CHOP CHOP: An Evening of Conversation with Ozoz Sokoh and Brinda Penmetsa
Join us for an evening of conversation about Ozoz Sokoh's Nigerian Cookbook, CHOP CHOP!
Join us for an evening of conversation about Nigerian food and culture with CHOP CHOP author Ozoz Sokoh and Bold Fork Books' Brinda Penmetsa.
ABOUT THE COOKBOOK
A NEW YORK TIMES BEST COOKBOOK OF 2025
This introduction to classic Nigerian home cooking features 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh.
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.
In Chop Chop, author, culinary anthropologist, and Nigerian native Ozoz Sokoh 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.
Written through the lens of Ozoz's deep connection to the region, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate.
ABOUT THE AUTHOR
Ozoz Sokoh is a Nigerian food writer and educator. A geologist by training, she began documenting her food journey on her blog Kitchen Butterfly in 2009. Central to her work is connectedness through food, food sovereignty, cultural identity, reclamation of food systems, and the joy of eating. Her research and documentation explore the roots of Nigerian and West African cuisine, the impact of West African intellectual contributions to global development from the American South, through the Caribbean to Europe, Central and South Americas, and the connection to the Afro-diaspora.
Sokoh has spoken at TEDx and at conferences hosted by the Culinary Institute of America. Her work has been featured in Smithsonian Magazine, Gastro Obscura, CNN African Voices, Anthony Bourdain's Parts Unknown, among others.She is a professor of Food and Tourism Studies at Centennial College, Ontario-Canada, where she teaches a variety of courses including Exploration of Foodways. She makes her home with her three teenage children in Mississauga, part of the Treaty Lands and Territory of the Mississaugas of the Credit First Nation. Find her online @KitchenButterfly.
ABOUT THE MODERATOR
Brinda Penmetsa is the Director of Events and Marketing at Bold Fork Books, Washington D.C.'s only culinary bookstore. Originally from Houston, Texas, Brinda enjoys traveling, cooking, reading, and building community in Washington D.C.
She is passionate about food waste reduciton and is currently reading On Booze by F. Scott Fitzgerald.
Join us for an evening of conversation about Ozoz Sokoh's Nigerian Cookbook, CHOP CHOP!
Join us for an evening of conversation about Nigerian food and culture with CHOP CHOP author Ozoz Sokoh and Bold Fork Books' Brinda Penmetsa.
ABOUT THE COOKBOOK
A NEW YORK TIMES BEST COOKBOOK OF 2025
This introduction to classic Nigerian home cooking features 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh.
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.
In Chop Chop, author, culinary anthropologist, and Nigerian native Ozoz Sokoh 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.
Written through the lens of Ozoz's deep connection to the region, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate.
ABOUT THE AUTHOR
Ozoz Sokoh is a Nigerian food writer and educator. A geologist by training, she began documenting her food journey on her blog Kitchen Butterfly in 2009. Central to her work is connectedness through food, food sovereignty, cultural identity, reclamation of food systems, and the joy of eating. Her research and documentation explore the roots of Nigerian and West African cuisine, the impact of West African intellectual contributions to global development from the American South, through the Caribbean to Europe, Central and South Americas, and the connection to the Afro-diaspora.
Sokoh has spoken at TEDx and at conferences hosted by the Culinary Institute of America. Her work has been featured in Smithsonian Magazine, Gastro Obscura, CNN African Voices, Anthony Bourdain's Parts Unknown, among others.She is a professor of Food and Tourism Studies at Centennial College, Ontario-Canada, where she teaches a variety of courses including Exploration of Foodways. She makes her home with her three teenage children in Mississauga, part of the Treaty Lands and Territory of the Mississaugas of the Credit First Nation. Find her online @KitchenButterfly.
ABOUT THE MODERATOR
Brinda Penmetsa is the Director of Events and Marketing at Bold Fork Books, Washington D.C.'s only culinary bookstore. Originally from Houston, Texas, Brinda enjoys traveling, cooking, reading, and building community in Washington D.C.
She is passionate about food waste reduciton and is currently reading On Booze by F. Scott Fitzgerald.
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3064 Mount Pleasant Street Northwest
Washington, DC 20009
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