Cooking the Food of Nigeria

28 April 2025. British Library,

London. Acclaimed food newsletter Vittles presented a panel of cookery writers and chefs to debate the enduring appeal of the cookery book.

Ozoz Sokoh is a Nigerian food writer, explorer, and educator whose work celebrates the abundance of Nigerian cuisine and its global connections. A former exploration geologist, her debut cookbook, Chop Chop: Cooking the food of Nigeria is available in the UK since April 2025. 

Her research and documentation focuses on reclaiming and reimagining foodways, tracing the roots of Nigerian and West African cuisine. 

Ozoz also celebrates the joy of eating across the Black Atlantic in her online resource, Feast Afrique. It contains an open-source digital library with resources from the 1800s to date, and more about the intellectual contributions of West Africa to global food culture. 

She is a professor of Food and Tourism Studies at Centennial College, Ontario, and lives with her three teenage children in Mississauga, part of the Treaty Lands and Territory of the Mississaugas of the Credit First Nation.

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 vocabulary dedicated to eating—with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways’ incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook.

Chop Chop celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring:

A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think smoky spicy 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 learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites 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 give 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.

Mon Afrique: Produits phares, savoir-faire, recettes 

Hardcover – Illustrated, 22 Nov. 2024, 192 pages

by Anto Cocagne (Auteur), Aline Princet (Photographies), Véronique Tanneur (Créateur)

Mon Afrique: Produits phares, savoir-faire, recettes is a culinary book published in November 2024 by Franco-Gabonese chef Anto Cocagne, in collaboration with photographer Aline Princet. Spanning 197 pages and released by Mango Editions, the book offers a deep dive into the richness of African cuisines. It highlights key ingredients, traditional culinary techniques, and authentic recipes, all presented alongside vivid photography and storytelling. The book serves as both a visual and gastronomic journey through various African cultures and their food heritage.

More than just a recipe collection, Mon Afrique is designed as a cultural encounter and culinary voyage. Chef Anto shares the know-how and practical gestures that define African cooking, offering step-by-step guidance for readers to master dishes rarely seen in mainstream cookbooks. The work stands out for its commitment to celebrating Africa’s culinary diversity while preserving traditional methods, making it a valuable resource for anyone seeking to understand and experience the depth of African gastronomy.