{"product_id":"chop-chop-cooking-the-food-of-nigeria","title":"Chop Chop: Cooking the Food of Nigeria","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eOzoz Sokoh\u003c\/b\u003e 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. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Sokoh has spoken at TEDx and at conferences hosted by the Culinary Institute of America. Her work has been featured in \n\u003ci\u003eSmithsonian Magazine, Gastro Obscura, \u003c\/i\u003eCNN African Voices, Anthony Bourdain's Parts Unknown, among others. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"From classics like pepper soup, jollof rice, and sūya̱ to less well-known dishes such as yòyò (fried whitebait) and spices like aridan, \n\u003ci\u003eChop Chop \u003c\/i\u003egives a rich and loving culinary picture of the food of Africa's most peopled country. Recipes have easy-to-follow directions and the book is filled with glorious photographs of individual dishes, local markets, and more.\" \n\u003cbr\u003e -- \n\u003cb\u003eJessica B. Harris, PhD, culinary historian, professor, lecturer, and author of High on the Hog\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface \n\u003cbr\u003e The Foodways of Nigeria \n\u003cbr\u003e The Language and Lexicon of Nigerian Cuisine \n\u003cbr\u003e The Nigerian Store \n\u003cbr\u003e Shop Like a Nigerian \n\u003cbr\u003e Cook Like a Nigerian \n\u003cp\u003e\u003c\/p\u003eChapter 1. A Party in Your Mouth: Small Chops and Snacks \n\u003cbr\u003e Puff Puff \n\u003cbr\u003e Mọsa (Plantain Fritters) \n\u003cbr\u003e Yam Balls \n\u003cbr\u003e Spring Rolls \n\u003cbr\u003e Samosas \n\u003cbr\u003e Stick Meat \n\u003cbr\u003e Meat Pies \n\u003cbr\u003e Yòyò (Fried Whitebait) \n\u003cbr\u003e Essay: Plantains and Possibility \n\u003cp\u003e\u003c\/p\u003eChapter 2. When You Wake Up Is Your Morning: Breakfast \n\u003cbr\u003e Àkàrà (Fried Bean Fritters) \n\u003cbr\u003e Mọ́ínmọ́ín Elewe (Steamed Bean Pudding) \n\u003cbr\u003e Soaked Garri \n\u003cbr\u003e Àkàmụ̀ (Fermented Corn Pudding) \n\u003cbr\u003e Ibyer (Whole-Grain Millet Porridge) \n\u003cbr\u003e Ẹ̀kọ Tutu (Cold-Set Corn Flour) \n\u003cbr\u003e Essay: Agege Bread \n\u003cbr\u003e Nigerian-Style Omelet \n\u003cbr\u003e Nigerian Pancakes \n\u003cbr\u003e Egg Sauce \n\u003cbr\u003e Corned Beef Sauce \n\u003cbr\u003e Māsā̀ (Sweet Fermented Rice Cakes) \n\u003cbr\u003e Essay: Beans and Remembrance \n\u003cp\u003e\u003c\/p\u003eChapter 3. Knee Chop: Salads \n\u003cbr\u003e Nigerian Salad \n\u003cbr\u003e Homemade Salad Cream \n\u003cbr\u003e Kwaɗòn Zōgale (Moringa Salad) \n\u003cbr\u003e Ƙulīƙulī Dressing \n\u003cbr\u003e Ka Nannaḍe (Steamed Toeshoot Bean Salad) \n\u003cbr\u003e Àbàchà Ǹcha (Shredded Cassava Salad with Palm Oil Dressing) \n\u003cbr\u003e Ọ̀kazị̄ Salad (Shredded Green Salad with Palm Oil Dressing) \n\u003cbr\u003e Yedem'blong (Leaf Wraps with Fish and Kola Nut) \n\u003cbr\u003e Ìmóyò Ẹlẹ̀ja (Fish Escabeche with Salsa) \n\u003cbr\u003e Essay: Fruits \n\u003cp\u003e\u003c\/p\u003eChapter 4. All Day, Every Day: Mains and Side Dishes \n\u003cbr\u003e Dòdò (Sweet Fried Ripe Plantain) \n\u003cbr\u003e Doya (Fried Yam) \n\u003cbr\u003e None (Boiled Plantain) \n\u003cbr\u003e Boiled Yam \n\u003cbr\u003e Bọlẹ (Roasted Plantain) \n\u003cbr\u003e Roasted Yam \n\u003cbr\u003e Yam Pottage (Yam Cooked in Sauce) \n\u003cbr\u003e Essay: Yams, Sweet Potatoes, and Celebration \n\u003cp\u003e\u003c\/p\u003eChapter 5. The Main, the Main: Rice and Beans \n\u003cbr\u003e White Rice \n\u003cbr\u003e Groundnut or Palm Oil Chop (White Rice, Groundnut Stew, and Lots of Sides) \n\u003cbr\u003e Classic Nigerian Jollof Rice \n\u003cbr\u003e Party Jollof \n\u003cbr\u003e Palm Oil Jollof \n\u003cbr\u003e Nigerian Fried Rice \n\u003cbr\u003e Boiled Beans \n\u003cbr\u003e Frejon (Creamy Beans in Coconut Milk) \n\u003cbr\u003e Stewed Beans \n\u003cbr\u003e Garau Garau (Rice and Beans ) \n\u003cbr\u003e Essay: Rice and Its History \n\u003cp\u003e\u003c\/p\u003eChapter 6. Assorted: Of Meat and More \n\u003cbr\u003e Fried Awara (Fried Tofu) \n\u003cbr\u003e Fried Fish \n\u003cbr\u003e Stewed Gizzards \n\u003cbr\u003e Gizdòdò \n\u003cbr\u003e Kā̀zān Rīdī (Sesame Chicken) \n\u003cbr\u003e Beef Sūya̱ (Nutty Spiced Beef Skewers) \n\u003cbr\u003e Dambun Nama (Beef Floss) \n\u003cbr\u003e Nkwobi (Cow Foot in a Creamy Palm Oil Sauce) \n\u003cbr\u003e Essay: Beloved, Unusual, Plant-Forward Proteins \n\u003cp\u003e\u003c\/p\u003eChapter 7. All-Time Favorites: Stews and Sauces \n\u003cbr\u003e Classic Stew \n\u003cbr\u003e Omi Ọbẹ̀ (Light Tomato Stew) \n\u003cbr\u003e Groundnut Stew \n\u003cbr\u003e Skinned Roasted Peanuts \n\u003cbr\u003e Palm Oil Stew \n\u003cbr\u003e Chicken Curry \n\u003cbr\u003e Garden Egg Sauce \n\u003cbr\u003e Essay: Spices and Spice Twins \n\u003cp\u003e\u003c\/p\u003eChapter 8. More Than Just Fufu: Swallows \n\u003cbr\u003e Ẹba (Swallow of Toasted Cassava Grits) \n\u003cbr\u003e Ìmóyò Ẹba \n\u003cbr\u003e Tapioca Starch \n\u003cbr\u003e Tūwōn Masàr̃ā \n\u003cbr\u003e Tūwōn Shinkafa \n\u003cbr\u003e Pounded Yam \n\u003cbr\u003e Àmàlà Iṣu \n\u003cbr\u003e Essay: Cassava and Ingenuity \n\u003cp\u003e\u003c\/p\u003eChapter 9: Lunch and Dinner of Champions (Sometimes Breakfast, Too): Soups \n\u003cbr\u003e Irhíbótọ (Uncooked Soup) \n\u003cbr\u003e Chicken Pepper Soup \n\u003cbr\u003e Pepper Soup Spice Blend \n\u003cbr\u003e Ofe Nsala (Thickened Spiced Soup) \n\u003cbr\u003e Ewédú (Jute Leaf Soup) \n\u003cbr\u003e Gbẹ̀gìrì (Light Cowpea Soup) \n\u003cbr\u003e Ọ̀gbọ̀nọ̀ Soup (African Mango Seed Soup) \n\u003cbr\u003e Seafood Okro Soup \n\u003cbr\u003e Ẹ̀fọ́ Rírò (Stewed Greens) \n\u003cbr\u003e Edikang Ikong (Leafy Greens Soup) \n\u003cbr\u003e Ẹ̀gúsí Soup (Melon Seed Soup) \n\u003cbr\u003e Mīya̱n Taushe (Pumpkin Soup) \n\u003cbr\u003e Banga Soup (Palm Nut Soup) \n\u003cbr\u003e Banga Soup Spice Blend \n\u003cbr\u003e Essay: Greens and Other Leafy Vegetables \n\u003cp\u003e\u003c\/p\u003eChapter 10: Things to Keep the Mouth Moving: Snacks \n\u003cbr\u003e Chin Chin (Fried Dough Bits) \n\u003cbr\u003e Rock Buns \n\u003cbr\u003e Mixed Spice \n\u003cbr\u003e Kokoro (Crunchy Corn Sticks) \n\u003cbr\u003e Ƙulīƙulī (Groundnut Cookies) \n\u003cbr\u003e Dakūwa̱r Gya̱dā (Soft Groundnut and Corn Flour Sweetmeat) \n\u003cbr\u003e Ọkwu Ọjị (Spiced Peanut Butter) \n\u003cbr\u003e Essay: Groundnuts and Coconuts \n\u003cp\u003e\u003c\/p\u003eChapter 11: Sweet Mouth: Desserts and Candies \n\u003cbr\u003e A̱lēwa̱r Madara (Milk Candy) \n\u003cbr\u003e Coconut Candy \n\u003cbr\u003e Candied Groundnuts \n\u003cbr\u003e Sisi Pelebe (Groundnut Candy) \n\u003cbr\u003e Ridi (Sesame Seed Brittle) \n\u003cbr\u003e Fresh Fruit Salad \n\u003cbr\u003e Street Fruit Salad \n\u003cbr\u003e Mingau de Tapioca (Tapioca and Coconut Pudding) \n\u003cbr\u003e Arosidosi (Rice Pudding) \n\u003cbr\u003e Crème Caramel \n\u003cbr\u003e Essay: Beloved Corn \n\u003cp\u003e\u003c\/p\u003eChapter 12: Quench Your Thirst: Drinks \n\u003cbr\u003e Zōbṑ (Red Sorrel Drink) \n\u003cbr\u003e Ginger Simple Syrup \n\u003cbr\u003e Lemongrass Drink \n\u003cbr\u003e Pineapple Skin Drink \n\u003cbr\u003e Tamarind Drink \n\u003cbr\u003e Kunun Aya (Tiger Nut Drink) \n\u003cbr\u003e Chapman \n\u003cbr\u003e Shandy \n\u003cbr\u003e Guinness Cola \n\u003cbr\u003e Aba Punch (Cocktail of Palm Wine and Stout) \n\u003cbr\u003e Essay: Guinea Corn, Millet, and Acha \n\u003cp\u003e\u003c\/p\u003eCuisine Basics \n\u003cbr\u003e Paste for Ẹ̀kọ Tutu and Àkàmụ̀ \n\u003cbr\u003e Ata Dindin \n\u003cbr\u003e Coconut Milk \n\u003cbr\u003e Curry Stock \n\u003cbr\u003e Fried Meat \n\u003cbr\u003e Alkaline Water \n\u003cbr\u003e Tomato Stew Base \n\u003cbr\u003e Pepper Stew Base \n\u003cp\u003e\u003c\/p\u003e Further Reading \n\u003cbr\u003e Resources \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A deep, delicious dive into [Nigerian cooking].\"-- \n\u003ci\u003e\u003cb\u003eFrancis Lam, The Splendid Table\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With more than 100 recipes spanning Nigeria's six culinary regions, plus insights into the country's food culture and history, [ \n\u003ci\u003eChop Chop\u003c\/i\u003e] is both a cookbook and culinary textbook -- crafted by a lifelong home cook tracing the roots and stories behind the dishes she makes.\"-- \n\u003ci\u003e\u003cb\u003eThe Toronto Star\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A beautiful book, filled not only with recipes, history, and culture, but the most amazing photos.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eLinda Gassenheimer's Food, News, and Views\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"What I love is that you get the historical and cultural context with every recipe. The photography is beautiful, [Sokoh] is a brilliant storyteller... its storytelling that's very grounded in... rigorous research. It doesn't feel like an academic book but you will come away feeling completely refreshed, educated, and enlightened.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eGurd Loyal, olive: the Food \u0026amp; Drink podcast\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 vernacular dedicated to eating-with more than 50 nationally recognized languages and 250 ethnicities, Nigeria's food is as rich and diverse as its people. Think smoky spicy beef suya skewers, egusi stew rich with wild greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites fried until golden, and sweet-tart hibiscus drinks. With ingredients that include nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and affordable proteins, they come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. Despite the foodway's incredibly flavorful complexity, its recipes have never been gathered in one place. Until now. Author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine, through the lens of the home cooks with explanations to underscore the ingredients, flavors, and textures that make it not only beloved but delicious. With headnotes that give cultural and historical context, illuminating sidebars, ingredient profiles, and stunning photographs, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Sokoh poured nearly two decades of experience exploring Nigerian food into the vibrant pages of \n\u003ci\u003eChop Chop.\u003c\/i\u003e She organizes a broad survey of this robust, piquant and balanced cuisine into a guide that supports and empowers the home cook, offering a shortlist of ingredients . . . at the start of each chapter so you can assess your pantry before diving in.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eYewande Komolafe, New York Times Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Pages devoted to plantains, grilled meats, leaf wraps, steamed puddings and Nigerian breakfasts are interspersed with historical and cultural context for deeper understanding beyond a delicious meal.\"-- \n\u003ci\u003e\u003cb\u003eLos Angeles Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Groundbreaking.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eGlobe and Mail\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A joy. . . . Sokoh explains textures, tastes and context clearly and also gives a helpful guide to possible substitutions where applicable.\"-- \n\u003ci\u003e\u003cb\u003eNigella Lawson's Cookbook Corner\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[Sokoh's] joyful love-letter-cum-cookbook covers all six regions with 100 culturally curious recipes, stunning photography and fun historical explanations tracing how ingredients like cassava were introduced and adopted into the country's post-colonial foodways. Nigerian cuisine is a kaleidoscope of soups, stews, sauces, swallows (soft, doughy, glutinous starches) and more.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eElle Canada\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eChop Chop\u003c\/i\u003e showcases elegantly Ozoz's love for her nation's cuisine and skillfully guides both newcomer and connoisseur into the riches of Nigerian food.\" \n\u003cbr\u003e -- \n\u003cb\u003eYemisi Aribisala, author of Longthroat Memoirs\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Ozoz writes like a dream as she invites us to engage with the rich, delicious food cultures of Nigeria. The lovely photos are an enticing backdrop to her recipes and stories.\" \n\u003cbr\u003e -- \n\u003cb\u003eNaomi Duguid, author of The Miracle of Salt and Taste of Persia\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eA \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e 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. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e 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. \u003c\/p\u003e In \n\u003ci\u003eChop Chop\u003c\/i\u003e, 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. Featuring: \n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: \u003c\/b\u003eThink smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLEXICON OF NIGERIAN CUISINE: \u003c\/b\u003e Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: \u003c\/b\u003e With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSTUNNING PHOTOGRAPHY: \u003c\/b\u003e With gorgeous photos from Nigeria's landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, \u003ci\u003eChop Chop \u003c\/i\u003eis a cookbook to behold. \u003c\/li\u003e\n\u003c\/ul\u003e Written through the lens of Ozoz's deep connection to the region, \n\u003ci\u003eChop Chop\u003c\/i\u003e will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 03\/01\/2025 pg. 28 (EAN 9781648291890, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sokoh, Ozoz\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-03-18\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|African|Cooking|Methods|General|Cooking|Essays \u0026amp; Narratives\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Nigerian\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.0 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648291890\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648291890\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154303418646,"sku":"SP-9781648291890","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781648291890_spiral.png?v=1774941131","url":"https:\/\/lusper.myshopify.com\/products\/chop-chop-cooking-the-food-of-nigeria","provider":"Lusperbooks","version":"1.0","type":"link"}