Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child’s “Mastering the Art of French Cooking” and Madhur Jaffrey’s “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.
We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.
Born and raised in Warri in the south-west of Nigeria, Ozoz is a professor of food tourism and food media at Centennial College in Toronto and makes her home in Mississauga. In 2009, she began journaling about food on her blog, Kitchen Butterfly.
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The next CulinaryArts@SPAC event, “Potluck Desserts: Joyful Recipes to Share with Pride,” will take place on December 4. Justin Burke will be in conversation with me and some of the best bakers in the region will make recipes from “Potluck Desserts” to share with attendees.