Chop Chop - Cooking the Food of Nigeria by Ozoz Sokoh

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Clarified mân shānū (page 18)

from Chop Chop - Cooking the Food of Nigeria Chop Chop - Cooking the Food of Nigeria by Ozoz Sokoh
Categories: How to...; Cooking ahead; Nigerian (Nigeria)

Ingredients: red onion; dried ginger; whole cloves; raw mân shānū

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ISBN 10 0525612548
ISBN 13 9780525612544
Published Mar 18 2025
Format Hardcover
Page Count 352
Language English
Countries Canada
Publisher Appetite by Random House

Publishers Text

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, ChopChop will bring Nigeria's food-loving spirit to home kitchens everywhere.