At the HQ, we’re all about intuitive nutrition. Eating not just as a sport or for pure indulgence, but as a way to fuel our bodies with the right nutrients it needs to function effectively. We explored the plant based way of eating and enjoyed quite a lot about it- the lightness one feels after having a meal, the exploration of balancing our Nigerian palette to eating mostly vegetables and fruits. We also invited some of our friends to join us, including Food geologist, photographer and New Nigerian food explorer Ozoz Sokoh of Kitchen Butterfly. We discover yaji cauliflower steaks, a spicy zobo dip, coconut and cassava salad and tons more plant based recipes.

Ozoz:

Awareness comes with time and experience. I would never have thought that someday, I would understand being vegetarian or vegan–after all, I am Nigerian. One-whole-hundred percent meat eating, meat-loving Nigerian!

Experiences have opened my eyes, broadened my palate, and have inspired me to explore plant-based foods as part of a varied, balanced lifestyle. This fits with the ethos of The ‘New Nigerian Kitchen,’ my philosophy and practice to celebrate Nigerian cuisine in its entirety, i.e.: history and heritage, culture, traditional approaches, contemporary interpretations and quite importantly, documentation.

Interestingly, Nigerian cuisine is much easier to vegan-ize than is obvious at first glance. If I was vegan, a typical day’s eats would not be boring. I would start off with some golden turmeric milk full of warming spices, flaked almonds, good-for-you antioxidants and all manners of goodness.

ozoz

For breakfast, I’d treat myself to some akara toast or as someone aptly described it, Nigerian toast. This dish combines bread and bean batter instead of eggs in the classic French toast. It is everything you ever loved about bread and akara – easy to make and tasty too.

Here’s how: