Chop Chop

An introduction to classic Nigerian home cooking featuring 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh.

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.

• A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think 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.
• LEXICON OF NIGERIAN CUISINE: 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.
• ILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: 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.
• STUNNING PHOTOGRAPHY: With gorgeous photos from Nigeria’s landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, Chop Chop is a cookbook to behold.

• “From classics like pepper soup, jollof rice, and sūya̱ to less well-known dishes such as yòyò (fried whitebait) and spices like aridan, Chop Chop gives 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.”
   
  Jessica B. Harris, PhD, culinary historian, professor, lecturer, and author of High on the Hog
• “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.”
   
  —Naomi Duguid, author of The Miracle of Salt and Taste of Persia
• “Chop Chop showcases elegantly Ozoz’s love for her nation’s cuisine and skillfully guides both newcomer and connoisseur into the riches of Nigerian food.”
   
  —Yemisi Aribisala, author of Longthroat Memoirs