Chop Chop: Cooking the Food of Nigeria

Chop Chop: Cooking the Food of Nigeria by Ozoz Sokoh, Nigerian culinary anthropologist, food explorer, and creator of the acclaimed food platform Kitchen Butterfly, is a richly illustrated celebration of Nigerian cuisine, culinary heritage, and the extraordinary diversity of West African food traditions. Featuring 100 recipes from Nigeria's six geopolitical regions, the book introduces readers to the ingredients, techniques, and cultural histories that define one of Africa's most vibrant culinary landscapes. Drawing on her Nigerian upbringing and extensive culinary research, Sokoh combines traditional home cooking with engaging storytelling to illuminate the connections between food, identity, and community.

The collection showcases beloved Nigerian dishes, including Smoky Beef Suya Skewers, Egusi Soup with Greens, Pepper Soup, Jollof Rice, Puff Puff, and Hibiscus Drinks. Sokoh provides an accessible introduction to the essential ingredients of Nigerian cooking, exploring grains, legumes, nuts, seeds, leafy greens, roots, tubers, and aromatic spices. Recipes span hearty soups and stews, rice dishes, steamed puddings, fritters, salads, and traditional beverages. Throughout, detailed headnotes and cultural essays explore regional food traditions, historical influences, and the global connections of Nigerian cuisine, while striking photography captures the country's landscapes, markets, people, and food.

Winner of the James Beard Award for Emerging Voice in Books and a Nautilus Book Award, and named one of The New York Times' best cookbooks of 2025, Chop Chop is both a practical cooking resource and an important celebration of Nigerian culinary identity. It is especially appealing for West African food enthusiasts, Black foodways collectors, culinary-history readers, adventurous home cooks, and anyone interested in the rich traditions and global influence of Nigerian cuisine.