How to Make Jollof Beans
By Ozoz Sokoh Or jollof beans as we would call it in Nigeria. Beans cooked in a tomato sauce. Except my sauce is more onions and peppers than tomatoes. But it still ends up with the Jollof ‘hue’, a cross between deep orange and red. Today, I share my beloved recipe for ‘stewed’ beans: Brown beans pre-cooked, then […]
The New Nigerian Kitchen: Egusi Devilled Eggs
By Ozoz Sokoh These are a few of my favourite things: Wings and Inspirational recipes. Like the one I share today. Egusi Devilled Eggs. Wings, The print in-flight Magazine published quarterly by Arik Air Nigeria. One good thing they do for the country and Africa in general. I collect them. I have family collect them for me. […]
Cook Naija: Plantain Salad Imoyo
By Ozoz Sokoh National pride. Patriotism. What you might call it. There was a certain feeling of absolute ownership and total knowledge I had about my country, Nigeria – its people, its culture, its habitat…and especially its food. Surprise, surprise..for it turns out ladies and gentlemen, that my knowledge ofNaija, while authentic is not as […]
Cook Naija: Gizzards and Dodo
Nose to tail isn’t a passing fad in Nigeria, or a new culinary trend – it has and always will be a part of our food culture, of our heritage. It isn’t the offspring of one parent – poverty, but it was born of necessity, of sustainability, of wasting not and thus wanting not. It […]