WHY AFRICANS SHOULD BE CONSIDERED IN MEAL CHOICES AT THE INTERNATIONAL BAR ASSOCIATION CONFERENCES

By Dr. Monday O Ubani SAN

Two days ago in Copenhagen, Denmark, I took up the issue of meal choices for African conferees with one of the designated officers of the IBA. I made a passionate case for our diverse culinary preferences to be considered when planning the meals served during conference lunches. At the very least, rice dishes with a generous helping of pepper (laughs) should find their way onto the menu!

To my pleasant surprise, the courteous lady took note of my suggestion and assured me that she would immediately push for it, particularly for next year’s conference in Singapore.

Now, this may sound like a small matter, but food is more than just nourishment; it is also culture, identity, and a taste of home. I heard several African colleagues complain during this conference that no African dish, particularly a good rice meal, made it to the lunch table. Their disappointment was understandable, and that inspired me to take up the matter.

Mark my words: with a united voice and persistent advocacy, we may yet see in future, pounded yam, semovita, and perhaps even a steaming bowl of fresh vegetable soup with egusi grace the IBA lunch table! With God, nothing is impossible.

So, let African conferees unite and push this culinary agenda. After all, if the IBA celebrates diversity in the legal profession, surely that diversity should extend to our dining tables!

A little African flavour at an international conference will not hurt anybody. Indeed, it may just make the conference a lot more enjoyable!

Dr. MOU SAN.