If there is a day the Ghana and Nigeria Jollof feud is settled, then it is at the recent cooking competition organized by the students’ Women Commissioner at the University for Development Studies as participants witnessed cooking and entertainment at the forecourt of the library block during the SRC Week celebration. The cooking competition drew students eager to see which team would claim the title for the best cuisine.

The event was not just a cooking competition but a cultural celebration, filled with laughter, anticipation, and a bit of rivalry. The library block was packed with students and some faculty members, all eager to support their favorite contestants. The air was thick with the aroma of spices and the sounds of sizzling pans, setting the stage for the cooking to start.

In her opening remarks, the Women Commissioner Miss Mohammed Rahinatu emphasized the crucial role of nutrition in maintaining a healthy body and highlighted the importance of ensuring that university students receive the necessary nutrients from their food. She explained that her outfit recognized the value of organizing this cookathon, both as a means to inspire aspiring chefs on campus and as a platform for growth and learning. Miss Rahinatu also noted that events like these foster a sense of community and collaboration among students, encouraging them to share knowledge and skills. Additionally, she expressed hope that this initiative would raise awareness about the benefits of healthy eating habits, ultimately contributing to the overall well-being and academic success of the students. She used the opportunity to thank Indomie Ghana for partnering with the event and expressed optimism about the prospects of future partnerships.

Chairing the panel of judges for the occasion was the renowned Chef Faila, known for her recent record-breaking cookathon attempt in Tamale. Chef Faila, who cooked nonstop for an impressive 227 hours, graced the event as a special guest and judge. Her presence added a layer of excitement and prestige, as she shared her culinary wisdom and enthusiasm with the participants and audience. She advised young chefs to be mindful of basic etiquette in cooking such as hygiene.
Chef Faila’s cookathon, aimed at setting a new Guinness World Record, had garnered significant attention and support from various quarters, including dignitaries and celebrities. This achievement made her an inspirational figure for aspiring chefs and students studying Nutrition-related courses at the university.

As the competition heated up, the teams showcased their unique takes on jollof rice, and Indomie noodles each trying to outdo the other with secret ingredients and family recipes. The judges had a tough time deliberating, as every dish presented a distinct flavor profile and style.

As the sun set over the University for Development Studies, the cooking competition concluded with a sense of unity and accomplishment. The winning team was awarded their title amidst cheers and applause.

Story by; Sumaila Mohammed (UDS Media)