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Chop Chop: Cooking the Food of Nigeria
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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.In Nigeria, the word chop is all about food and feasting and chop chop a nickname given to someone who loves to eat. And its no surprise Nigeria has an entire vernacular dedicated to eatingwith more than 50 nationally recognized languages and 250 ethnicities, Nigerias 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 sweettart 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 foodways 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 Nigerias foodloving spirit to home kitchens everywhere.
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