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Chop Chop

Cooking the Food of Nigeria
By Ozoz Sokoh
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Brief Description
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" is a nickname given to someone who loves... Read More
Format: Hardback
$7800

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An introduction to beloved and trending Nigerian cooking for home chefs, food lovers, and Nigerians, who are the largest African immigrant group in the United States.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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" is a nickname given to someone who loves to eat. It is no surprise Nigeria has an entire vocabulary dedicated to eatingβ€”with more than 50 nationally recognised languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people. This book reflects the foodways' incredibly flavourful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook.

In Chop Chop, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavours, and textures that make it not only beloved but also delicious and easy for the home cook. Featuring:

A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think smoky spiced 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 discover the ingredients integral to Nigerian cuisine, such as nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favourites 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 provide 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.

Written through the lens of Ozoz's deep connection to the region, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere, allowing you to travel by plate.

Book Details

INFORMATION

ISBN: 9781648291890

Publisher: Workman Publishing

Format: Hardback

Date Published: 10 April 2025

Country: United States

Imprint: Artisan Books

Illustration: 125 photographs

Audience: General / adult

DIMENSIONS

Spine width: 26.0mm

Width: 194.0mm

Height: 268.0mm

Weight: 1380g

Pages: 352

Collections

Cook Books & Recipes Cooking & Food Non-Fiction Ozoz Sokoh

About the Author

Ozoz Sokoh 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.

Sokoh has spoken at TEDx and at conferences hosted by the Culinary Institute of America. Her work has been featured in Smithsonian Magazine, Gastro Obscura, CNN African Voices, Anthony Bourdain's Parts Unknown, among others.

She 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.

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