Podcasts about Jollof rice

I'm delighted today to be joined by Dr. Joseph Skelton, professor of Pediatrics, founder and director of Brenner Fit, a program at Wake Forest University School of Medicine. FIT stands for Families in Training, which is a family-based pediatric obesity program. He's the author of a new book on children and their weight, a topic we discussed in a separate podcast. But in this podcast, we're talking about something he teaches at Wake Forest, a course in culinary medicine. This is a fascinating, pioneering area of focus, so let's dig in. Interview Transcript There's a lot of language about medicine and nutrition now, so people talk about food as medicine. There's a move afoot to get more training and nutrition and medical education, and here you are doing culinary medicine. Tell me how all these things differ from one another. Our interest in this here at Wake Forest School Medicine started a little organically with our program. A lot of what we do is focus on family meals. There are decades of research showing the benefits of family meals, not only for the nutrition and obesity risk, but the quality of nutrition, time spent together, parent child communication. Kids are less likely to get pregnant or do drugs and alcohol. All these things from just spending that time together over the meal. And I inherited a small teaching kitchen that was at a local organization that someone before me had gotten funding for. And we, sort of, took it over and used this opportunity to teach families how to cook. And a lot of families know how to cook but trying foods in different ways and to get kids involved and things like that. Then a couple years after that, the local YMCA approached us. They had some space and wanted to do this as a partnership. So I became a fundraising machine for a year or two and took a lot of dinners to raise the funds. And we built this gorgeous teaching kitchen, and we were mainly doing it in the efforts of sort childhood obesity treatment or prevention, getting families, teaching them new recipes, which then kind of extended to that whole key thing of getting families just to be comfortable in the kitchen and spending that time together. And we just started seeing these amazing things. We always say we've converted more kids to Brussels sprouts than I think any other effort of just getting them cooking it a different way. You and I were both probably raised with steamed Brussels sprouts, which I think is an abomination. If you really want to highlight the sulfur smell of a food, then you're going to steam it. And so, we really started to do that. And then students started volunteering. Actually, it was a student, Josh Patman, he's an emergency medicine physician now at East Carolina University, and he was a cook in a professional kitchen college. And he said, hey, could I help volunteer with that? And then more student medical students wanted to do it. And then we all found that you, much like I did, I'm a self-taught cook myself, and the more time you spend in that, the more you learn, the more comfortable you are. And the more you start to know, you know, I can teach med students nutrition all day, but that doesn't teach them how to get nutrition on their patients' plates, into their mouth. And so it really grew from there. And then I, kind of, stumbled upon what other people were doing. It started in New York, but the biggest program started was really Tulane School of Medicine that had it as a very focused way about teaching nutrition through cooking. Not just on a blackboard through PowerPoint slides and stuff like that of like hey, let's teach it in a different way. And the old-fashioned analogy, and actually the medical educators hate this, it used to be see one, do one, teach one. That was sort of the old surgical thing. And so, it's really you got to see how to make a recipe and you got to do it yourself. And what we found that when students start then teaching each other, or teaching patients or teaching community members, it really drives home and gives them a much deeper understanding of what nutrition in the real world is. Let's talk about the need for this. If we go back in time and we think about your parents or my parents, you know, the likelihood is that meals were being prepared from the real foods rather than from a package, let's say, or in a micro. How are things different now for the modern parent that has kept people distanced from their food and where it comes from, and that's led families to be distant because they're not having meals together as much? What does that look like now? Yeah, pulling from our own history, you know, Home Ec is not really a thing anymore. We did this study in our own med students. You know, most of their cooking, nutrition, the nutrition education they're getting tends to be the popular media. They're learning it from social media. Very few students have a degree in nutrition or took a nutrition class. And as much as we have to cram into medical student's education, there's not much room for it. They mainly learn to cook from their families. And what we know is families are cooking less and less for multiple reasons. They're much busier. Especially parents, actually parents of kids of all ages with that. And again, the marketing of food, you know, it's much easier to get ready made meals. And I'm not badmouthing those, you know. We're in talks right now of actually writing a cookbook for families, and one of the things that we promise is we're going to have a chapter on assembled meals. You know, having a pre-made salad with a rotisserie chicken, that's still going to be a better thing to do if you bring that home, sit at a table or at a bar or around a coffee table and eat that meal together. It's still going to be better for your family in multiple ways on multiple levels than eating out. And what I see, it really with families right now when it comes to actually raising "healthy eaters" or raising good eaters is when we... and again, I love a good restaurant, I'm not trying to badmouth that... but when you're going out to eat a lot of kids have endless choices and there's two issues. One is a paradox of choice. Whatever they get, they're always going to think that other thing might have been better. And it doesn't allow them to spread their palate and try different foods and get exposed to different things. And we always laugh... whenever in this field we want to play a drinking game where every time you say complex or complexity, you take a drink because, but it is such a complex issue with parents. You know, with kids and getting meals on the table. And hopefully finding some time, whether it's a breakfast or it's a dinner, but finding that time to come together around a meal. You mentioned the paradox of choice. I was reminded at one point I downloaded this cute app called You Choose or something like that. And it would help you make a decision if you were undecided. It would flip a coin, it would roll a dice. It would do, yes, no, it would do rock, paper, scissors, it would do all these things. And I was at a restaurant once. I couldn't decide between two entrees, so I used it. I did rock, paper, scissors, or something, and I then it said, okay you should choose X. So I ordered X and the second I ordered it, I immediately thought I should have ordered Y. Alright, so tell us about culinary medicine. What does this course look like that you teach? Yeah, the best way to think about it is applied nutrition. Because again, you can understand a ton about nutrition, but if that doesn't change into you getting the foods that you want in front of you, to me it's almost theoretical or scientific. It's applied nutrition. It's this idea of teaching some very basic cooking skills, and then including within that very core elements of nutrition. And for us, we tend to do it by the balanced plate. We think that works really well for families. But having it be very real world. You know, so again, we have recipes... in two weeks, I'm doing one... we're doing a rotisserie chicken and you're breaking it apart and making a chicken salad out of it. We were always teaching using microwavable rice and a couple of the students cornered me and said, this is very offensive to my culture. You need to teach people how to make real rice. But what it looks like for us is about a quarter, almost a third of med students will rotate through these classes. So, it's voluntary. Next year we're actually hopefully going to surpass half of the first-year med school class. That's unbelievable. That's very impressive. Well, especially up until last year I was doing this in my free time and paying for it with fundraising money. But yeah, Wake Forest is really behind this now. But about a quarter to a third of med students. They do five classes. And it's set up and again, that sort of theme of that family meal. They come in and we get stuff cooking. We get stuff in the oven; we get stuff on the stove top. We usually take some time out for a very short lecture. Again, tends to be very practical stuff. We include a lot about social determinants of health and food insecurity. Given what I do, we talk about picky eating. Very little do we go into details about Mediterranean diet and Dash diet and some of the really core things with that. We really just try to keep it about getting that balanced plate of a protein, a starch and a fruit or vegetable on the plate in front of you. They come back and usually finish what they're cooking, and then they sit down to eat together. And unlike when I was in med school and you were in grad school, or when you were teaching, a lot of students don't go to class anymore. A lot of students, they record the lectures so they can listen to them at one and a quarter speed and study in the best way for them. I love getting to know my students on a different level of sitting down. And that's what my really own exposure to medical student education anymore is really through this, which to me is just the ultimate. Being able to sit down, teach them some interesting things, eat a meal with them. Given my chemistry background, I love getting into the science of a lot of the stuff. And I think for them being, you know, sort of STEM kids, it makes a lot more sense. One of my favorite things is the science of grilling, you know, the science of garlic, you know, things like that. And it helps them sort of understand and helps them remember that, and also peppering it with the stories. It just tends to stick that much more when they know the science, they know the story, they know the culture behind it. So, it's five classes. It's all set up that way, that there's a short lecture. They're preparing everything they can and they're eating it. Again, we include some very easy stuff. One of the classes we do microwaveable vegetables because that's what a lot of what their patients are doing. The bagged vegetable medleys. And one, the important thing that we teach them is most of these don't have any seasoning. So yeah, you can microwave them, but you have got to teach your patients throw a bit of olive oil on there, throw a pad of butter, do some salt and pepper, add some other spices to it. And they go nuts with one group will do some more Indian spices. One group will do more sort of traditional, one to do more Asian flavorings to it in our teaching kitchen. It's really teaching very practical things like that. The fun part of that, that's really spun onto the other things that I'll tell you about, is about half of those students that do that- we have about 18 per semester- and about half those students end up volunteering with us. They come to the classes that we have that are community focused. Now some of the students are going through lead teacher training. They get Serve Safe Certified. It's awesome for me and my staff because it saves us a lot of time and overtime that they come in, they let themselves in the kitchen, they set up, they run the class, they clean up, and they can't get enough of it. They absolutely love it. Now you do some celebration of different food cultures in your class. Tell, tell us about that. Including, as I understand, some of the food culture that you grew up with. Yeah. Yeah. That, that's about, that was a big understatement right there. We just love that and that's a great thing. Wake Forest, being a private medical school, kids are from all over the country, from all different backgrounds. And so, we absolutely sort of herald that. One of the things I love doing is class three is a plant-based proteins class. The first class is a general cooking class. The second class has a focus on animal proteins, and again, we're always also cooking vegetables and fruits and starches. The third class is plant-based proteins, and I do that as Southern cooking. And I just love that sort of theme with that. So, we do pinto beans, you know, And the slow cooker. We tell them how to use instant pots, pressure cookers. We do black eyed peas. A lot of these kids don't know that you're supposed to eat that on New Year's Day. I do a vegetarian collard green recipe, taught to me by a local chef. And I think this is probably my number one post that I do in social media is cornbread night. And teaching them how to make cast iron skillet cornbread, which is the only way to do cornbread in my book. And letting them know, sort of, the background of a lot of the stuff. My wife is from South Carolina, so I teach them great thing about cornbread if you're a poor student, is you have a slice with your beans and your collard greens, and then for dessert you put honey on. Which is what I picked up in South Carolina. So, you know, really celebrating that stuff. We have a whole Spanish speaking program, and we have an article written, we just haven't found the right journal for it. It says, leave my tortilla out of this. Instead of, you know, saying, oh, you have to eat less tortillas, celebrate it. Why is that such an important part of not even that culture, but this family's food history and stuff like that. Because food is personal, it's cultural, its family, and it's to be celebrated. We do a fourth-year elective, it's the last full elective of their fourth-year class and a very lucky 20 students get to do that class. And we always have one called Family Night where they bring a dish that's important to them and their family. And it could be like me, it was the roasted chicken that one of my classmates in med school cooked. And I just thought that was so exotic. You know, I never had a whole roasted chicken before. You know, we had a student that had spent the first part of her life in Australia, so she did pavlova and told the history about where the pavlova came from. Now that's considered sort of the national dessert of Australia. And I always remember this one student, he was going to emergency medicine, very quiet kid. And he's over there cooking these porridges. That's the only way I could describe it is just these porridges. We said, what are you doing? And he told the most amazing story. I almost tear up when I talk about it. His grandfather fled Saddam Hussein. He was Iraqi Christian and fled Saddam Hussein and his grandfather lived with them. And this was their afterschool snack. Was this Iraqi dish that his grandfather would make. And there was a sweet one and there was a savory one. And so just stuff like that is... it's fantastic. I just, I can't get enough of that. And they remember that. And so, as students leave us, and I just came from Match Day where they found out where they're spending the next three to seven years of their life. And I always say wherever you're going, learn something about that culture and that food. If you're moving to Cincinnati, you have got to learn about Cincinnati Chili and getta. take something from that. I did all my training in Wisconsin and the Wisconsin supper clubs and how you can tell what a fresh cheese curd is, and it's just... food is fantastic. And we can take that with us wherever we go. And it can give you a way to know your patients even better. And when I hear of a family that they're from West Africa, ah, you like Jollof Rice. And their face lights up and like, oh yeah, where'd you have Jollof rice? So, it's a great way to get to know more about people. So, there's way more to it than cooking technique. I mean, there's, you know, you roast a chicken that this temperature for that long, or here's how long you microwave. It's really a lot more than that, isn't it? It's just like medicine. It's science and an art. And you know that one of my most popular lectures I give does not have to do with obesity but has to do with barbecue and all the different styles of barbecue. And what is just amazing, despite what we know about the science of taking spareribs, which are an incredibly tough cut of meat, and you have to cook them low and slow to get that temperature up. I think it's 189 degrees or higher where you start to get the collagen that breaks down and they turn tender. So yeah, spareribs to be good tender and edible, you're talking four to six hours. But then you go to Tuscaloosa, Alabama and you go to Dreamland Barbecue. They do spareribs over live coals for an hour and a half. I sat there talking to the person doing it. I'm like, you must bake them ahead of time. Do you soak them? And he's just like, nope. And so again, I know the science of that. So how do these jokers do that for an hour and a half, and it turns out in what my opinion are the greatest bear ribs in the world. Oh really? Oh, I'll have to try. I'll have to try that place out. Yeah, there's several. Birmingham has two there. There's several in Southeast and they cook them for an hour and a half. Over live coals. Violating every scientific principle of low and slow. Don't get it. It's fascinating. That sounds really good. Yeah. Well, Joey, thanks very much. One final question. Do you see this... is this a movement in medicine now or more and more people doing this? Yeah, you know, it was really big for a while. Tulane had so much. You know, they were sharing their curriculum and they were doing some good research. And that's where a lot of what you see now as the food is medicine food is medicine or as medicine where hey, we need to find ways to get medically tailored meals in the patient's hands. There's really good evidence of that with diabetes and stuff like that. I think what you're seeing now is, I think especially with some of our efforts in the government right now, is sort of demanding more nutrition education in medical school. And I'm going to double down on culinary medicine because you know what? My students, myself, I don't need to know more about the biochemistry of carbohydrates. I need to know the biochemistry of cooking and how to do that quickly and safely to teach my patients. And also, with that, we have to forget, there's an entire field that's already doing this, you know? Dietetics and nutrition and there's professionals that probably are way better than us. But I think having this increased understanding, especially dwelling in that food space, is going to help us relate to them that much more. So even though I do a lot of nutritional counseling and talking, I still use my dieticians way more. I think they're going to be way better at that. So I think there is a lot of steam building towards that, but we don't need to turn doctors into junior dieticians. But I think we can give them deeper understanding of how food and nutrition affects their health and the broader aspects of that. It's not about the biochemistry of insulin secretion, it's about where are they accessing food and how can they make use of the food pantry near them. And let them know, hey, it's okay when you open a can of beans it's gonna smell like cat food initially, but you know what? You wash that off and actually it's not going taste like cat food. And you know, just kind of be able to work with them. Hey, canned beans are perfectly fine. Guess what? Canned beans now are coming in no salt added and low salt preparations. And here's an easy way that you could take these canned great northern beans, chop up some herbs with olive oil and a chunk of garlic and you can make some fantastic bean recipe that is incredibly filling and healthy and cheap as dirt. Oh, that's really nice. Well, this is an exciting advance in the field and you're really at the forefront of it, and your students are lucky that they have this available to them. So, thanks very much for being with us and sharing your experience. Well and what the big secret about this is, Kelly, is this is fantastic. I love doing it. Our med school really values it, but it's a lot of fun. That's the thing. You can tell just by the way you're talking about it. It is so much fun. And again, I just saw all my students that were graduating. And that some of these I hadn't seen in three years and they're like doing Doctors in the Kitchen and then seeing patients, they're cooking and being able to relate to them in those ways. I just have a text from one of my students going to family medicine, and she's like, this changed the trajectory in my career. And I'm not taking credit for that, but just the idea of giving that experience I think especially in my world to medical students, I absolutely love it. In the end it's a hell of a lot of fun. BIO Joseph A. "Joey" Skelton, MD, MS, FAAP, FTOS, DABOM is a Professor of Pediatrics, and of Epidemiology and Prevention, at Wake Forest University School of Medicine. He is the Founder and Director of Brenner FIT® (Families In Training), an interdisciplinary pediatric obesity treatment, prevention, research, and educational program. He serves as the Director of the Center for Prevention Science in Child and Family Health, Vice Chair of Research for the Department of Pediatrics, Associate Leader of Community and Stakeholder Engagement at Wake Forest University School of Medicine. He is the Editor-in-Chief of the journal Childhood Obesity. He is board certified in Pediatrics and Obesity Medicine. His research and clinical work has focused on the treatment of children with obesity. He has secured nearly $10 million in funding over the past 15 years, has given over 50 national and international presentations, and has over 130 peer-reviewed publications. He enjoys teaching cooking classes that are both fun and informative to anyone who will listen.

In Nigeria, many people love jollof rice. This food is red. It is spicy! It tastes very good.在奈及利亞，很多人都喜歡吃加羅夫飯。這道紅色的菜餚又辣又美味！Click HERE for the full transcript!

Quote of The Day: “The safest place to be is in the will of God.” — Charles Stanley Hosts: Kanyinsola Omojola, Goodness Ezeh

From Dorm Rooms to Dreams, we discuss what the book "Jollof Rice and other revolutions" teaches us and reflect on our lives. Hosts: Dumebi, Bunmi and Temi Recorded June 2024

Houston is home to the biggest Nigerian population outside of Nigeria, and with that comes some delicious restaurants in our area. Houston-based blogger and proud Nigerian Nneka Kanu shares some of her favorite spots with host Raheel Ramzanali. With some places specializing in grilled suya and others boasting about their savory Jollof Rice, these are the local Nigerian restaurants you have to try. Places we talked about on today's show:  CHÒPNBLỌK Finger Licking  Aria Suya Kitchen  Café Abuja Wazobia Market  Suya Outpost  Mex African Foods Learn more about the sponsors of this October 2nd episode: 4th Wall Theatre Company Midtown Houston Bayou City Art Festival FotoFest CAF Wings Over Houston - Use code CCWOH25 Want to become a City Cast Houston Neighbor? Check out our membership program.  Looking for more Houston news? Then sign up for our morning newsletter Hey Houston  Follow us on Instagram  @CityCastHouston Don't have social media? Then leave us a voicemail or text us at +1 713-489-6972 with your thoughts! Have feedback or a show idea? Let us know!  Interested in advertising with City Cast? Let's Talk! Photo: Jermaine Thomas II/City Cast

Quote of The Day: "You can give without loving, but you cannot love without giving." — Amy Carmichael Hosts: TOLA Omoniyi, Kanyinsola Omojola, Goodness Ezeh

This one-pot main dish is a comfort food in all its many iterations. Anney and Lauren dig into the history, cultures, and (mostly) good-natured wars behind jollof rice.See omnystudio.com/listener for privacy information.

In the latest Wellness Wahala Podcast episode, host Dr. Tomi Ademokun discusses:​New Year Significance: Welcoming 2025 and Hebrew Year 5785, highlighting themes of prophecies, new beginnings, and God's grace.​Spiritual Insights: Exploring the meanings of numbers 5 (grace), 7 (divine perfection), and 8 (new beginnings) in the Hebrew calendar.​Scriptural Reference: Jeremiah 29:11 in Nigerian Pidgin: “For di plan wey I get for una na better plan; e go give una hope and good future.”​African Proverb: “The river that forgets its source will soon dry up,” emphasizing the importance of staying connected to God.​Setting SMART Goals: Guidance on creating Specific, Measurable, Achievable, Relevant, and Time-bound objectives for 2025.​Wellness Tips: Advice on spiritual, mental, and physical health, including daily prayer, gratitude journaling, and regular exercise.Additional Resources:​-YouVersion Bible Plans by Dr. Tomi Ademokun: Enhance your spiritual journey with devotional plans focusing on various aspects of faith and wellness. Link to my free Bible plans: Follow Dr. Tomi Ademokun on YouVersion, a free Bible app helping millions seek God daily. https://www.bible.com/organizations/447818db-ae4a-49a6-bf13-09a1b942cd79?utm_source=yvapp&utm_medium=share&utm_content=partner-page ​-Titi Lokei's New Song “Rough Razz”: Experience the latest Afrobeat sensation by Titi Lokei. Link to Titi Lokei Rough Razz video and song: https://youtu.be/L7EioAtwiUY?feature=shared ​-ToMuTi Nigerian Cookbook: Explore a collection of authentic Nigerian recipes, including Fufu, Jollof Rice, and Puff Puff, to enrich your culinary skills. Link to buy ToMuTi cookbook on Amazon: ToMuTi: Nigerian Cookbook https://a.co/d/6f2RGNc​- Toyin's Travel Agency: Plan your next vacation with Toyin's Travel Agency to enhance your health and broaden your horizons. Link to Toyin Travel sales: https://linktr.ee/toyintravelagencyWishing you No Wahala in this New Year! Bless up

International special guest alert! Joining us from California in the middle of her UK book tour for her debut 'AfriCali' is Kiano Moju. Kiano introduces us to the concept of a hamburger helper, and offers a controversial solution for solving jollof rice diaspora wars. Join the conversation... Buy Kiano Moju's debut cookbook 'AfriCali' now: https://www.kianomoju.com/africali-cookbook Featured in this episode: https://roerestaurant.co.uk https://www.rudyspizza.co.uk https://www.anjurestaurant.com https://cherrybombe.com Timestamps 00:07:46 - Highlights of the week 00:34:20 - AfriCali book tour 00:44:38 - Are these dishes “fusion”? 00:58:06 - Jollof Rice across West Africa 01:08:02 - Favourite dishes to cook 01:16:42 - Controversial food opinion

Ahoy, my friends! Welcome aboard the Afro Tales podcast. Join me as we explore the tales that grew from the people of Indigenous and African descent in the Americas and the Caribbean. In this episode, we journey to the village of Umu Madhu, where the introduction of a modern table by a stranger named No Skin disrupts the harmony of a community that loved to celebrate with feasts. Discover how the villagers grapple with envy, pride, and disunity, leading to a dramatic conclusion that teaches a valuable lesson about unity and progress. Book: Talk that Talk Edited By: Linda Goss and Marian E. Barnes Chef goes on a culinary adventure inspired by this story, as he shares his delightful recipe for Jollof Rice. This recipe is a pleasure to make in the Galley just for you, and we hope you enjoy it. Afro Tales Recipe of the week: Jollof Rice https://www.dashofjazz.com/nigerian-jollof-rice/  Chapters: (00:00) Intro (00:31) Every chance the villagers had, they called a feast to celebrate one thing (07:56) The village of Umadu faced with one of the sharpest disagreements (14:20) Every feast that Umadu held now ended in a fight (21:29) My thoughts (29:39) Recipe of the Week Interesting Stories: How Goat Moved to the Village https://www.afrotalescast.com/how-goat-moved-to-the-village/  How Black became White https://www.afrotalescast.com/how-black-became-white/  Br'er Rabbit and the Tar-Baby https://www.afrotalescast.com/part-time-pastors/  Mental Health  Phone Number: 988 https://texassuicideprevention.org/  https://www.nami.org/Support-Education/Support-Groups/NAMI-Connection  To Support Afro Tales Podcast: Website: https://www.afrotalescast.com  YouTube: https://youtube.com/@afrotalescast   Podcast Artwork: Artbyshalaye: https://instagram.com/artbyshalaye?igshid=18dz8daavtsv6 Music: Artist: Kevin MacLeod Album: Global Sampler Song: Rite of Passage URL: http://freemusicarchive.org/music/Kevin_MacLeod/Global_Sampler/Rite_of_Passage : SFX: https://freesound.org/

Ahoy, my friends! Welcome aboard the Afro Tales podcast. Join me as we explore the tales that grew from the people of Indigenous and African descent in the Americas and the Caribbean. In this episode, we journey to the village of Umu Madhu, where the introduction of a modern table by a stranger named No Skin disrupts the harmony of a community that loved to celebrate with feasts. Discover how the villagers grapple with envy, pride, and disunity, leading to a dramatic conclusion that teaches a valuable lesson about unity and progress. Book: Talk that Talk Edited By: Linda Goss and Marian E. Barnes Chef goes on a culinary adventure inspired by this story, as he shares his delightful recipe for Jollof Rice. This recipe is a pleasure to make in the Galley just for you, and we hope you enjoy it. Afro Tales Recipe of the week: Jollof Rice https://www.dashofjazz.com/nigerian-jollof-rice/  Chapters: (00:00) Intro (00:31) Every chance the villagers had, they called a feast to celebrate one thing (07:56) The village of Umadu faced with one of the sharpest disagreements (14:20) Every feast that Umadu held now ended in a fight (21:29) My thoughts (29:39) Recipe of the Week Interesting Stories: How Goat Moved to the Village https://www.afrotalescast.com/how-goat-moved-to-the-village/  How Black became White https://www.afrotalescast.com/how-black-became-white/  Br'er Rabbit and the Tar-Baby https://www.afrotalescast.com/part-time-pastors/  Mental Health  Phone Number: 988 https://texassuicideprevention.org/  https://www.nami.org/Support-Education/Support-Groups/NAMI-Connection  To Support Afro Tales Podcast: Website: https://www.afrotalescast.com  YouTube: https://youtube.com/@afrotalescast   Podcast Artwork: Artbyshalaye: https://instagram.com/artbyshalaye?igshid=18dz8daavtsv6 Music: Artist: Kevin MacLeod Album: Global Sampler Song: Rite of Passage URL: http://freemusicarchive.org/music/Kevin_MacLeod/Global_Sampler/Rite_of_Passage : SFX: https://freesound.org/

Ready to dive into the flavorful world of West African cuisine? Order from a wide range of Nigerian staple foods at Palatable Nigerian Cuisine; delivery is now available in Windsor Park, TX. Ready to dive in? Visit https://austinguidered.com/dt_listing/palatable-nigerian-cuisine/ Palatable Nigerian Cuisine City: Austin Address: 5610 N Interstate Hwy 35, Website: https://5610foodco.com/s/palatable-african-cuisine-%28grab-and-go%29/5610-n-interstate-hwy-35-austin/de3b3c06-4f69-4392-b9ea-dab09780f699

Colorado's top Democrats are lining up behind Vice President Kamala Harris after Joe Biden announced he's leaving the presidential race. That includes U.S. Senator Michael Bennet, who joined Ryan Warner in-studio Monday afternoon. Then, African Grill in Lakewood cooks up 20 years of cuisine, culture, and camaraderie. Later, ensuring a pivotal moment in Colorado and U.S. history is not forgotten, nor repeated.

Colorado's top Democrats are lining up behind Vice President Kamala Harris after Joe Biden announced he's leaving the presidential race. That includes U.S. Senator Michael Bennet, who joined Ryan Warner in-studio Monday afternoon. Then, African Grill in Lakewood cooks up 20 years of cuisine, culture, and camaraderie. Later, ensuring a pivotal moment in Colorado and U.S. history is not forgotten, nor repeated.

This do-gooder has made an undeniable impact on American cuisine by changing the culinary landscape in schools across the country. Rhys Powell, founder and CEO of Red Rabbit, lifts students up through nutritious and culturally relevant meals in the cafeteria. Rhys' team focuses on underserved communities and learns the cultures they celebrate as they build a menu for the kids in the area; the chefs start the menu creation process by asking kids what they eat at home and what dishes are made during celebrations. These conversations and understanding of culture lead to Jollof Rice and Pastelón being served-up for kids in the community. Through food, Rhys and Red Rabbit are lifting children up and changing school culture – and that deserves a toast!  Get the featured cocktail recipe: La Mandarina Looking for the best cocktail to accompany you while you listen? Then head over to our library of libations for the right recipe to get you in the mood. Don't forget to follow, download and review to share your thoughts about the show!  **********************************  The Designated Drinker Show is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, we craft human connections through intelligent, engaging and informative content.  Also in the Missing Link line-up of podcasts, is Rodger That—a podcast dedicated to guiding you through the haze of dementia led by skilled caregivers, Bobbi and Mike Carducci.   Now, if you are looking for a whole new way to enjoy the theater, check out Between Acts—an immersive audio theater podcast experience. Each episode takes you on a spellbinding journey through the works of newfound playwrights—from dramas to comedies and everything in between.

This do-gooder has made an undeniable impact on American cuisine by changing the culinary landscape in schools across the country. Rhys Powell, founder and CEO of Red Rabbit, lifts students up through nutritious and culturally relevant meals in the cafeteria. Rhys' team focuses on underserved communities and learns the cultures they celebrate as they build a menu for the kids in the area; the chefs start the menu creation process by asking kids what they eat at home and what dishes are made during celebrations. These conversations and understanding of culture lead to Jollof Rice and Pastelón being served-up for kids in the community. Through food, Rhys and Red Rabbit are lifting children up and changing school culture – and that deserves a toast!  Looking for the best cocktail to accompany you while you listen? Then head over to our library of libations for the right recipe to get you in the mood. Don't forget to follow, download and review to share your thoughts about the show!  **********************************  The Designated Drinker Show is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, we craft human connections through intelligent, engaging and informative content.  Also in the Missing Link line-up of podcasts, is Rodger That—a podcast dedicated to guiding you through the haze of dementia led by skilled caregivers, Bobbi and Mike Carducci.   Now, if you are looking for a whole new way to enjoy the theater, check out Between Acts—an immersive audio theater podcast experience. Each episode takes you on a spellbinding journey through the works of newfound playwrights—from dramas to comedies and everything in between.

This dish is found on the tables of many African countries during the holidays, as well as when there's a large gathering of people for a party or celebration.  While the basic ingredients are the same, there are many different variations depending on where you're from.  It has been debated so much, there was actually an online Twitter war on which country had the best recipe.  We're exploring the history and origins of jollof rice. Website: https://www.seasonseatingspodcast.com Facebook: https://www.facebook.com/seasonseatingspodcast Instagram: https://www.instagram.com/seasonseatingspod Twitter: https://www.twitter.com/seasonseatpod Email: seasonseatingspodcast@gmail.com Youtube: https://youtube.com/@seasonseatings Ko-fi: https://ko-fi.com/seasonseatings

The MF crew welcome in Scudetto-winning elite striker Victor Osimhen who features for both Nigeria and Napoli. The group discuss advancing to the round of 16 in AFCON, the pressure that comes along with the tournament and Nigeria in particular, and how winning a Scudetto has raised expectations going forward. Then, a chat about the importance of team vs individuals, what leagues, teams, and players influenced him in his younger days, and a debate over where the best Jollof Rice can be found. And finally, he reveals that he already knows where he'll be headed at seasons end. Morning Footy is available for free on the Audacy app as well as Apple Podcasts, Spotify, Google Podcasts, Stitcher and wherever else you listen to podcasts.  Follow the Morning Footy podcast on Twitter: @CBSSportsGolazo, @susannahcollins, @nicocantor1, @NotAlexis, @CharlieDavies9 For more soccer coverage from CBS Sports, visit https://www.cbssports.com/soccer/ To hear more from the CBS Sports Podcast Network, visit https://www.cbssports.com/podcasts/ Watch UEFA Champions League, UEFA Europa League, UEFA Europa Conference League, Serie A, Coppa Italia, CONCACAF, NWSL, Scottish Premiership, the Brasileiro, Argentine Primera División by subscribing Paramount Plus: https://www.paramountplus.com/home/ To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

New York Times cooking writer Yewande Komolafe has written a new cookbook inspired by the dishes and flavors of her home country, Nigeria, especially Lagos, the country's largest city where Komolafe grew up. My Everyday Lagos includes 75 dishes that you can find around the city, many of which are staples of Nigerian homes, like Jollof Rice and Puff Puff. Komolafe joins us to talk Nigerian cooking.     RECIPE: Iwuk Edesi (with chicken) Serves 6 to 8 Preparing this rice and chicken one-pot meal is an experience: the rich fragrances of these ingredients will slowly fill your kitchen as the rice softens. Iwuk edesi is a dish rooted in Efik and Ibibio cuisine, a gift from the southeastern region of the country. It is often found on buka menus and is sometimes called “native rice.” If you use another type of meat, the cooking times may differ, but the method essentially stays the same. This is a solid stand-alone meal, best enjoyed straight off the stove, but is equally satisfying the next dayas leftovers. INGREDIENTS: - ¼ cup neutral oil such as canola or grapeseed- 3 pounds bone-in, skin-on chicken parts- Fine salt to taste- 1 tablespoon grated ginger- 2 garlic cloves smashed- ½ cup red palm oil- 2 tablespoons Trinity Pepper Paste - 2 cups long grain white rice- About 2¼ cups chicken stock - 4 cups torn hearty greens such as ugwu, mature spinach, collards, or kale- 1 small red onion, finely chopped In a large pot or Dutch oven, heat the oil over medium until shimmering, 1 to 2 minutes. Pat the chicken pieces dry and season both sides generously with salt. Working in batches if necessary, place the chicken pieces skin side down in the pot and sear until deep golden brown on both sides, about 12 minutes total. Move the seared pieces to a plate and set aside. Drain out all but 2 tablespoons oil. Add the ginger and garlic and stir until fragrant. Stir in the palm oil and pepper paste and then the rice. Stir to coat every grain of rice in the sea- soned oil. Add the stock. Scrape the bottom of the pot to loosen up any stuck bits, season with salt, and bring to a simmer. Do not stir the rice at this point. Transfer the chicken to the pot skin side up, along with any liquid from the plate. Cover with the pot's lid or foil and cook until the liquid is absorbed, the rice is tender, and the chicken is cooked through, about 20 minutes. Stir in the greens and allow to wilt and soften, 2 minutes. Remove from the heat and let sit covered for an additional 10 minutes. Carefully fluff the rice with a fork. Divide the rice and chicken among plates, sprinkle on the chopped red onion, and serve warm.  

On this week's episode, Malaika and Harleigh test their knowledge on rice. There are over 40,000 varieties of rice with various cooking methods and times, and countless national dishes to be made. Jollof to Paella, Dolmades to Risotto. How do you like your rice? Join the conversation. Riaz Phillips' 'East Winds' Caribbean Cookbook: https://amzn.eu/d/1ejTK11 HU Chocolate: https://hukitchen.co.uk/ Harleigh's favourite pan for cooking rice: https://www.johnlewis.com/le-creuset-toughened-non-stick-saucepan-lid/p4903751 Hibiscus Cookbook (steamed Jollof Rice recipe): https://amzn.eu/d/hxBJTUK Love this podcast? Support us here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/sonderandsalt⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow the podcast for updates and video content ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! You can follow ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Harleigh on Instagram here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠follow Malaika right here. ⁠⁠⁠⁠⁠⁠ Subscribe to the monthly newsletter ⁠⁠⁠⁠here.⁠⁠⁠⁠ Sonder & Salt: a weekly food podcast about the magic of eating.

Support the show. Become a Patron: www.patreon.com/highscore510  DJarTT is an Ambassador for "A King in Paradise" {Please Donate} ----more---- The 49ers Lost to the Cleveland Browns and Adarius is BACK!!! And AG3 Loves him some Jolly Rice!!!   We discuss:  - NEWS: Restaurants charging Vomit Fees? - NEWS: Jada Pinkett Smith is spilling all the tea - MLB: AG3 is not happy with the MLB Playoff format - NFL Week 6: How did the Browns beat the 49ers? - NFL: Steve Smith Cooks Jerry Jeudy on Live TV   ----more----   *Patreon Page: www.patreon.com/highscore510 *Email: (HighScore510.Fans@gmail.com)   *MUSIC BY: Taj Easton (https://www.tajeaston.com)   *SPONSORS: 1) New Parkway Theatre, Oakland: https://www.thenewparkway.com 2) Til Infinity Clothing

Vanessa Okwuraiwe was born in the United Kingdom, went to school in Nigeria, and moved to St. Louis several years ago for work in the financial services industry. She's now the author of the new children's book “Jollof Rice with Grandma,” which focuses on 6-year-old Ada, who learns to make a classic West African dish when her grandparents visit from Nigeria. Okwuraiwe talks about the book, its characters and the diversity among Nigerians in St. Louis.

We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from cooking to culture. Plus, Joe Berkowitz reveals secrets from the little-known world of cheesemaking; Bianca Bosker gives us a history lesson on the humble fork; and we make hearty Soupe au Pistou.This episode is brought to you by Sleep Number and King Arthur Baking.Get this week's recipe for Soupe au Pistou here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Everyday Black Men podcast, we start the podcast off with Sham recalling what happened when he tried to get his hair braided in peace. Reed asks a question about Jollof Rice, and Riker tells him what's up with that. Sham reflects on to be or not to be with a lesbian and other things before we finally address the Dr. Umar story. Riker asks the titular question, which leads to another Sham story on lousy parenting. Riker says everything these days is a grift; Reed wants to start a poll on who eats Mayo vs. Miracle Whip, and much more before we bring the podcast to a close.

Cook-a-long with Ayo Adeyemi in this pause-anytime episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hi there Glocal Citizens! If you like the idea of being bold, you'll love the idea of “Beaming Bold”after listening in on thes conversation with my guest, Aurda Gordon. Audra's journey began in the beautiful islands of St.Vincent and the Grenadines where she was born and Brooklyn, New York where she was raised. She is now now an expat living in Hong Kong for almost 12 years. As a Wealth Management and Business Development Professional with extensive experience in retail banking and retail fashion, she is a self-starter who has excelled in senior roles in customer experience, relationship management, and strategy consulting in Hong Kong, New York, and Ghana. She has a proven track record of spearheading initiatives that strengthen the mission, brand, and financial position of enterprises; including those which were self-founded.  A serial entrepreneur, she is the founder of Beam Bold – a vibrant resort wear brand focused on size inclusion and reducing textile waste. She is also founder of Global Identity Partners – a coaching and retail business consultancy. Another stamped and sealed Glocal Citizen, her passion for travel has taken her to 76 countries across six continents. Although she enjoys seeing much of the world, she has a strong connection to the African continent having visited 26 countries and frequently travels there. As she puts it, on her Audraverse platform, this probably explains why her ideal meal would be; jollof rice wrapped in a roti with some dim sum on the side. Where to find Audra? audraverse.com (http://audraverse.com) beambold.com (http://beambold.com) On LinkedIn (https://www.linkedin.com/in/audragordon/) On Instagram ([https://www.instagram.com/audraverse/?hl=en) On Facebook (https://www.facebook.com/p/Beam-Bold-100063678805478/?locale=en_GB&paipv=0&eav=AfaG-sSpEYBBdxiUkmBL6tl1L27wEyzkygdBEOccg78mdFC7jQ0Prag5LjERg5qXOuc&_rdr) On X (https://twitter.com/beam_bold) On YouTube (https://www.youtube.com/@beam_bold) What's Audra reading? The Big Leap: Conquer Your Hidden Fear and Take Life to the Next Level (https://a.co/d/bGMgGXq) by Gay Hendricks Building a StoryBrand: Clarify Your Message So Customers Will Listen (https://a.co/d/7jeL7tQ)by Donald Miller Other topics of interest: About the Wan Chai neighborhood (https://en.wikipedia.org/wiki/Wan_Chai) Causeway Bay in Hong Kong (https://en.wikipedia.org/wiki/Causeway_Bay) Sham Shui Po (https://en.wikipedia.org/wiki/Sham_Shui_Po) Garment District Fashion Connect Africa (https://fashionconnectafrica.com) Special Guest: Audra Gordon.

Recorded at the BBC Good Food Show, Benjamina Ebuehi talks to Barney Desmazery about the best way to make this Nigerian rice dish: low and slow and served on Sunday with chicken and fried plaintain. If you'd like to join our podcast audience at the BBC Good Food Show get your tickets here Learn more about your ad choices. Visit podcastchoices.com/adchoices

Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names.That's a wrap on season 1 of Counterjam. We'll be back in May with season 2. In the meantime—follow Counterjam on Spotify for bonus playlists, and subscribe to the show so you don't miss a thing.

Omolola Ijeoma Ogunyemi's novel Jollof Rice and Other Revolutions: A Novel in Interlocking Stories (Amistad 2022), is a moving and unforgettable collection of stories that span a lifetime. Four young girls rebel against a boarding school principal and the aftermath stays with them throughout their lives in this complex weaving of relationships and customs. Stories about immigration, powerful mothers and strong-willed daughters lead into stories about raising boys, searching for home, and seeking happiness. Ogunyemi references Nigerian history and traditions prior to the changes enforced by the missionaries, and considers a dystopian future, but the friends continue to love and count on each other across the years and the miles. Omolola Ijeoma Ogunyemi was born and raised in Ibadan, Nigeria. A finalist for the 2009 PEN/Studzinski Award, her stories have been published in New Writing from Africa 2009 (a collection of PEN/Studzinski Award finalists' stories), Ploughshares, and mentioned in The Best American Short Stories 2018. Her poetry has appeared in the Massachusetts Review, the Indiana Review and Wasafiri. She graduated from Barnard and UPenn with bachelor's, master's, and doctoral degrees in computer science. Omolola is a Professor of Preventive and Social Medicine at Charles R. Drew University of Medicine and Science in South Los Angeles, where she teaches and conducts research on using biomedical informatics to reduce health disparities. Jollof Rice and Other Revolutions, her first book, was selected as a New York Times Editors Choice (October 20, 2022), made The New Yorker's list of "Best Books of 2022 So Far," was a Los Angeles Public Library pick for "Best of 2022: Fiction," and was the October 2022 selection for Roxane Gay's Audacious Book Club with Literati. Omolola lives in California with her husband and loves to try out new restaurants, especially fusion cuisine. G.P. Gottlieb is the author of the Whipped and Sipped Mystery Series and a prolific baker of healthful breads and pastries. Please contact her through her website (GPGottlieb.com). Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Omolola Ijeoma Ogunyemi's novel Jollof Rice and Other Revolutions: A Novel in Interlocking Stories (Amistad 2022), is a moving and unforgettable collection of stories that span a lifetime. Four young girls rebel against a boarding school principal and the aftermath stays with them throughout their lives in this complex weaving of relationships and customs. Stories about immigration, powerful mothers and strong-willed daughters lead into stories about raising boys, searching for home, and seeking happiness. Ogunyemi references Nigerian history and traditions prior to the changes enforced by the missionaries, and considers a dystopian future, but the friends continue to love and count on each other across the years and the miles. Omolola Ijeoma Ogunyemi was born and raised in Ibadan, Nigeria. A finalist for the 2009 PEN/Studzinski Award, her stories have been published in New Writing from Africa 2009 (a collection of PEN/Studzinski Award finalists' stories), Ploughshares, and mentioned in The Best American Short Stories 2018. Her poetry has appeared in the Massachusetts Review, the Indiana Review and Wasafiri. She graduated from Barnard and UPenn with bachelor's, master's, and doctoral degrees in computer science. Omolola is a Professor of Preventive and Social Medicine at Charles R. Drew University of Medicine and Science in South Los Angeles, where she teaches and conducts research on using biomedical informatics to reduce health disparities. Jollof Rice and Other Revolutions, her first book, was selected as a New York Times Editors Choice (October 20, 2022), made The New Yorker's list of "Best Books of 2022 So Far," was a Los Angeles Public Library pick for "Best of 2022: Fiction," and was the October 2022 selection for Roxane Gay's Audacious Book Club with Literati. Omolola lives in California with her husband and loves to try out new restaurants, especially fusion cuisine. G.P. Gottlieb is the author of the Whipped and Sipped Mystery Series and a prolific baker of healthful breads and pastries. Please contact her through her website (GPGottlieb.com). Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literature

New Year Better ME! Nikole discusses her New Year's Resolution, her dating life, and her upgrade to an official African Auntie.

We talk with two emerging feminist novelists from the African continent, Omolola Ijeoma Ogunyemi and NoViolet Bulaweyo. The post Omolola Ogunyemi, JOLLOF RICE AND OTHER REVOLUTIONS & Noviolet Bulaweyo, GLORY appeared first on Writer's Voice.

In this week's episode, Jae takes everyone on a wild ride of life updates, bells jingling, Lagos boys, weddings, staycations, delicious banters & of course her favorite meal of all time - Jollof rice. It's about to be a LIT experience. Prepare to laugh out loud. --- Send in a voice message: https://anchor.fm/justina-odigie/message

With the holidays this week, we are re-airing this timely conversation. Yewande Komolafe is a journalist for New York Times Cooking with a keen eye for FLAVOR. As an immigrant from Nigeria, she loves incorporating the flavors of her culture combined with the techniques of traditional french cooking. Today on the pod, I talk with Yewande about her unique take on Thanksgiving and how her immigration to the United States during her college years shaped the way she celebrates the holiday.     In This Episode We'll Cover: How Yewande's incredible food scientist mom inspired her to work the food industry  Megan Thee Stallion's Hottie Sauce Chicken Sandwich from Popeyes How Yewande incorporates the flavors of her native country of Nigeria to influence her recipes Yewande's advice for anyone who is spending the holiday alone or with just a couple guests Recipe Recs & MORE!   3 Ways You Can Support This Podcast: Rate Review Support our sponsors using our unique ‘HOOKUP' codes below   HOOKUP CODES:  https://foodheavenmadeeasy.com/hookup/   For our resources and shownotes, visit foodheavenmadeeasy.com/podcast. ________   Resources:  Yewande's Website Yewande's Instagram  Yewande's NTY Article  Yewande's Recipes: Citrus Glazed Sweet Potatoes, Jollof Rice, Braised Goat Leg in Obe Ata, Roasted Carrots With Yaji Spice Relish, Fish Pepper Soup   Produced By Dear Media

Omolola is a biomedical informatician and writer. Biomedical informatics is a relatively new and exciting field that studies how to effectively acquire, store, communicate and transform biomedical data, information and knowledge to produce insights that can be acted upon to improve human health. The professional society for US-based informaticians is the American Medical Informatics Association (AMIA). Omolola is an elected Fellow of the American College of Medical Informatics. Her research examines how artificial intelligence (AI) and telehealth can be used to improve healthcare in medically underserved and under-resourced settings. Even though she was drawn to math and science at an early age, Omolola was always a voracious reader; her mother taught African and African-American literature at the University of Ibadan in Nigeria and so there were hundreds of intriguing books jammed into bookshelves around her house. Bored with her Enid Blyton collection, at age ten, she switched to reading James Baldwin, Flora Nwapa, Richard Wright, & similar authors. Although she was too young to understand much of what she was reading, the books opened up fascinating new worlds and fostered an unquenchable curiosity about different people and places. Omolola was born and raised in Ibadan, Nigeria. She now lives in Los Angeles, California with her husband. Her short story, “Area Boy Rescue” was a finalist for the 2009 PEN/Studzinski Literary Award. It appears in the collection, New Writing from Africa 2009. Her short story, “Jollof Rice and Revolutions” appeared in Ploughshares in 2017 and was named to the list of “Other Distinguished Stories of 2017” in The Best American Short Stories 2018. In September 2022, her first book, a novel in stories, “Jollof Rice and Other Revolutions” was published in North America by Amistad Books, an imprint of HarperCollins. It will also be published by Trapeze Books, an imprint of Hachette's Orion, in the United Kingdom and much of the Commonwealth. Omolola is also a part of the Miami Book Fair in November. Visit their website for details. 

About the Book: Nonso, Remi, Aisha, and Solape meet as young, impressionable students at an all-girls boarding school, quickly forming a lifetime bond when they stand up to an older girl's attempt at hazing. Their sisterhood is soon challenged, however, when they participate in a school rebellion, the uprising causing repercussions that will forever change their lives. Traversing Nigeria, Europe, and America, spanning a century and a half, and showcasing the women and men who shaped these young girl's lives, Jollof Rice and Other Revolutions offers a window into the world of these accomplished Nigerian women, illuminating their trials and tribulations as they attempt to control their destinies.   Nonso's step-grandmother, Adaoma, faced with infertility, takes matters into her hands when she amasses a fortune, acquiring a wife to create a family of her own. Decades later, Nonso also grapples with fertility issues after she moves to the United States and falls in love with an African-American man. Remi's future husband, Segun, has an encounter with the police in the Bronx; but his strength, and the lessons he learned from his father, help him carry on. He offers support to Remi through her traumatic struggles with her father. Aisha can't seem to leave her guilt from the aftermath of the boarding school rebellion behind, letting it influence her career and relationship choices—until her son's life is on the line and she makes a momentous decision to redefine her legacy by saving him.   Illuminating the ties of friendship, the tangled bonds of family, the isolation of being an immigrant, and the need for belonging, Jollof Rice and Other Revolutions offers a nuanced portrait of these women as they look back in their attempts to move forward.  Bio: Omolola Ijeoma Ogunyemi was born and raised in Ibadan, Nigeria. A finalist for the 2009 PEN/Studzinski Award (published in New Writing from Africa 2009, a collection of PEN/Studzinski Award finalists' stories), her stories have been published in Ploughshares and listed in The Best American Short Stories 2018. Her poetry has appeared in the Massachusetts Review, the Indiana Review and Wasafiri. She graduated from Barnard and UPenn with bachelor's, master's, and doctoral degrees in computer science. Omolola is a Professor of Preventive and Social Medicine at Charles R. Drew University of Medicine and Science in South Los Angeles, where she teaches and conducts research on using biomedical informatics to reduce health disparities. She lives in California with her husband.

World Jollof day isn't anytime soon but who says we can't celebrate Jollof every day of our life? This episode highlights 5 rules guiding you as a consumer of Jollof rice. Read the full article: https://mycookeryzone.com/2021/08/22/world-jollof-rice-day-rules-guiding-you-as-a-consumer-of-jollof-rice/ We are on social media Instagram & Twitter : @mczpodcast / @mycookeryzone Support / Donate : https://useshukran.com/cr/mycookeryzone Newsletter: https://www.getrevue.co/profile/mycookeryzonepodcast https://mycookeryzonepodcast.substack.com/ Linktree: https://linktr.ee/mczpodcast Email: mycookeryzonepodcast@gmail.com Website: www.mycookeryzone.com _________________________________________________________ FAQ...... My Cookery Zone (MCZ) Podcast is a podcast on everything food! Focusing majorly on food reportage and discussion with food-oriented people and enthusiasts.

Happy July, everyone! Today on the podcast, we're introducing you to Gbemileke! Gbemileke is from Nigeria and she shares a lot about the Nigerian culture, Jollof Rice, and what it was like for her to grow up in Nigeria. Her father worked at a university, so she shares about growing up around the university's culture. In this podcast, she addresses how her dad's abusive actions towards her family caused her mom to take the kids and leave. She talks about how moving away from the university affected her and her family, how depression set in, how she would go to a Mosque on Fridays and church on Sundays, her experience with faith deconstruction, and how all of that influences her today. ___________We would love to thank our Patrons for all their amazing support! To learn more about supporting Finding Something REAL via Patreon, click here!Jollof Rice recipeCelestial Church of ChristGod will make a way - Don MoenKisses from KatieRedeeming LoveBooks by Phillip Yancey -Where the Light Fell-Finding God in Unexpected Places-The Jesus I Never Knew-What's so Amazing about GraceJohn PiperRavi Zacharias

Tribespeople! Welcome back to another episode with the mandem. Coming up to the mid-season point, the fun guys bring-forth one of the oldest debates in history….which kind jollof fine pass the other? There's only one answer so tread lightly. In this episode the boys explore the foods of a few regions in Africa. Have a favorite that we should know about? Let us know in the comments, as we are distinguished gentlemen of food. A guaranteed laugh filled episode, tune in as the boys chat about the best foods on the continent, and attempt to settle the age old debate of jollof rice, or as only a select few know, “Bennachin.”   As always be safe and stay blessed!

BROWN_BUDDHA, a young, up and coming producer from Brooklyn, NYC. We touch on topics on how he started making music and he's love for anime. We also talk about Buddha's inspriations and producers that he looks up to! To Pimp a Butterfly is the third studio album by American rapper Kendrick Lamar. It was released on March 15, 2015, by Top Dawg Entertainment, Aftermath Entertainment and Interscope Records. BUDDHA's links: Instagram | Bandcamp HOST: @nellynutbuster EXECUTIVE PRODUCER: @lilrobbyvince FOLLOW THE POD ON OTHER SOCIALS: https://linktr.ee/gastraltravelin

We basically only talked about Jollof Rice for two straight hours, enjoy!!! — Please Like, Subscribe, and Share the Show, Leave a rating/review on iTunes/ApplePodcasts and Spotify! Text or Leave us a Voicemail at (205) 304-1655 | Email us at etopod@gmail.com Follow us @EditThatOut1 on Twitter | Follow Jamelle on Twitter @JamelleMyBelle | Follow Devin on Twitter @DevinLamarr | Follow Juwan on Twitter @JayTeeDee and TikTok @chefjtd | Follow Moji on Twitter @BookDreamer01 | TV Movie Mistress Podcast — References: From Gucci to Prada, luxury fashion brands challenged to confront racist attitudes This Chef Is Fighting Gentrification With Hot Chicken Small Axe directed by Steve McQueen Hair Love directed by Matthew Cherry Sharon Stone a Naija Film These white cooks bragged about bringing back recipes from Mexico to start a business Africans reject Jamie Oliver's Jollof rice recipe The Shaun King controversy explained Colin Kapernick's 'Just Do It' -- Credits: Musical Intro: 'Sorry Not Sorry' by Omeretta the Great Interlude: 'The Story of OJ' by Jay-Z Outro: The Effect of Nigerian Jollof Rice on Chicago White Pastor Clips Courtesy of FX --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/edit-that-out/message Support this podcast: https://anchor.fm/edit-that-out/support

We basically only talked about Jollof Rice for two straight hours, enjoy!!! — Please Like, Subscribe, and Share the Show, Leave a rating/review on iTunes/ApplePodcasts and Spotify! Text or Leave us a Voicemail at (205) 304-1655 | Email us at etopod@gmail.com Follow us @EditThatOut1 on Twitter | Follow Jamelle on Twitter @JamelleMyBelle | Follow Devin on Twitter @DevinLamarr | Follow Juwan on Twitter @JayTeeDee and TikTok @chefjtd | Follow Moji on Twitter @BookDreamer01 | TV Movie Mistress Podcast — References: From Gucci to Prada, luxury fashion brands challenged to confront racist attitudes This Chef Is Fighting Gentrification With Hot Chicken Small Axe directed by Steve McQueen Hair Love directed by Matthew Cherry Sharon Stone a Naija Film These white cooks bragged about bringing back recipes from Mexico to start a business Africans reject Jamie Oliver's Jollof rice recipe The Shaun King controversy explained Colin Kapernick's 'Just Do It' -- Credits: Musical Intro: 'Sorry Not Sorry' by Omeretta the Great Interlude: 'The Story of OJ' by Jay-Z Outro: The Effect of Nigerian Jollof Rice on Chicago White Pastor Clips Courtesy of FX --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/edit-that-out/message Support this podcast: https://anchor.fm/edit-that-out/support

Dr. Ekpedeme Wade believes deeply in holistic health and care done in Jesus' name. She is an assistant professor of biblical counseling at Dallas Theological Seminary, with her own private practice that focuses on treating the whole person (Twelve-Two Christian Counseling), alongside being a Board Certified Family Physician, who has been practicing medicine for over 15 years. After completing her bachelor's degree at the University of Missouri at Columbia, she went on to earn M.D. there, and then eventually also finished her master's degree in biblical counseling at Dallas Theological Seminary.Born in England, Dr. Wade is Nigerian American and after living in Nigeria for some time eventually settled in Houston, where she currently resides with her husband and two kids.________________________________________________________________________________________________________________________________Connect with TWU Student MinistriesFollow us on Instagram 

Episode 9 2022 0:00- 6:53 Intro (6:53)-21:38 Are you excited for Moon Knight/Marvel movies (9:46)-10:51 *Who is the best ninja turtle (21:38)-25:04 Peace maker tv show (25:04)-32:27 Can DC pass Marvel?/They have Edward from twilight as batman!? (29:06)-36:18 *Is Edward from twilight a pedophile? JL (36:18)- 51:06 *Is hot sauce is the new plan b? Which celebrity we getting pregnant (51:06)-62:04 Kanye vs Kim: I'm not allowed at my kids birthday? (62:04)-65:35 Was Kim K considered a pornstar when she first came out on the scene? (65:35)- 76:12 Demo's punch lines that are dead/good music content (76:12)-88:24 Was Rugrats a dark cartoon? Are anime cartoons over sexualize? (80:42)-84:40 Demo's bad transition from Rugrats to Asian cartoons looking like porn) (88:24) -end What food can you cook to knock women's panties off?

Story number 12 is here!

This week the pod discuss Mets manager Jared Porters firing for unsolicited texts, the new Tiger Woods documentary, and our own cultural backgrounds. Tap in

We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from cooking to culture. Plus, Joe Berkowitz reveals secrets from the little-known world of cheesemaking; Bianca Bosker gives us a history lesson on the humble fork; and we make hearty Soupe au Pistou. Get the recipe for Soupe au Pistou: https://www.177milkstreet.com/recipes/soupe-au-pistoThis week's sponsors:Discover the Sleep Number 360 smart bed for proven quality sleep. During the Veterans Day Sale, save $1,000 on a special edition smart bed, now $1,799. Plus, exclusive offers for military members! For a limited time, only at Sleep Number stores or sleepnumber.com/MILKGo to kingarthurbaking.com/milkstreet to get 10% off King Arthur's line of products. See acast.com/privacy for privacy and opt-out information.

Welcome today to Ify Ogbue, a nutritionist by profession and food blogger by passion, sharing a classic - well, I think we could even say THE classic Nigerian dish - Jollof Rice. (PS - Please allow me to just wave the white flag here and say I'm not in the middle of any national debates over Jollof recipes! I'm just a woman following a recipe from my good friend and podcast guest, Ify.) Anyhow, Ify and I caught up way back in August to discuss Jollof Rice, of course, and also maintaining relationships and roots in Nigeria as an immigrant to Canada. Ify educated me on the history and meaning of Ankara cloth and addressed my concerns about appropriating it in photos. Finally, we talked about Ify's background as a nutritionist and her unique approach to food blogging based on that perspective. Listen to Ify Now Highlights of This Episode Ify's memories associated with Jollof Rice Staying in touch across continents Ankara cloth & appropriation A nutritionist's take on recipe development and food blogging How to contact Ify Ogbue Website: www.ifyyani.com Instagram: @ify.yani Recipes Related to this Episode Nigerian Jollof Rice Recipe

On one of our regular Friday afternoon trips to the library, a particular book caught my eye. I first noticed the rich, colorful, and intricately detailed painting on the cover. The title of the book, Grandpa Cacao, was printed over an image of a strong and loving grandfather smiling down at a little girl holding a chocolate bar. After we returned home, I was delighted to read to Grandpa Cacao to my sons. The book is the story of a little girl baking a chocolate cake with her father. Through this act, the child is connected across generations, seasons, and continents to her grandfather in the Ivory Coast. I'm incredibly honored to have as my guest Liz Zunon, the author and illustrator of this beautiful book, as my guest for Episode 008 of The Storied Recipe. Listen to Liz Now Highlights of this Episode Liz talks about the little girl in the story and her connection to her Ivorian grandfather Liz educates us on cacao farming in the Ivory Coast Why fair trade chocolate? "Chocolate is not candy" - an explanation Memories of her eating mother's Gateau de Chocolate and her father's Riz au Gras Creating a "visual language" to tell a story through illustration The techniques Liz used to illustrate Grandpa Cacao How to Buy Grandpa Cacao by Liz Zunon published by Bloomsbury Children's Books in May 2019 Buy Grandpa Cacao at Indiebound Buy Grandpa Cacao on Amazon Other Books Mentioned in This Episode Bedtime for Sweet Creatures by Nikki Grimes and Illustrated by Liz Zunon As Big as the Sky by Carolyn Rose and Illustrated by Liz Zunon Contact Information for Liz Website: www.lizzunon.com Facebook: Elizabeth Zunon Illustrator Instagram: https://www.instagram.com/lizzunon/ Twitter: https://twitter.com/elizabethzunon Recipes Associated with This Episode A Chocolate Celebration Cake Liz developed this recipe specifically for her book. The recipe based on her mother's classic Gateau de Chocolat recipe, but she simplified it for young bakers. Liz also made sure to include melted butter and chocolate, rather than cocoa powder, because she wanted that to recreate that visual when illustrating her beautiful book! Riz au Gras Liz's dad made this recipe for simple occasions, celebratory occasions, and to woo her mother! This dish is also known as Senegalese rice or Jollof Rice. Although it can be made in many different ways, this is Liz's family's version of this recipe. Liz calls it "an African paella"!

Welcome back to the PRIMARY COLORS PODCAST where we bring you hot shit and hot takes, for the the culture. Tune in to hear @_tre.von @_kingmidas and , @xxKamwillard provide you colorful content with producer @achaflocka. This we discuss the latest of trending topics and pop culture news. Steve got fired, plenty of new music influencing the vibe of the summer, and Kawhi gets the last laugh. Don't forget to like