Keynote Speech: Reclaiming and Reimagining Food History

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 heritage…Sokoh’s presentation takes place June 19 at 10 am PST, 12 noon CT, 1pm EST and is free and open to everyone to attend. The symposium was funded and supported by Vancouver Island university, University of Massachusetts Boston, Social Sciences & Humanities Research Council, University of Minnesota,...

A Plantain Primer: Get to Know ’em – Colour, Ripeness & More

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 are cooked, they aren’t for dessert. In Nigeria, Plantains are used in similar ways across all the stages of ripeness. You’ll find them boiled, on their own or in combination with spices and vegetables in pepper soup and pottages – like porridges but of roots,...

On Tomato Skin Powder

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 different forms from Nigerian stew to sugo and sauces. In many of them, I blend the tomatoes whole. For sugo, I boil the tomatoes whole and this makes the skins tougher and bitty, sharp which doesn’t work here where you want a smooth creamy textured...

Our Second Meal: Pasta & Basil Buttered Tomatoes

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 Dr Oetker’s pizza, which the children remember from their Dutch days. We don’t find cherry tomatoes, so grape tomatoes will do for they’re small enough still. We grab a pot of basil because I can’t find the fresh packs – I don’t know that they...

On New Beginnings & Old Favourites: Pepper soup spice

I wrote this a year ago in January 2020 days after we moved. I wanted to be intentional about documenting the journey, and observing myself – the things that I did for comfort and what helped. Pepper soup helped. A lot! Even before we arrive, I know I’ll have pepper soup in the first few days. I plan for the winter we will surely meet. The children don’t want pepper soup, don’t long for it, don’t see it as the touchstone of home, of healing and comfort but I do. * I look out the window from the 35th floor...

On Canada, Maple Syrup and Cabane à Sucre

It’s exactly one year since Canada became home. When we moved in January of 2020, we had no idea what the year would hold save for new schools, work, seasons and more. Twelve months later, I look back with amazement, wonder, and yes uncertainty. On the 23rd of January, 2012, I wrote about my 2nd daughter’s love for maple syrup and shared an excellent recipe – if I say so myself for Pumpkin Maple Oat Rolls – little did I know that 8 years to the day, we would be enjoying some ourselves. And a preview – that love for...

How to eat (in) Paris

Or how I ate in Paris. This post is about a trip to Paris in 2009, travelling for the joy of it, not dictated by work, not a family trip, just my ‘friend’ and I. ***** I dream of food in Paris – soft, flaky croissants with shells that rain confetti on your clothes, flaking soft, crunch with every bite. I dream of both the brown crunch (does crunch have colour, does colour make a difference to crunch?) and the chewy creamy, buttery core that I like especially when it’s laced with almond paste. Laced, stuffed, full. Not till bursting,...

Book Review: Thinking & Eating

Thinking & Eating – Recipes to Nourish & Inspire by the The School of Life is right up my alley. Why? It explores food as part of life, as more than eating. and why I admire their work a lot. Side note – I love Alain de Botton’s writing and this piece on crushes has to be one of my favorite reads the world over. Anyhow, back to food. I got sent a free copy. This review is based on my thoughts and opinions. It’s a sizeable book in thickness, you might be tempted to call it a tome. At...

Apple Fever: 30 Things to do with Apples

I grew up saying A for Apple and now I’m older, all I do is say A for Agbalumo but still, apples rock. For many years of my life, I ate apples and drank apple juice and cider and did no more. I threw away apple skins and still ate my apples till my eyes opened to the many glorious wonders the apple holds – as simple as apple pie, no? Eat the apple 2. Make a fruit bowl 3. And Swiss Bircher with some grated apple – excuse the wedges on top 🙂 4. Make apple pie, said everyone...