Nigerian doctor celebrates Black History Month at NCIC

Omolara started her journey in Nigeria, her birthplace, and was fuelled by early brushes with the healthcare system.

"I have wanted to be a doctor since I was five," said Omolara.

"I was quite ill and needed to go into hospital but I was really scared of injections. The doctor who saw me was the most lovely women, she said to me it was going to be alright.

"I remember thinking; I want to be like you, I want to help people like you have helped me."

Facing financial challenges in her quest to study medicine, Omolara said she "refused to eat or come out of my room or speak to anyone because all I wanted to do was be a doctor."

Eventually, Omolara would earn a scholarship, setting her on her path to becoming a doctor.

She said: "I was always in the chemistry lab, experimenting between classes; there were a few explosions – nothing too bad or dangerous but loud enough to get the teachers there to see what was going on, and to give me a detention!"

Omolara has worked at NCIC for three years now, but it was never her intention to stay in Cumbria or the UK for very long.

After working in obstetrics and gynaecology in Nigeria, she received a scholarship for a masters postgraduate degree in Sheffield, which later lead to research in Edinburgh.

She initially planned a short stint in the UK, with a view to return to Nigeria.

She said: "I was going to stay for three months after that and then go back to Nigeria. Then Covid happened. I wanted to do my bit, I got a job in Cumbria by applying through an agency originally.

“I was scared, petrified even but I can honestly say that west Cumbria has been very welcoming and lovely. I do not have any regrets.

"My work can be challenging but I still take every learning opportunity – there’s no explosions now though!”

Omolara now celebrates the diversity of her colleagues through the creation of an international football team, and dance sessions.

She says that it is important to celebrate Black History Month, sharing that it is "an acknowledgement of my identity and it is important to acknowledge our diversity. It means I am seen."

Everyone can get involved with Black History Month, and Omolara has shared a traditional Nigerian recipe to commemorate it.

She said: “The recipe for Jollof rice is special because it is something that every family in Nigeria will cook. It’s cooked for special occasions or for guests. It is traditional – a bit like a Sunday roast is here. I hope that others enjoy it.”

Nigerian Recipe- Jollof rice:

For the Stew Base:

• 1 pound (475g) plum tomatoes (about 3 tomatoes) cored and roughly chopped

• 2 medium (7oz; 200g) red bell peppers stemmed, seeded, roughly chopped

• 1 medium (8oz; 225g) red onion, roughly chopped

• 1/4 of a Scotch bonnet

• Chicken/beef stock

For the Jollof Rice:

• 1/4 cup (60ml) vegetable, oil

• 1 medium (8-ounce; 225g) red onion, thinly sliced, divided

• 3 dried bay leaves

• 2 teaspoons curry powder

• 2 teaspoons dried thyme

• 2 tablespoons (30g) tomato paste

• 2 cups (400g) converted long-grain rice or Golden Sella basmati, rinsed

Instructions

1. In a blender jar, combine tomatoes, red pepper, onion, Scotch bonnet. Blend until a smooth puree forms, about 2 minutes.

2. Transfer the stew base to a saucier or saucepan, cover partially with a lid to contain splatter, and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring and scraping the bottom occasionally, until reduced by half

3. For the Jollof Rice: In a pot, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add half the sliced onion along with the bay leaves, curry powder, dried thyme, a large pinch of salt. Cook, stirring, until the mixture is fragrant and the onions soften slightly, about 3 minutes.

4. Stir in tomato paste. Cook, stirring continuously, until the tomato paste darkens, about 3 minutes. Stir in reserved stew base, cover partially with the lid to prevent splattering, and cook at a gentle simmer over medium-low heat until reduced by half, say for about 15 minutes.

5. Stir in stock and bring to a boil over high heat. Season with salt and pepper; if the curry flavour is lacking, you can add more to taste (the curry powder should come through pleasantly but not be overpowering, though this is a question of personal taste).

6. Stir in rice until evenly coated in sauce. Reduce the heat to the lowest possible and cook for 20 minutes, then uncover the pot and gently stir rice to redistribute. Cover again and continue to cook until rice is just cooked through but still retains a firm bite and the liquid is mostly absorbed, about 15 minutes longer. If rice is undercooked and/or still wet, cover and cook 5 minutes longer.