"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 vernacular dedicated to eating-with more than 50 nationally recognized languages and 250 ethnicities, Nigeria's 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 sweet-tart hibiscus drinks. With ingredients that include nuts and seeds, greens, grains, and…mehr
"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 vernacular dedicated to eating-with more than 50 nationally recognized languages and 250 ethnicities, Nigeria's 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 sweet-tart 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 foodway's 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, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere"--Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Preface The Foodways of Nigeria The Language and Lexicon of Nigerian Cuisine The Nigerian Store Shop Like a Nigerian Cook Like a Nigerian
Chapter 1. A Party in Your Mouth: Small Chops and Snacks Puff Puff Mọsa (Plantain Fritters) Yam Balls Spring Rolls Samosas Stick Meat Meat Pies Yòyò (Fried Whitebait) Essay: Plantains and Possibility
Chapter 2. When You Wake Up Is Your Morning: Breakfast Àkàrà (Fried Bean Fritters) Mọ́ínmọ́ín Elewe (Steamed Bean Pudding) Soaked Garri Àkàmụ̀ (Fermented Corn Pudding) Ibyer (Whole-Grain Millet Porridge) Ẹ̀kọ Tutu (Cold-Set Corn Flour) Essay: Agege Bread Nigerian-Style Omelet Nigerian Pancakes Egg Sauce Corned Beef Sauce Māsā̀ (Sweet Fermented Rice Cakes) Essay: Beans and Remembrance
Chapter 3. Knee Chop: Salads Nigerian Salad Homemade Salad Cream Kwaɗòn Zōgale (Moringa Salad) Ƙulīƙulī Dressing Ka Nannaḍe (Steamed Toeshoot Bean Salad) Àbàchà Ǹcha (Shredded Cassava Salad with Palm Oil Dressing) Ọ̀kazị̄ Salad (Shredded Green Salad with Palm Oil Dressing) Yedem’blong (Leaf Wraps with Fish and Kola Nut) Ìmóyò Ẹlẹ̀ja (Fish Escabeche with Salsa) Essay: Fruits
Chapter 4. All Day, Every Day: Mains and Side Dishes Dòdò (Sweet Fried Ripe Plantain) Doya (Fried Yam) None (Boiled Plantain) Boiled Yam Bọlẹ (Roasted Plantain) Roasted Yam Yam Pottage (Yam Cooked in Sauce) Essay: Yams, Sweet Potatoes, and Celebration
Chapter 5. The Main, the Main: Rice and Beans White Rice Groundnut or Palm Oil Chop (White Rice, Groundnut Stew, and Lots of Sides) Classic Nigerian Jollof Rice Party Jollof Palm Oil Jollof Nigerian Fried Rice Boiled Beans Frejon (Creamy Beans in Coconut Milk) Stewed Beans Garau Garau (Rice and Beans ) Essay: Rice and Its History
Chapter 6. Assorted: Of Meat and More Fried Awara (Fried Tofu) Fried Fish Stewed Gizzards Gizdòdò Kā̀zān Rīdī (Sesame Chicken) Beef Sūya̱ (Nutty Spiced Beef Skewers) Dambun Nama (Beef Floss) Nkwobi (Cow Foot in a Creamy Palm Oil Sauce) Essay: Beloved, Unusual, Plant-Forward Proteins
Preface The Foodways of Nigeria The Language and Lexicon of Nigerian Cuisine The Nigerian Store Shop Like a Nigerian Cook Like a Nigerian
Chapter 1. A Party in Your Mouth: Small Chops and Snacks Puff Puff Mọsa (Plantain Fritters) Yam Balls Spring Rolls Samosas Stick Meat Meat Pies Yòyò (Fried Whitebait) Essay: Plantains and Possibility
Chapter 2. When You Wake Up Is Your Morning: Breakfast Àkàrà (Fried Bean Fritters) Mọ́ínmọ́ín Elewe (Steamed Bean Pudding) Soaked Garri Àkàmụ̀ (Fermented Corn Pudding) Ibyer (Whole-Grain Millet Porridge) Ẹ̀kọ Tutu (Cold-Set Corn Flour) Essay: Agege Bread Nigerian-Style Omelet Nigerian Pancakes Egg Sauce Corned Beef Sauce Māsā̀ (Sweet Fermented Rice Cakes) Essay: Beans and Remembrance
Chapter 3. Knee Chop: Salads Nigerian Salad Homemade Salad Cream Kwaɗòn Zōgale (Moringa Salad) Ƙulīƙulī Dressing Ka Nannaḍe (Steamed Toeshoot Bean Salad) Àbàchà Ǹcha (Shredded Cassava Salad with Palm Oil Dressing) Ọ̀kazị̄ Salad (Shredded Green Salad with Palm Oil Dressing) Yedem’blong (Leaf Wraps with Fish and Kola Nut) Ìmóyò Ẹlẹ̀ja (Fish Escabeche with Salsa) Essay: Fruits
Chapter 4. All Day, Every Day: Mains and Side Dishes Dòdò (Sweet Fried Ripe Plantain) Doya (Fried Yam) None (Boiled Plantain) Boiled Yam Bọlẹ (Roasted Plantain) Roasted Yam Yam Pottage (Yam Cooked in Sauce) Essay: Yams, Sweet Potatoes, and Celebration
Chapter 5. The Main, the Main: Rice and Beans White Rice Groundnut or Palm Oil Chop (White Rice, Groundnut Stew, and Lots of Sides) Classic Nigerian Jollof Rice Party Jollof Palm Oil Jollof Nigerian Fried Rice Boiled Beans Frejon (Creamy Beans in Coconut Milk) Stewed Beans Garau Garau (Rice and Beans ) Essay: Rice and Its History
Chapter 6. Assorted: Of Meat and More Fried Awara (Fried Tofu) Fried Fish Stewed Gizzards Gizdòdò Kā̀zān Rīdī (Sesame Chicken) Beef Sūya̱ (Nutty Spiced Beef Skewers) Dambun Nama (Beef Floss) Nkwobi (Cow Foot in a Creamy Palm Oil Sauce) Essay: Beloved, Unusual, Plant-Forward Proteins
