I DO... NOT

002

“There are as many hate comments as there are positive comments under your blog posts. Some people call you a man hater, what do you say to that?”

“I do not hate men, I love my father, my brothers, and a number of my friends are men. What I do hate is the standard that society holds men and even young boys when it comes to marriage, to commitment. Women are trained to be wives to be mothers from inconceivably young ages, while our boys are indulged which leads to our men being indulged which leads to the husbands being indulged and all the bad habits emanate from there. The women who have suffered to become perfect caretakers suffer because of these indulged husbands, that’s what I hate. Any man that says I hate men are exactly the men that my blog targets, those who abuse women, who cheat on women, those who refuse to give the exact things that they demand and I refuse to acknowledge comments from men like that.”

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They hug again as the in-studio audience applauds them off the stage. Someone comes to take both their mics as an advertisement plays in the background and the next host and guest gets the mics. Some of the people from the audience come down to get pictures or autographs from Alethea and she has a quick chat with Ayeshah before leaving.

She slides into the car and they begin to head to the point of the show she had to do. Alethea Jaziri, born to Elizabeth and Anish Jaziri is from Trinidad descent. Born with dark skin and curly black hair which she maintained in its natural state and often tied up in an afro like bun, like she did today. She had brown eyes and long legs, standing at an impressive height of 5’9, with curves to suit the height, more endowed in the chest than in the bottom.The very definition of an African goddess.

William was humming along to the song playing in the car as she tried to edit what she had typed this morning and publish it on her blog. She had started to do daily posts, sometimes featuring stories shared by readers and followers rather than her own thoughts on the topic. A call came in just 5 minutes after she published the post. William turned down the volume hearing the tune of her ringtone.

“Sister” a deep voice said through the phone, making her smile “I just watched your interview with Ayeshah on the telly, You looked great and sounded better. How are you doing?”

“I’m good, I’m good. I’m a bit hungry though, but I have another tv appearance in about 20 minutes and I’m going to be cooking, so I’ll try and sneak some things into my mouth”

“Smart girl. Mom said you haven’t called her in a minute”

“She means she hasn’t had the opportunity to tell me about how I’m ruining my chances to provide her with grandchildren this week? Yeah, I’ll pass, Extend my greetings though.” William signalled to her that they’d reached the studio “I’ve got to go brother dearest, I’ll text you later in the day” She kisses the mic of the phone before hanging up and making sure her outfit was in order before stepping out of the vehicle. A similar flurry of microphones, make up and lipgloss is applied as she walks in, she’s handed an apron with her name embroidered onto it along with a hair net and a chef’s cap with her initials on them. She suited up and sat in a provided seat and waited to be introduced.

“Today we’ll be making Pelau, a dish from Trinidad, and who better to show us how than reknowned chef Alethea Jaziri” She makes her way ontothe stage, makes a brief introduction and some history before she dives in.

“Pelau, a culinary gem from Trinidad and Tobago, encapsulates a poignant history of cultural fusion. That’s not all it is to me though, it reminds me of special family dinners, where the entire extended family came over to eat and talk and laugh. It reminds me of when we were younger and family was just family. Alright, let’s get into it!”

Alethea, with a graceful flourish, began by finely chopping a collection of aromatic ingredients – onions, garlic, and assorted bell peppers – creating a vibrant range of colors on her cutting board. The camera zoomed in, capturing the meticulousness of her culinary artistry.

With a non-stick pan at the ready, Alethea showcased her art, her hands sizzling the chicken pieces to perfection. The aromatic dance of spices ensued as she expertly added Trinidadian curry, thyme, and a hint of the island's signature scotch bonnet pepper.

As the pot emitted a joint fragrance, Alethea unveiled her secret weapon – pigeon peas. With a quick stir, she incorporated the peas into the concoction

The pièce de résistance was the crowning moment – the addition of parboiled rice, each grain eager to absorb the rich flavors of the pot. Alethea's voice resonated with enthusiasm as she shared insights into the culinary heritage of Pelau, an emblem of Trinidadian culture.

As the pot simmered, Alethea's infectious smile graced the screen. A final touch of coconut milk entered into the pot, transforming the dish into a tapestry of flavors that paid homage to the vibrant spirit of Trinidad and Tobago.

With a theatrical flourish, Alethea served the steaming Pelau onto a bed of banana leaves, Alethea's culinary prowess had transcended the screen, leaving behind a tantalizing aroma that lingered in the imagination of viewers, eager to replicate the dish in their own kitchens.

She makes a show of tasting multiple spoons of the dish on the show, commenting on the spices and the importance of each ingredient while simultaneously putting out the fire that was her hunger.

She received a set of ceraamic pots as a gift from one of the sponsors before she had to leave.

“Where to next ma’am?” William asked, holding the door open as she approached the car

“Jaziri Caribbean Culiniaire”