823: West African Cuisine with Eric Adjepong and Ozoz Sokoh
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.2 ⢠2.9K Ratings
đď¸ 21 March 2025
âąď¸ 54 minutes
đď¸ Recording | iTunes | RSS
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Summary
This week, weâre all about the diverse and delicious foods of Ghana and Nigeria. First, Food Network Star Eric Adjepong joins us from his childhood home to talk about the connection to food when eating with his hands, the community that happens around the Ghanain table, and his take on traditional dishes like his recipe for Roasted Banana Grits with Seasoned Shrimp. Eric is the chef and owner of Elmina in Washington DC and the author of Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past. Then, geologist turned food blogger Ozoz Sokoh takes us into the world of Nigerian cuisine. From iconic Nigerian breakfasts like sweet fermented rice cakes known as MÄsÄĚ, to corned beef sauce paired with West African Yams. We couldnât leave without getting a recipe for her Classic Nigerian Jollof Rice. Ozoz is the author of Chop Chop: Cooking the Food of Nigeria and the blogger behind Kitchen Butterfly.Â
Broadcast dates for this episode:
March 21, 2025 (originally aired)
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Transcript
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| 0:00.0 | Support for the split-table comes from HomeCooked Magazine, a brand-new, beautifully printed magazine celebrating home-cooking across America. |
| 0:07.7 | On our show, we're all about enhancing your time in the kitchen, and so is HomeCooked Magazine. |
| 0:13.0 | Each issue invites you inside the homes and hearts of cooks across the country as they share tried-and-true recipes they love most. |
| 0:20.1 | It's about food food but also travel, |
| 0:22.2 | tradition, and the people who make every recipe worth sharing. Think of it as a coast-to-coast |
| 0:27.2 | recipe exchange delivered to your door. The best part, it's 100% ad-free. Get $15 off your first |
| 0:33.8 | year with code Splendid 15. Subscribe today at homecooked magazine.com. |
| 0:39.8 | The Splendid Table is supported by Emirates. We know you love the thought of a vacation to Europe, |
| 0:44.7 | but this time, why not look a little farther? To Dubai. It's a city that everyone talks about, |
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| 1:11.1 | I'm Frances Lamb, and this is the splendid table from APM. |
| 1:23.1 | Stewed collard greens, Hopin' John Jambalaya, anything with Ogre. |
| 1:28.0 | These classic southern dishes, and countless more, can trace their histories directly to the |
| 1:33.4 | cuisines of West Africa. |
| 1:35.1 | They've become part of the backbone of American food, prepared by black and white and cooks |
| 1:39.8 | of all colors, really. |
| 1:41.3 | And yet, for most Americans, we're barely scratching the surface of what |
| 1:46.0 | we know about the food of West Africa, with its abundance of rice dishes, incredibly savory |
| 1:51.6 | stews, and deep flavors from dried and fermented seasonings. Today, we're talking to two |
... |
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