{"product_id":"chop-chop-cooking-the-food-of-nigeria","title":"Chop Chop: Cooking the Food of Nigeria","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eOzoz Sokoh\u003c\/b\u003e 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.\u003c\/p\u003e\nSokoh has spoken at TEDx and at conferences hosted by the Culinary Institute of America. Her work has been featured in \u003ci\u003eSmithsonian Magazine, Gastro Obscura, \u003c\/i\u003eCNN African Voices, Anthony Bourdain's Parts Unknown, among others.\n\u003cp\u003e \u003c\/p\u003e\nShe 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. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"From classics like pepper soup, jollof rice, and sūya̱ to less well-known dishes such as yòyò (fried whitebait) and spices like aridan, \u003ci\u003eChop Chop \u003c\/i\u003egives 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.\" \u003cbr\u003e-- \u003cb\u003eJessica B. Harris, PhD, culinary historian, professor, lecturer, and author of High on the Hog\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003ePreface \u003cbr\u003eThe Foodways of Nigeria \u003cbr\u003eThe Language and Lexicon of Nigerian Cuisine \u003cbr\u003eThe Nigerian Store \u003cbr\u003eShop Like a Nigerian \u003cbr\u003eCook Like a Nigerian\n\u003cp\u003e \u003c\/p\u003e\nChapter 1. A Party in Your Mouth: Small Chops and Snacks \u003cbr\u003ePuff Puff \u003cbr\u003eMọsa (Plantain Fritters) \u003cbr\u003eYam Balls \u003cbr\u003eSpring Rolls \u003cbr\u003eSamosas \u003cbr\u003eStick Meat \u003cbr\u003eMeat Pies \u003cbr\u003eYòyò (Fried Whitebait) \u003cbr\u003eEssay: Plantains and Possibility\n\u003cp\u003e \u003c\/p\u003e\nChapter 2. When You Wake Up Is Your Morning: Breakfast \u003cbr\u003eÀkàrà (Fried Bean Fritters) \u003cbr\u003eMọ́ínmọ́ín Elewe (Steamed Bean Pudding) \u003cbr\u003eSoaked Garri \u003cbr\u003eÀkàmụ̀ (Fermented Corn Pudding) \u003cbr\u003eIbyer (Whole-Grain Millet Porridge) \u003cbr\u003eẸ̀kọ Tutu (Cold-Set Corn Flour) \u003cbr\u003eEssay: Agege Bread \u003cbr\u003eNigerian-Style Omelet \u003cbr\u003eNigerian Pancakes \u003cbr\u003eEgg Sauce \u003cbr\u003eCorned Beef Sauce \u003cbr\u003eMāsā̀ (Sweet Fermented Rice Cakes) \u003cbr\u003eEssay: Beans and Remembrance\n\u003cp\u003e \u003c\/p\u003e\nChapter 3. Knee Chop: Salads \u003cbr\u003eNigerian Salad \u003cbr\u003eHomemade Salad Cream \u003cbr\u003eKwaɗòn Zōgale (Moringa Salad) \u003cbr\u003eƘulīƙulī Dressing \u003cbr\u003eKa Nannaḍe (Steamed Toeshoot Bean Salad) \u003cbr\u003eÀbàchà Ǹcha (Shredded Cassava Salad with Palm Oil Dressing) \u003cbr\u003eỌ̀kazị̄ Salad (Shredded Green Salad with Palm Oil Dressing) \u003cbr\u003eYedem'blong (Leaf Wraps with Fish and Kola Nut) \u003cbr\u003eÌmóyò Ẹlẹ̀ja (Fish Escabeche with Salsa) \u003cbr\u003eEssay: Fruits\n\u003cp\u003e \u003c\/p\u003e\nChapter 4. All Day, Every Day: Mains and Side Dishes \u003cbr\u003eDòdò (Sweet Fried Ripe Plantain) \u003cbr\u003eDoya (Fried Yam) \u003cbr\u003eNone (Boiled Plantain) \u003cbr\u003eBoiled Yam \u003cbr\u003eBọlẹ (Roasted Plantain) \u003cbr\u003eRoasted Yam \u003cbr\u003eYam Pottage (Yam Cooked in Sauce) \u003cbr\u003eEssay: Yams, Sweet Potatoes, and Celebration\n\u003cp\u003e \u003c\/p\u003e\nChapter 5. The Main, the Main: Rice and Beans \u003cbr\u003eWhite Rice \u003cbr\u003eGroundnut or Palm Oil Chop (White Rice, Groundnut Stew, and Lots of Sides) \u003cbr\u003eClassic Nigerian Jollof Rice \u003cbr\u003eParty Jollof \u003cbr\u003ePalm Oil Jollof \u003cbr\u003eNigerian Fried Rice \u003cbr\u003eBoiled Beans \u003cbr\u003eFrejon (Creamy Beans in Coconut Milk) \u003cbr\u003eStewed Beans \u003cbr\u003eGarau Garau (Rice and Beans ) \u003cbr\u003eEssay: Rice and Its History\n\u003cp\u003e \u003c\/p\u003e\nChapter 6. Assorted: Of Meat and More \u003cbr\u003eFried Awara (Fried Tofu) \u003cbr\u003eFried Fish \u003cbr\u003eStewed Gizzards \u003cbr\u003eGizdòdò \u003cbr\u003eKā̀zān Rīdī (Sesame Chicken) \u003cbr\u003eBeef Sūya̱ (Nutty Spiced Beef Skewers) \u003cbr\u003eDambun Nama (Beef Floss) \u003cbr\u003eNkwobi (Cow Foot in a Creamy Palm Oil Sauce) \u003cbr\u003eEssay: Beloved, Unusual, Plant-Forward Proteins\n\u003cp\u003e \u003c\/p\u003e\nChapter 7. All-Time Favorites: Stews and Sauces \u003cbr\u003eClassic Stew \u003cbr\u003eOmi Ọbẹ̀ (Light Tomato Stew) \u003cbr\u003eGroundnut Stew \u003cbr\u003eSkinned Roasted Peanuts \u003cbr\u003ePalm Oil Stew \u003cbr\u003eChicken Curry \u003cbr\u003eGarden Egg Sauce \u003cbr\u003eEssay: Spices and Spice Twins\n\u003cp\u003e \u003c\/p\u003e\nChapter 8. More Than Just Fufu: Swallows \u003cbr\u003eẸba (Swallow of Toasted Cassava Grits) \u003cbr\u003eÌmóyò Ẹba \u003cbr\u003eTapioca Starch \u003cbr\u003eTūwōn Masàr̃ā \u003cbr\u003eTūwōn Shinkafa \u003cbr\u003ePounded Yam \u003cbr\u003eÀmàlà Iṣu \u003cbr\u003eEssay: Cassava and Ingenuity\n\u003cp\u003e \u003c\/p\u003e\nChapter 9: Lunch and Dinner of Champions (Sometimes Breakfast, Too): Soups \u003cbr\u003eIrhíbótọ (Uncooked Soup) \u003cbr\u003eChicken Pepper Soup \u003cbr\u003ePepper Soup Spice Blend \u003cbr\u003eOfe Nsala (Thickened Spiced Soup) \u003cbr\u003eEwédú (Jute Leaf Soup) \u003cbr\u003eGbẹ̀gìrì (Light Cowpea Soup) \u003cbr\u003eỌ̀gbọ̀nọ̀ Soup (African Mango Seed Soup) \u003cbr\u003eSeafood Okro Soup \u003cbr\u003eẸ̀fọ́ Rírò (Stewed Greens) \u003cbr\u003eEdikang Ikong (Leafy Greens Soup) \u003cbr\u003eẸ̀gúsí Soup (Melon Seed Soup) \u003cbr\u003eMīya̱n Taushe (Pumpkin Soup) \u003cbr\u003eBanga Soup (Palm Nut Soup) \u003cbr\u003eBanga Soup Spice Blend \u003cbr\u003eEssay: Greens and Other Leafy Vegetables\n\u003cp\u003e \u003c\/p\u003e\nChapter 10: Things to Keep the Mouth Moving: Snacks \u003cbr\u003eChin Chin (Fried Dough Bits) \u003cbr\u003eRock Buns \u003cbr\u003eMixed Spice \u003cbr\u003eKokoro (Crunchy Corn Sticks) \u003cbr\u003eƘulīƙulī (Groundnut Cookies) \u003cbr\u003eDakūwa̱r Gya̱dā (Soft Groundnut and Corn Flour Sweetmeat) \u003cbr\u003eỌkwu Ọjị (Spiced Peanut Butter) \u003cbr\u003eEssay: Groundnuts and Coconuts\n\u003cp\u003e \u003c\/p\u003e\nChapter 11: Sweet Mouth: Desserts and Candies \u003cbr\u003eA̱lēwa̱r Madara (Milk Candy) \u003cbr\u003eCoconut Candy \u003cbr\u003eCandied Groundnuts \u003cbr\u003eSisi Pelebe (Groundnut Candy) \u003cbr\u003eRidi (Sesame Seed Brittle) \u003cbr\u003eFresh Fruit Salad \u003cbr\u003eStreet Fruit Salad \u003cbr\u003eMingau de Tapioca (Tapioca and Coconut Pudding) \u003cbr\u003eArosidosi (Rice Pudding) \u003cbr\u003eCrème Caramel \u003cbr\u003eEssay: Beloved Corn\n\u003cp\u003e \u003c\/p\u003e\nChapter 12: Quench Your Thirst: Drinks \u003cbr\u003eZōbṑ (Red Sorrel Drink) \u003cbr\u003eGinger Simple Syrup \u003cbr\u003eLemongrass Drink \u003cbr\u003ePineapple Skin Drink \u003cbr\u003eTamarind Drink \u003cbr\u003eKunun Aya (Tiger Nut Drink) \u003cbr\u003eChapman \u003cbr\u003eShandy \u003cbr\u003eGuinness Cola \u003cbr\u003eAba Punch (Cocktail of Palm Wine and Stout) \u003cbr\u003eEssay: Guinea Corn, Millet, and Acha\n\u003cp\u003e \u003c\/p\u003e\nCuisine Basics \u003cbr\u003ePaste for Ẹ̀kọ Tutu and Àkàmụ̀ \u003cbr\u003eAta Dindin \u003cbr\u003eCoconut Milk \u003cbr\u003eCurry Stock \u003cbr\u003eFried Meat \u003cbr\u003eAlkaline Water \u003cbr\u003eTomato Stew Base \u003cbr\u003ePepper Stew Base\n\u003cp\u003e \u003c\/p\u003e\nFurther Reading \u003cbr\u003eResources \u003cbr\u003eAcknowledgments \u003cbr\u003eIndex \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"A deep, delicious dive into [Nigerian cooking].\"-- \u003ci\u003e\u003cb\u003eFrancis Lam, The Splendid Table\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"With more than 100 recipes spanning Nigeria's six culinary regions, plus insights into the country's food culture and history, [ \u003ci\u003eChop Chop\u003c\/i\u003e] is both a cookbook and culinary textbook -- crafted by a lifelong home cook tracing the roots and stories behind the dishes she makes.\"-- \u003ci\u003e\u003cb\u003eThe Toronto Star\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"A beautiful book, filled not only with recipes, history, and culture, but the most amazing photos.\" \u003cbr\u003e-- \u003ci\u003e\u003cb\u003eLinda Gassenheimer's Food, News, and Views\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"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.\" \u003cbr\u003e-- \u003ci\u003e\u003cb\u003eGurd Loyal, olive: the Food \u0026amp; Drink podcast\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\"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\"--\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"Sokoh poured nearly two decades of experience exploring Nigerian food into the vibrant pages of \u003ci\u003eChop Chop.\u003c\/i\u003e 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.\" \u003cbr\u003e-- \u003ci\u003e\u003cb\u003eYewande Komolafe, New York Times Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"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.\"-- \u003ci\u003e\u003cb\u003eLos Angeles Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"Groundbreaking.\" \u003cbr\u003e-- \u003ci\u003e\u003cb\u003eGlobe and Mail\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"A joy. . . . Sokoh explains textures, tastes and context clearly and also gives a helpful guide to possible substitutions where applicable.\"-- \u003ci\u003e\u003cb\u003eNigella Lawson's Cookbook Corner\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"[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.\" \u003cbr\u003e-- \u003ci\u003e\u003cb\u003eElle Canada\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\" \u003ci\u003eChop Chop\u003c\/i\u003e showcases elegantly Ozoz's love for her nation's cuisine and skillfully guides both newcomer and connoisseur into the riches of Nigerian food.\" \u003cbr\u003e-- \u003cb\u003eYemisi Aribisala, author of Longthroat Memoirs\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"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.\" \u003cbr\u003e-- \u003cb\u003eNaomi Duguid, author of The Miracle of Salt and Taste of Persia\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eA \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e 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. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\nIn \u003ci\u003eChop Chop\u003c\/i\u003e, 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:\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: \u003c\/b\u003eThink 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLEXICON OF NIGERIAN CUISINE: \u003c\/b\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: \u003c\/b\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSTUNNING PHOTOGRAPHY: \u003c\/b\u003e With gorgeous photos from Nigeria's landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, \u003ci\u003eChop Chop \u003c\/i\u003eis a cookbook to behold.\u003c\/li\u003e\n\u003c\/ul\u003e\nWritten through the lens of Ozoz's deep connection to the region, \u003ci\u003eChop Chop\u003c\/i\u003e will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate.\n\u003cp\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 03\/01\/2025 pg. 28 (EAN 9781648291890, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sokoh, Ozoz\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-03-18\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|African|Cooking|Methods|General|Cooking|Essays \u0026amp; Narratives\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Nigerian\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.0 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648291890\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648291890\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":52140182667545,"sku":"SP-9781648291890","price":49.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781648291890_spiral.png?v=1773954739","url":"https:\/\/westbindery.com\/products\/chop-chop-cooking-the-food-of-nigeria","provider":"West Bindery","version":"1.0","type":"link"}