The range of Nigerian gastronomy is wide, from mainstays such as mọsa (plantain fritters), steamed bean pudding (mọ́ínmọ́ín elewe), and jollof rice to delicacies found in other cultures such as puff puff, which echoes fried dough dishes across the world.
Ozoz Sokoh grew up in Warri, on the southern coast of Nigeria, and began documenting her food journey to preserve family recipes and history for her children, including the cultural context for each recipe, connecting with home cooks throughout Nigeria. The result is Chop Chop: Cooking the Food of Nigeria, a comprehensive celebration of classic and traditional Nigerian cuisine. Sokoh shows us how we can cook, eat, and celebrate Nigerian food as we learn its history and heritage, its connection with other West African cuisines and the edible traces and trails it has left in the diaspora, from Brazil to the American South.
Ozoz Sokoh is a Nigerian food writer, and professor of food and tourism studies at Centennial College, Toronto [per their website]. Since 2009, her blog KitchenButterfly has documented her explorations of connectedness through food, food sovereignty, cultural identity and the reclamation of Nigerian cuisine. She has spoken at TEDx and conferences of the Culinary Institute of America, and her work has appeared in Brittle Paper, Smithsonian, Gastro Obscura, CNN’s African Voices and Anthony Bourdain: Parts Unknown.
6:30: Sign in to Zoom
6:40 Presentation followed by general Q & A
The program is free to members, although advance registration is required.
Nonmembers and guests are invited for $10.
Reminders and a Zoom link will come from Eventbrite, once you register.