Chop Chop by Ozoz Sokoh - paired with 4 spices: Singapore Curry, Thyme, Cayenne Pepper, and Tarragon.
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, flavours, and textures that make it not only beloved, but delicious and easy for the home cook.
Ozoz Sokoh is a Nigerian food writer and educator. 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 and the impact of West African intellectual contributions to global development. She is a professor of Food and Tourism Studies at Centennial College in Toronto.
