Chop Chop: Cooking the Food of Nigeria

Publisher Marketing: Preface The Foodways of Nigeria The Language and Lexicon of Nigerian Cuisine The Nigerian Store Shop Like a Nigerian Cook Like a Nigerian Chapter 1. A Party in Your Mouth: Small Chops and Snacks Puff Puff Mọsa (Plantain Fritters) Yam Balls Spring Rolls Samosas Stick Meat Meat Pies Yòyò (Fried Whitebait) Essay: Plantains and Possibility Chapter 2. When You Wake Up Is Your Morning: Breakfast Àkàrà (Fried Bean Fritters) Mọ́ínmọ́ín Elewe (Steamed Bean Pudding) Soaked Garri Àkàmụ̀ (Fermented Corn Pudding) Ibyer (Whole-Grain Millet Porridge) Ẹ̀kọ Tutu (Cold-Set Corn Flour) Essay: Agege Bread Nigerian-Style Omelet Nigerian Pancakes Egg Sauce Corned Beef Sauce Māsā̀ (Sweet Fermented Rice Cakes) Essay: Beans and Remembrance Chapter 3. Knee Chop: Salads Nigerian Salad Homemade Salad Cream Kwaɗòn Zōgale (Moringa Salad) Ƙulīƙulī Dressing Ka Nannaḍe (Steamed Toeshoot Bean Salad) Àbàchà Ǹcha (Shredded Cassava Salad with Palm Oil Dressing) Ọ̀kazị̄ Salad (Shredded Green Salad with Palm Oil Dressing) Yedem'blong (Leaf Wraps with Fish and Kola Nut) Ìmóyò Ẹlẹ̀ja (Fish Escabeche with Salsa) Essay: Fruits Chapter 4. All Day, Every Day: Mains and Side Dishes Dòdò (Sweet Fried Ripe Plantain) Doya (Fried Yam) None (Boiled Plantain) Boiled Yam Bọlẹ (Roasted Plantain) Roasted Yam Yam Pottage (Yam Cooked in Sauce) Essay: Yams, Sweet Potatoes, and Celebration Chapter 5. The Main, the Main: Rice and Beans White Rice Groundnut or Palm Oil Chop (White Rice, Groundnut Stew, and Lots of Sides) Classic Nigerian Jollof Rice Party Jollof Palm Oil Jollof Nigerian Fried Rice Boiled Beans Frejon (Creamy Beans in Coconut Milk) Stewed Beans Garau Garau (Rice and Beans ) Essay: Rice and Its History Chapter 6. Assorted: Of Meat and More Fried Awara (Fried Tofu) Fried Fish Stewed Gizzards Gizdòdò Kā̀zān Rīdī (Sesame Chicken) Beef Sūya̱ (Nutty Spiced Beef Skewers) Dambun Nama (Beef Floss) Nkwobi (Cow Foot in a Creamy Palm Oil Sauce) Essay: Beloved, Unusual, Plant-Forward Proteins Chapter 7. All-Time Favorites: Stews and Sauces Classic Stew Omi Ọbẹ̀ (Light Tomato Stew) Groundnut Stew Skinned Roasted Peanuts Palm Oil Stew Chicken Curry Garden Egg Sauce Essay: Spices and Spice Twins Chapter 8. More Than Just Fufu: Swallows Ẹba (Swallow of Toasted Cassava Grits) Ìmóyò Ẹba Tapioca Starch Tūwōn Masàr̃ā Tūwōn Shinkafa Pounded Yam Àmàlà Iṣu Essay: Cassava and Ingenuity Chapter 9: Lunch and Dinner of Champions (Sometimes Breakfast, Too): Soups Irhíbótọ (Uncooked Soup) Chicken Pepper Soup Pepper Soup Spice Blend Ofe Nsala (Thickened Spiced Soup) Ewédú (Jute Leaf Soup) Gbẹ̀gìrì (Light Cowpea Soup) Ọ̀gbọ̀nọ̀ Soup (African Mango Seed Soup) Seafood Okro Soup Ẹ̀fọ́ Rírò (Stewed Greens) Edikang Ikong (Leafy Greens Soup) Ẹ̀gúsí Soup (Melon Seed Soup) Mīya̱n Taushe (Pumpkin Soup) Banga Soup (Palm Nut Soup) Banga Soup Spice Blend Essay: Greens and Other Leafy Vegetables Chapter 10: Things to Keep the Mouth Moving: Snacks Chin Chin (Fried Dough Bits) Rock Buns Mixed Spice Kokoro (Crunchy Corn Sticks) Ƙulīƙulī (Groundnut Cookies) Dakūwa̱r Gya̱dā (Soft Groundnut and Corn Flour Sweetmeat) Ọkwu Ọjị (Spiced Peanut Butter) Essay: Groundnuts and Coconuts Chapter 11: Sweet Mouth: Desserts and Candies A̱lēwa̱r Madara (Milk Candy) Coconut Candy Candied Groundnuts Sisi Pelebe (Groundnut Candy) Ridi (Sesame Seed Brittle) Fresh Fruit Salad Street Fruit Salad Mingau de Tapioca (Tapioca and Coconut Pudding) Arosidosi (Rice Pudding) Crème Caramel Essay: Beloved Corn Chapter 12: Quench Your Thirst: Drinks Zōbṑ (Red Sorrel Drink) Ginger Simple Syrup Lemongrass Drink Pineapple Skin Drink Tamarind Drink Kunun Aya (Tiger Nut Drink) Chapman Shandy Guinness Cola Aba Punch (Cocktail of Palm Wine and Stout) Essay: Guinea Corn, Millet, and Acha Cuisine Basics Paste for Ẹ̀kọ Tutu and Àkàmụ̀ Ata Dindin Coconut Milk Curry Stock Fried Meat Alkaline Water Tomato Stew Base Pepper Stew Base Further Reading Resources Acknowledgments Index Biographical Note : Ozoz Sokoh is a Nigerian food writer and educator. A geologist by training, she began documenting her food journey on her blog Kitchen Butterfly in 2009. Central to her work is connectedness through food, food sovereignty, cultural identity, reclamation of food systems, and the joy of eating. Her research and documentation explore the roots of Nigerian and West African cuisine, the impact of West African intellectual contributions to global development from the American South, through the Caribbean to Europe, Central and South Americas, and the connection to the Afro-diaspora. Sokoh has spoken at TEDx and at conferences hosted by the Culinary Institute of America. Her work has been featured in Smithsonian Magazine, Gastro Obscura, CNN African Voices, Anthony Bourdain's Parts Unknown, among others. She is a professor of Food and Tourism Studies at Centennial College, Ontario-Canada, where she teaches a variety of courses including Exploration of Foodways. She makes her home with her three teenage children in Mississauga, part of the Treaty Lands and Territory of the Mississaugas of the Credit First Nation. Find her online @KitchenButterfly. Brief Description : "In Nigeria, the word "chop" is all about food and feasting and "chop chop" a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vernacular dedicated to eating-with more than 50 nationally recognized languages and 250 ethnicities, Nigeria's food is as rich and diverse as its people. Think smoky spicy beef suya skewers, egusi stew rich with wild greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites fried until golden, and sweet-tart hibiscus drinks. With ingredients that include nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and affordable proteins, they come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. Despite the foodway's incredibly flavorful complexity, its recipes have never been gathered in one place. Until now. Author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine, through the lens of the home cooks with explanations to underscore the ingredients, flavors, and textures that make it not only beloved but delicious. With headnotes that give cultural and historical context, illuminating sidebars, ingredient profiles, and stunning photographs, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere"-- Review Quotes : "From classics like pepper soup, jollof rice, and sūya̱ to less well-known dishes such as yòyò (fried whitebait) and spices like aridan, Chop Chop gives a rich and loving culinary picture of the food of Africa's most peopled country. Recipes have easy-to-follow directions and the book is filled with glorious photographs of individual dishes, local markets, and more." -- Jessica B. Harris, PhD, culinary historian, professor, lecturer, and author of High on the Hog Review Quotes : "A deep, delicious dive into [Nigerian cooking]."-- Francis Lam, The Splendid Table Review Quotes : "With more than 100 recipes spanning Nigeria's six culinary regions, plus insights into the country's food culture and history, [ Chop Chop ] is both a cookbook and culinary textbook -- crafted by a lifelong home cook tracing the roots and stories behind the dishes she makes."-- The Toronto Star Review Quotes : "A beautiful book, filled not only with recipes, history, and culture, but the most amazing photos." -- Linda Gassenheimer's Food, News, and Views Review Quotes : "What I love is that you get the historical and cultural context with every recipe. The photography is beautiful, [Sokoh] is a brilliant storyteller... its storytelling that's very grounded in... rigorous research. It doesn't feel like an academic book but you will come away feeling completely refreshed, educated, and enlightened." -- Gurd Loyal, olive: the Food & Drink podcast Review Quotes : "Sokoh poured nearly two decades of experience exploring Nigerian food into the vibrant pages of Chop Chop. She organizes a broad survey of this robust, piquant and balanced cuisine into a guide that supports and empowers the home cook, offering a shortlist of ingredients . . . at the start of each chapter so you can assess your pantry before diving in." -- Yewande Komolafe, New York Times Best Cookbooks of 2025 Review Quotes : "Pages devoted to plantains, grilled meats, leaf wraps, steamed puddings and Nigerian breakfasts are interspersed with historical and cultural context for deeper understanding beyond a delicious meal."-- Los Angeles Times Review Quotes : "Groundbreaking." -- Globe and Mail Review Quotes : "A joy. . . . Sokoh explains textures, tastes and context clearly and also gives a helpful guide to possible substitutions where applicable."-- Nigella Lawson's Cookbook Corner Review Quotes : "[Sokoh's] joyful love-letter-cum-cookbook covers all six regions with 100 culturally curious recipes, stunning photography and fun historical explanations tracing how ingredients like cassava were introduced and adopted into the country's post-colonial foodways. Nigerian cuisine is a kaleidoscope of soups, stews, sauces, swallows (soft, doughy, glutinous starches) and more." -- Elle Canada Review Quotes : " Chop Chop showcases elegantly Ozoz's love for her nation's cuisine and skillfully guides both newcomer and connoisseur into the riches of Nigerian food." -- Yemisi Aribisala, author of Longthroat Memoirs Review Quotes : "Ozoz writes like a dream as she invites us to engage with the rich, delicious food cultures of Nigeria. The lovely photos are an enticing backdrop to her recipes and stories." -- Naomi Duguid, author of The Miracle of Salt and Taste of Persia Publisher Marketing : A NEW YORK TIMES BEST COOKBOOK OF 2025 * This introduction to classic Nigerian home cooking features 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh. In Nigeria, the word "chop" is all about food and feasting and "chop chop" a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vocabulary dedicated to eating--with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways' incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook. In Chop Chop , author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring: A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country. LEXICON OF NIGERIAN CUISINE: Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. ILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections. STUNNING PHOTOGRAPHY: With gorgeous photos from Nigeria's landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, Chop Chop is a cookbook to behold. Written through the lens of Ozoz's deep connection to the region, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate. Review Citations: Booklist 03/01/2025 pg. 28 (EAN 9781648291890, Hardcover)

Format: Hardcover | Pages: 352 | Publication Date: 2025-03-18