among others; access to acquiring modern baking technology equipment; poor public infrastructures like road, electricity supply and administrative systems; required fund from government agencies and financial institution to support growth and development in creating conducive and enabling environment to Small and Medium Industries as Bakeries to operate maximally; poor handling and storage by vendors.

How far does you product go in terms of distribution?

The primary objective of the company is to remain relevant and be a major player in the local industry as far as Kogi state is concerned, while reaching out to the neighbouring state with its product of

What is your vision for this Business?

With our position in the business, we envisage a tremendous growth in future to a global scale by integrating our business properly to strengthen the available opportunities taking the next step and next.

The baking industry is versatile- Maria Prisca Emadu Maria Cardillo is the CEO/MD of food and food makers of bon bread, pastries and ice cream in Abuja. In this interview she tells Tambari about the bakery industry in Nigeria and how she handles her business.

How would you describe the baking industry in Nigeria?

In Nigeria we have a lot of companies and outfits that are into baking and pastries. Which is a very competitive market; because it seems to be the easiest market and business for anyone who wants to try their hands on food processing. Many people think it is all about mixing flour and that is why there are always new people in the business who fizzle out with time. The pastry world is quite competitive because the market dictates what is going on, your customers and consumers know what they want. The market is very versatile, from my experience both in the classroom and on the field (business); the best strategy is that quality meets with price. When your product is of good quali-

ty with a good price, it becomes a staple for many people.

What safety measures do you take to make sure every product is suitable for consumption?

We try to adhere to the rules, because there are rules and regulations guiding food production.

One of the rule is what we call remove. If a batch of pastry which consists of one hundred pieces is made, it is expected that at least one is removed.

In Bon we remove at least five or more, we date them and leave them in the factory then leave it in the atmosphere it is supposed to be in. We watch it and see if it goes bad, if there is anything wrong with it, we take action immediately by finding out what went wrong and immediately find

out where that batch went to in terms of the supply chain. What we also do is that we do a laboratory test once in a month on all our products.

What are the challenges in the business?

Electricity is the biggest challenge; I wish it wasn’t so because our plants are powered majorly with generators which shouldn’t be. Running on generating sets eats deep into our pockets. There is also the issue of levies, I am a member of the bakers association and they have tried to proffer a solution to this issue. The issue of levies is not peculiar to me alone, it is an issue that many bakeries are facing in order to remain relevant in the industry.

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A pharmacist shows the baking industry is revolutionary Prisca Emadu Adebola Oyekola a pharmacist who turned into a cake maker and designer. Her passion for the business led her from making cake as a hobby in her mum’s house to establishing a big business which is today known as Syndys cake.

Syndys cake is known basically for its uniqueness in making spectacular custom made cake which makes it stand out among many.

Describing Sndy’s cake Oyekola, says the cake stands out because of its taste and texture. She notes that asides that the desires and concepts of customers are adhered to and met. “Beauty is in the eyes of the beholder, but what we at syndys cake have consistently tried to do over the years is to maintain our standard and originality by making intriguing and fascinating cakes. This can be so in the sense that a customer can come in and request for certain specifications for a cake and would get those specifications. There are a lot of custom cake

makers but we try to give value for your money and make sure that the customer gets the desired taste.”

The baking industry in Nigeria when it comes to cake has advanced beyond expectations and can be compared to other cake makers abroad. This however has created huge competition amongst cake bakers in Nigeria who all strive to equip their selves by becoming more efficient and excellent in the business.

Oyekola on this regard described the cake baking world in two parts, the first, the art work and the second the taste.

She emphasizes that for any cake maker to compete efficiently in the industry, then the baker must meet up to standard in both artistic coordination and delivery and the taste of a cake.

She further explained that some people have the issue of having a well-designed cake with less taste or a tasty cake and ugly design; she advised that every cake baker should strive to make a balance.

Oyekola went on to say that her love and passion for baking made her strive to learn more and excel in the business, she advised those who intend going into the business to be very passionate and interested in it and not just see it as a vocation.

“For you to grow in the business you have to be passionate about baking because every vocation thrives and derives its success from the passion of the person. I tell people who come to me that there is a lot of difference from what you see on the board and the process you take to get what you see on the board.

Adebola Oyekola

You see people who tell you they really want to bake and when you let them in they lose interest after the first try. To be a cake maker and designer you have to be patient. Everyone have something to give, my style of creativity is different from others, so I would say give what you have and put in your best because excellence always stands you out.”

Cassava bread future of baking industry - Vynara Bread The cassava policy was introduced during Obasanjo. The minister of Agriculture under that regime saw cassava as an alternative to white flour. The aim of the policy was introduced to reduce importation of flour, increase the economy and for health related purposes.

Many bakers today agree that the cassava policy is a good one and look forward to get fully involved in the. Violet Ngozi Arah, MD/CEO of vynara confectionaries limited is one of those who see the policy as a good one and is ready to engage in it.

She described cassava bread policy as one that symbolizes the future in bread production and consumption, “The new

Prisca Emadu initiative by the Federal Ministry of Agriculture to make cassava a key ingredient in bread flour has the potential of reviving the agricultural sector and empowering farmers and creating jobs.” She assured that her team is working diligently to come up with recipes that would be aesthetically and nutritionally pleasing to customers.

She went on to enumerate some challenges facing the business which affects them which in turn results in high cost in the purchase of bread. “The increasing cost of raw material such as flour, butter, milk, sugar, yeast and many other inputs is a big challenge. Most of the equipment used in modern bakeries, are imported

from Europe.

The depreciation and currency fluctuations of the Naira drives up the cost of purchasing and maintaining equipment.

Steady power supply is needed to run the machines in a bakery, and as such, we rely hugely on generating sets for steady power supply. This adds significant costs to the production of bread.”

Violet sees bread as one tool that can aid the operation feed the Nation if these challenges are overcome because bread is a staple food and familiar to most Nigerians.

Violet Ngozi Arah, MD/CEO, Vynara Confectionaries Limited

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How to prepare Whole nut wheat bread Mulikatu Mukaila

Ingredients: Wheat bread flour, unrefined sugar, chopped and toasted Walnuts pieces, salt, baking yeast, olive oil and warm water Baking procedure Put the flour, walnut pieces, sugar and salt together in a large bowl.

1.

Sprinkle over the yeast so that it is evenly dispersed and then pour in the oil and warm water. To achieve the right temperature of water we recommend mixing 1 part boiling water to 2 parts cold.

2.

Mix together with your hands until the mixture combines to make a rough dough ball.

3.

Tip the dough out onto a

lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.

4.

Shape into an oval and put on to a greased baking tray. Use a sharp knife to score a few diagonal lines on tops of the loaf. Cover loosely with cling film. Leave in a warm place until doubled in size.

This will take approximately 30-40 minutes.

5.

Preheat the oven to 220°C, 200°C fan, gas 7. Remove cling film from bread and Reduce the oven temperature to 200°C, 180°C fan, gas 6. Bake the bread for 35 minutes until golden.

Healthy vegetarian bread recipes Mulikatu Mukaila Baked Falafel Sandwiches with Yogurt-Tahini Sauce Ingredient For sauce: 1 cup plain yogurt, 1 tablespoon tahini (sesame-seed paste),1 tablespoon of fresh lemon juice, Falafel 3/4 cup water, 1/4 cup uncooked bulgur,3 cups cooked chickpeas (garbanzo beans), 1/2 cup chopped fresh cilantro, 1/2 cup chopped green onions, 1/3 to 1/2 cup water, 2 tablespoons all-purpose flour, 1 tablespoon ground cumin,1 teaspoon baking powder, 3/4 teaspoon salt,1/4 to 1/2 teaspoon ground red pepper, 3 garlic cloves and cooking spray Other ingredients White flatbreads and slices tomatoes Preparation: To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.

To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or

until tender. Drain and set aside.

Preheat oven to 425°.

Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.

Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread. Top each flatbread with 2 falafel patties and 2 tomato slices and serve.

Chocolate cake with whipped cream and berries Prisca Emadu Chocolate is one common flavour among many others used to bake cakes. It is very common because it is loved by many and canâ&#x20AC;&#x2122;t go wrong and used mostly for occasions as many people eat and like it. Chocolate cake topped with whipped cream and slices of berries is a cake recipe that is easy and delicious for consumption.

Ingredients Flour, sugar, cocoa powder, eggs, baking powder, milk, butter, whipping cream, vanilla, strawberries washed and trimmed to tiny slices

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Baking Directions 1. Heat your oven to 180C/350F/ Gas 4.

2. Sift the dry ingredients into a large bowl, make a well in the center. Add the egg, butter and milk, mix with an electric hand whisk.

3. Pour in two baking pans 4. Then bake for 25-30min, or until the cake springs back up when lightly touched with your fingers.

5. After baking leave the cakes to cool completely.

6. While waiting for the cakes to cool, whip the cream till its soft, add the sugar and vanilla, then whip again till the mixture is stiffened.

7. When your cakes are cold, slice the top of one cake to make a flat surface. Spread the cake with the thick whipped cream mixture and top with a layer of strawberries. Place the second cake on top of it and spread with whipped cream mixture, then top with the remaining strawberries.

8. Slice and serve with tea or soft drinks.

This recipe of chocolate cake can be served while having friends for brunch or having kiddieâ&#x20AC;&#x2122;s birthdays.

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