Chop Chop

Auteur

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.

Texte du rabat

"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"--

Résumé
An introduction to traditional and modern Nigerian home cooking featuring 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. Despite the foodway's incredibly flavorful complexity, ingredients and recipes from all six regions have not been 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 MODERN 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 as well as the ingredients integral to Nigerian cuisine and how they come together 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 roots behind each dish.
• 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.
     

Contenu
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 Ce…