My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
First published in 2019. Intro photo changed in 2023 to update the name of Amolili (Nigerian Date Syrup) to Amoriri (Nigerian Black Plum Syrup) It’s difficult to think of cassava as a recent import to Nigeria because much of its classic cuisine is based on the tuber in different forms. From snacks of boiled cassava […]
My favorite easy fruitcake recipe that doesn’t require long soaks of fruit but delivers excellent flavor. Must make!!
March 2023 I wrote this post in 2020, fresh to Canada, in an Air BnB. I knew I’d forget what the early days felt like so I kept a journal – about thoughts, feelings and importantly, eats! This is an attempt to write for myself :). So I went into my drafts of 500 odd […]
It’s raining, its sunny, it’s freezing, it’s snowing, it’s citrus season, baby! Talk about my favourite season because it’s also agbalumo season, and though I’m far from home, away from the source of that joy, I can bask in the joy here – of juice oranges and ugli, sanguinello and kumquats, tangerines, tangelos, mandarins and […]
Hi friends, Its been ages. Life and work have been full, and fulfilling. I’ve been cooking, reading, sleeping, no developing as many recipes as I used to but yeah, such is life. I’m excited to share some info about a series of events in New York this October. In partnership with the Museum of Food […]
A few weeks ago, I gave my first ever keynote speech at the Vancouver Island University’s Food and Sovereignty symposium on Reclaiming and Reimagining Food History. Here’s an excerpt from the announcement: “Keynote speaker Ozoz Sokoh will highlight how food is more than nourishment for the body but also an important aspect of people’s history and […]
Plantain is a starchy ‘fruit’ that’s used throughout its various stages of ripeness. Through its colour gradients, from green to black, the sweetness and texture change. It’s important to say that in Nigerian cooking, most traditional applications and preparation of plantain are savory from appetizer to mains and sides so even when sweet ripe plantains […]
Last year, skin powders and purees occupied my thoughts. Tomatoes, peaches, plum and lemons are firm favourites. Here are my notes for tomato skin powder What is it? Dried tomato skins, ground and used as seasoning. I combine mine with salt, pepper and other spices Why do you skin the tomatoes? I use tomatoes in […]
I wrote this post in 2020, fresh to Canada. I knew I’d forget what the early days felt like so I kept a journal – about thoughts, feelings and importantly, eats! January 2020 Our first shopping trip is dominated by pasta and tomatoes, bread and butter and pasta. Three kinds – linguine, farfalle, fusilli. And […]
Hi. My name is Ozoz. I’m a Nigerian food explorer who’s on a quest – to find and share the sweet, sweet nectar that’s food