3 months ago
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Posted On: July 15th 2026, 02:20 pm
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I am so excited about this episode of Odejuma because I got to talk with the amazing @kitchenbutterfly about the way she digs into the history and stories behind Nigerian food, and about her James Beard winning cookbook, Chop Chop.
I could not let her go without asking about the growing online thread of folks trying to “elevate Nigerian food.” It is something I have my own feelings about, and it turns out she and I land in a similar place. There is a difference between exploring Nigerian food and assuming it needs lifting up to begin with. I will let her make the case in the episode.
It was such great conversation. Make sure to check it out everywhere you stream your podcasts and on YouTube. Link in my bio.
I could not let her go without asking about the growing online thread of folks trying to “elevate Nigerian food.” It is something I have my own feelings about, and it turns out she and I land in a similar place. There is a difference between exploring Nigerian food and assuming it needs lifting up to begin with. I will let her make the case in the episode.
It was such great conversation. Make sure to check it out everywhere you stream your podcasts and on YouTube. Link in my bio.
Comments (19)
3 months agosisiscarlett
I hate the idea that our food, ( all of US), is seen as needed to replicate French techniques, in order to be worthy.
3 months agoauntie_annettes_kitchen
"Exploration, Not Elevation." I love that "transfer" of words. I agree with her, bcos across the world, different cultures make flat breads, cakes etc from gari. So many possibilities. Interesting conversation.💯
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