Chop chop : cooking the food of Nigeria / Ozoz Sokoh ; photography by James Ransom.

Format:

Book

Author/Creator:

Sokoh, Ozoz, author.

Contributor:

Ransom, James (Photographer), photographer.

Language:

English

Subjects (All):

Cooking, Nigerian.

Genre:

cookbooks.

Cookbooks.

Physical Description:

351 pages : color illustrations, color maps ; 28 cm

Place of Publication:

New York, NY : Artisan, an imprint of Workman Publishing Co., Inc., [2025]

Summary:

"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"-- Provided by publisher.

This cookbook presents a comprehensive exploration of Nigerian cuisine, highlighting its cultural and regional diversity. Chop Chop by Ozoz Sokoh, a culinary anthropologist and Nigerian native, features traditional recipes from across the country, drawing on ingredients such as grains, roots, tubers, nuts, seeds, greens, and affordable proteins. The book includes a variety of dishes, from soups and stews to rice meals and fried snacks, reflecting Nigeria's rich culinary heritage. With contextual headnotes, ingredient profiles, cultural insights, and photographs, this collection offers both historical background and practical guidance for preparing Nigerian food at home.

Contents:

Preface

The foodways of Nigeria

The regions of Nigeria

The language and lexicon of Nigerian cuisine

The Nigerian store

Shop like a Nigerian

Cook like a Nigerian

A party in your mouth: small chops

When you wake up is your morning: breakfast

Knee chop: salads

All day, every day: mains and side dishes

The main, the main: rice and beans

Assorted: of meat and more

All-time favorites: stews and sauces

More than just fufu: chews and swallows

Lunch and dinner of champions (sometimes breakfast, too): soups

Things to keep the mouth moving: snacks

Sweet mouth: candies and desserts

Quench your thirst: drinks

Cuisine basics

Further reading

Stockists.

Notes:

Includes bibliographical references and index.

ISBN:

9781648291890

1648291899

OCLC:

1443717635

Publisher Number:

90101642323