As a Nigerian, I have often pondered why the African delicacies often had lots of root tubers in it.

Most
of our go to meals are often starchy, an average African would rather eat this in the morning, afternoon
and evening. Not to mention that most of our favorite cultural delicacies are root tubers

The curiosity about this ongoing, has brought about the write-up “The History of African Food Recipes”.
Ambrose has its largest followership on the UK and this post could trigger an interest in UK readers who
are involved in businesses in Africa which requires them to travel to Africa frequently. This post could
also spark interests in English people who have African neighbors. It could help them relate better with
their African neighbors once they have an understatement of their choice of dishes. People connect over
food. The blog post is designed in a way that requires readers to take actions which are precisely to click
some links to read more on a particular subtopic relating to this topic and also to subscribe to a recipe
newsletter. For UK citizens traveling to Africa, this post will be a good read and a helpful one at that,
hence it’s likelihood of motivating them to click on the hyperlinks to read more and even subscribe to
the recipe newsletter based on their sparked interest in learning more about the food being eaten
where they are traveling to. It is one way to learn a culture and blend in. Generally, this post has a great
way of helping Ambrose to attract audience from different social media platforms and convert readers
to buyers and subscribers.

Firstly, I wanted to know if the land, soil or climate conditions were reasons for so many root tuber
products like yam, rice, cassava which further processed is what gives us popular meals like Jollof Rice,
fried rice, pounded yam (cooked yam, pounded in a mortar to be eaten with traditional soups like Melon
or vegetables), yam porridge, fried yam and garri or “eba” (Garri processed from cassava made with hot
water) among many others. I wanted to know if it was a climate issue; maybe some delicacies that are
often found in the western countries can’t be cultivated in Africa because of the weather until I spoke
with someone in the Agricultural field, who then gave me an analysis of the type of soils we have in
Africa (which is considered to be able to grow anything) not to mention how advanced Agriculture is
getting, which means that Soils and Climates cannot be an hindrance.

Secondly, I wanted to know what culture and historical relevance the African food recipes have, because
if the soils and climates were not an issue then it has to be either economical or cultural. I met with a
close community of Africans here in Edinburgh who are international students why they eat a lot of
starchy foods, they responded that they love a lot glucose concentrated meal because sugar in food
gives the body energy. Hence, it is a popular theory that Africans are known for their strength and
energy.

In the past two years, we have had Europeans come to Africa, precisely Nigeria and Ghana where these
Europeans have had to compare which is better between Naija jollof and Ghana jollof. This debate also
had lasting trend on Twitter. Off the top of that, the content of this post has been structured to keep
readers glued to it and get interested in learning more, thereby making traffic to Ambrose website and
blogs easy.

I have therefore chosen my tweet pattern in the following ways;

1. The first tweet is to start a conversion with the tendency to keep the conversation going on
twitter.
2. The second tweet is to direct traffic to the Ambrose website with the aim of navigating
potential customers towards some of the other product and servi ce offers.