Building on the International/Expat/ local cookbook theme, today we have the Ibadan “Chopping” Guide from Ibadan, Nigeria.
“All recipes, hints and substitutions were chosen primarily for use in Ibadan and areas where ingredients are limited.
The “Chopping” refers to Nigerian pidgin English.
Chop: 1. Food 2. Income 3. Bribe 4. Embezzle money
e.g Dat Oga chop belle-full bifor e retire.
Chop bottle: Eat glass. Part of pre fight preamble during which various threats and questions are asked to measure of toughness of the opponent
e.g. you dey chop bottle?
Chop bullet: Get shot.
Chop life: Enjoy life.
Chop money: Monthly or weekly house keeping allowance.
Chop mouth: Kissing.
Chop-remain: Leftovers of meal.
It is a colorful language with a sense of humor.
Here is one important recipe I extracted from this book and used often in Moscow. My son still reminisces about it.
- 1 bottle Sprite or 7-UP
- 2 cups brown sugar
- Boil until syrupy
If I had any maple flavoring, I would put in a teaspoon.
My favorite Nigerian dish does not appear in this cookbook but one of my mother’s friends did provide a recipe:
Ground Nut Stew
- Cover with water 1 ½ lbs. of chicken (in pieces with bone) or beef cut into chunks, bite sized, and cook until meat is done. Salt for cooking.
- In blender: 3 medium onions, equal volume tomatoes, and 2 or 3 little hot red peppers. Blend. Add to meat sauce. Cook 10 or 15 minutes.
- 3/4 to 1 cup roasted toasted peanuts liquidized in blender (separately) or readymade peanut butter (less messy)
- Add peanut mixture to meat & vegetable sauce and stir out the lumps. Simmer for 15 min. or so and taste.
- Add salt, pepper to taste
- At this point if you haven’t added hot peppers fresh, canned dried red hot ground peppers to taste.
- Serve with rice. Serves about 6.