An introduction to classic 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. 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 spiced 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.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Illustrationen
Maße
Höhe: 272 mm
Breite: 198 mm
Dicke: 30 mm
Gewicht
ISBN-13
978-1-64829-189-0 (9781648291890)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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.
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
