this is pounded yam. anthony: of course. this i ve seen. iqou: and this is amala. anthony: you pound it and cook it kind of like this. oz: no. this is yam raw, sliced, ground into a flour, and then cooked into a meal. a bit like grits. iqou: it s about what you want and how you want to combine it. thank you. oz: you don t tilt your glass when you pour in there? anthony: i do, i m just lazy. man, you guys are harsh. oz: no, no, no. anthony: i m going to be reading about myself on your blog, he s an animal at the table. the food here is really, really good. iqou: we re seeing quite a bit of revolution going on. we re not all sit at home moms anymore. not many people want to pound yam. she certainly doesn t want to pound yam. and i m sure when she s getting married, one of her gifts to her husband s house will not be a mortar and a pestle. oz: unlike 20 years or
30 years ago. iqou: it would be a food processor, most likely. and personally, i think maybe people, women my generation might have failed people like her by not passing things on. but now, thanks to food bloggers, the younger ladies have a atim: an avenue to learn. iqou: an avenue to, you know, get this information without getting it from their mom. anthony: how much interest in food is there these days? more? oz: more. nigerians are big on meat, so when you see that we have a few vegan chefs. anthony: wow, vegans. oz: vegan, yes, in nigeria. i think that shows you just how much more people are finding their niches. iqou: you know, that s for a second social class. the bulk of the people still i mean, they don t have access to internet. they don t care. you know, the guy just wants to fill his tummy for the day, you know? so yeah, food is changing, but it s not a revolution yet. what do harvard graduates
refill. iqou: yeah. goat meat, okay. this is pounded yam. anthony: of course. this i ve seen. iqou: and this is amala. anthony: you pound it and cook it kind of like this. oz: no. this is yam raw, sliced, ground into a flour, and then cooked into a meal. a bit like grits. iqou: it s about what you want and how you want to combine it. thank you. oz: you don t tilt you glass when you pour in there? anthony: i do, i m just lazy. man, you guys are harsh. oz: no, no, no. anthony: i m going to be reading about myself on your blog, he s an animal at the table. the food here is really, really good. iqou: we re seeing quite a
and women enter the workforce, fewer and fewer cook the old way, long low and slow preparations that could take hours. iqou: the lagos up beat style makes it impossible for you to cook everything at home, so you go you buy from the street. anthony: so who blogs about food here? atim: we all do. iqou: we all blog about it. anthony: all? atim: yeah. anthony: atim, her mom, iqou, and friend, oz, are all hard workers, holding down multiple jobs between them. but they hold on to their fierce love of food and cooking. who are your readers? atim: primarily nigerians. anthony: homesick nigerians, also, i would think in the states. iqou: particularly homesick. atim: yeah, but then people who are married to nigerians that want to learn the cuisine. anthony: ah. these days, one often eats quickly in a place like this. yakoyo, serving traditional nigerian dishes made the way
they should be made. iqou: this is called ewedu, juiced nigerian leaves. anthony: ewedu is a soup from the yoruba tribe. crayfish, chilies, locust beans and jute leaves. this is good. oz: have you had jollof rice? anthony: it s rice cooked with atim: tomato sauce. oz: spiced tomato sauce. it s almost like spanish red rice. anthony: jollof rice a staple across west africa. country of origin? don t get into that issue. it s contentious. all i can tell you is it s delicious. now who runs these businesses? atim: you walk in and you see an old lady sitting by the corner, her eyes are darting. iqou: yeah. you know she s checking, counting tables you know, has the girl brought back my money? so she sits there to control her money. anthony: in the back, you see a guy cooking big batches to