Meet Melissa, photographer and tireless explorer of culture and food

Melissa Ifemwe is a Photographer, recipe developer and food blogger with a Nigerian heritage and raised in Austria. She is now based in Vienna, a city known for its pastries and fine desserts, where she has developed a passion for fine deserts and visual storytelling.

credit @asweetpointofview

What are the three words you would use to define the journey that has brought you to this point in your life, your career, your development? Do you want to tell us a bit more about this journey?

PASSION - LOVE - DISCOVERY

Passion because I am passionate about photography and food. The possibility of capturing a moment, a story, tradition and heritage through the lens is incredibly beautiful and astounds me every single time. I love the idea that feelings and emotions can be transported through a picture. Therefore, I am always eager to improve my skills and experiment with photographic techniques.

The love for food culture and ability to try different ingredients and flavours which I can combine in unique ways to create new foods and recipes.

Discovery because the blog, asweetpointofview, was started in a way to discover my heritage and I discover things all the time. It’s a huge pleasure to discover the cuisine and recipes that have been passed down throughout generations.

credit @asweetpointofview

What are the 3-5 food ingredients that you couldn’t cook / live without?

Garlic, Cilantro, Olive Oil, & Bell Peppers

Is there a project that you’re working on that you’re excited about and could share with us?

Currently, I am working on a project where I’ll be creating recipes with a West African twist and spices that are traditional to countries such as Senegal, Nigeria and Cameroon. It’s very exciting because it reflects my heritage and the food, spices and smells that I grew up with.

All these foods evoke memories from the past and my childhood. The challenge is to create recipes that are modern and combine ingredients that are not traditional to these regions with traditional spices. This way a completely new dish is created that is combines the new and the old. This project is exciting because there are not many examples of west African foods that are interpreted in a modern way. The mainstream food creative industry is just now catching on to west African cuisine, ingredients and Spices.

What is the best meal someone made for you?

A hazelnut chocolate cake that was made by my mother when I returned home after a long stay abroad. I think it was more the gesture of someone taking the time and cooking for me after returning home that really warmed my heart. The cake was very simple, but I have noticed that the simplest flavors and traditional recipes are so much more satisfying than elaborate foods and meals. The simple combination of chocolate and hazelnuts creates this nutty and rich flavor that never fails to taste amazingly good.

What is the importance of ritual in your life? What are a few of your daily or weekly rituals?

I believe rituals are very important especially rituals that ensure self-care on a weekly basis. It’s a beautiful way of taking care of oneself, which is so important in hectic and stressful times. But even in times of calm I try to adopt rituals, that way I am more likely to follow through with them during times of stress.

One of those rituals is breathing mindfully at least once a day. During that time, I examine my breath and mindfully take a deep breath and exhale, creating a few minutes of peace. Another Ritual I love to do at least once a week is taking a long and relaxing bath with candles, scented bath oils and a book. This gives me the opportunity to be still and calm and enjoy some time with myself without thinking of all the task that need to be done in a day.

We see sustainability as an ever-evolving process, a continuous striving toward a better way of living and being. How are you trying to make your way toward being more sustainable?

It starts with ingredients and using and buying local foods and ingredients to decrease the carbon footprint of the food that I consume on a daily basis. Additionally, I try to reduce the use on daily products that can be replaced with more sustainable alternatives, like plastic bags.

Additionally, I try to examine my own behavior when consuming anything including foods. Many perishable foods that I consume I freeze them, create marmalade, preserves or Syrups if I’m not able to use them at once.

With Spring coming up I love to forage ingredients around me and use them for my baking experiments. Even though I live in a city there are apple trees, nuts and other herbs that can be picked during the months of April, May and June.

Nutu — from the French nous tous, meaning “all of us” — believes strongly in the interconnectedness of all beings. In what ways do you connect to your community, or to the world at large? How do you give back?

I try to give back by volunteering within the community and using a few hours of my time in the week to provide my help to a cause I believe in.

What new (or old) ingredients are you excited about right now?

Currently, I am very excited about Beet Roots, which can be used for so many different dishes. In the past weeks I have been juicing intensely and making an apple and beetroots juice which is sweet and herb in flavor. Additionally, I use Beet Root for salad which is great on its own or in a mix of Leavy greens and tomatoes.

How important is it to you to know where your ingredients come from and how they’re grown?

It’s incredibly important for me to know where my ingredients come from. This is made easier if I know which ingredients and foods are seasonal. I usually stay away from foods that are not in season as they are mostly imported from other countries, which is not very sustainable. Block chain makes it easier to track foods, including where they were produced.

What makes moringa interesting to you? Can you tell us more about the recipe you’d like to make / you’ve made with Nutu’s moringa?

Nutu Moringa is very versatile and can be used for savory and also sweet dishes and foods. Every morning I drink a Soy latte with Moringa Powder which is a great boost to my immune system. I also like using Moringa currently for pancakes and Omelets which gives both dishes an incredibly unique taste that I just love.

What are your top three places to get healthy, simple food [anywhere in the world]?

The open food markets which can be found almost everywhere in the world I have travelled to. Fresh mangoes and papaya from the markets on Lagos Island, seasonal Vegetables and Fruits at “Vienna’s Naschmarkt” or Honey grown on the Skyscrapers of New York at Morningside Heights Farmers Market or fluffy Rooti Bread at “Oranjezicht Farmers Market” in Cape town.

Can you share with us what resources you turn to for healthy and happy living?

Vegan online food magazines like Thrive Magazine and or amazing bloggers who don’t tire to create incredible recipes that are healthy, innovative and fun to make at home.