The 4th Annual Black Women in Food Summit is the premier event celebrating the talent, resilience, and innovation in the food industry. From renowned chefs and restaurateurs to food writers, food justice advocates, farmers, and food entrepreneurs, this Summit is the epicenter of culinary excellence, knowledge-sharing, and empowerment.

A cookbook club with Josh & Cynthia of the amazing Vancouver Cookbook Club

We’re thrilled to welcome back @cookbooksandconvos to Rex at the Royal, as we gear up for an elegant and vibrant dining event with @kitchenbutterfly and @chefangiebrown!

Culinary storyteller Ozoz Sokoh partners with Chef Angie Brown for an unforgettable evening in celebration of Ozoz’s new book, Chop Chop: Cooking the Food of Nigeria.

This citywide festival, created by @sisterlylovephilly celebrates food, community, culture with an incredible lineup of nationally recognized cookbook authors, chefs and restaurants.

A culinary experience exploring the distinct ingredients and techniques that make West African cooking so beloved and delicious!

Cook with Ozoz Sokoh, author of Chop Chop, in a special West African cooking class at Franklin Square Market. Join Ozoz and Annette Tomei for a small-group culinary experience exploring the distinct ingredients and techniques that make West African cooking so beloved and delicious. Taste, smell, and mix the spice blends, seasonings, and pastes used for flavor, learn to make a traditional Groundnut Chop, and sip on a tamarind beverage, all in the intimate studio kitchen at the Franklin Square Market. FSM is thrilled to welcome Nigerian author Ozoz to this special edition of Annette’s Cookbook Club!

An unforgettable evening of food, wine, and words.

We’re excited to welcome Ozoz Sokoh as our next speaker on February 10. A culinary researcher, writer, and educator, Ozoz Sokoh explores food as a lens to understand culture, history, identity, and place, with a particular focus on West African and diasporic foodways.

Ozoz Sokoh is a culinary researcher, writer, and educator whose work explores food as a powerful lens to understand history, culture, identity, and place. Through archival research, fieldwork, and storytelling, she traces West African and diasporic foodways, revealing how ingredients, techniques, and culinary traditions carry knowledge across generations and geographies.

Her practice moves beyond the kitchen, positioning gastronomy as a form of cultural research and education. By connecting recipes to language, migration, and memory, Ozoz Sokoh’s work invites us to rethink food not only as nourishment, but as an archive, a map, and a living system that shapes communities and cities.

A talk on the history and heritage of Nigerian Food

"The range of Nigerian gastronomy is wide, from mainstays such as mọsa (plantain fritters), steamed bean pudding (mọ́ínmọ́ín elewe), and jollof rice to delicacies found in other cultures such as puff puff, which echoes fried dough dishes across the world."

Join us at Mississauga’s annual literary festival for a perfect blend of author talks, panels, local exhibitors, industry-led workshops, community-focused activities, and so much more! There’s something for every reader and writer, no matter your age.

Celebrating with loved ones on pub day

CulinaryArts@SPAC presents an immersive evening of West African culture with Nigerian-born culinary anthropologist and author Ozoz Sokoh, in conversation with WAMC’s Sarah LaDuke. Sokoh will share stories from her highly praised new book Chop Chop: Cooking the Food of Nigeria, a definitive guide to Nigerian cuisine featuring 100 recipes that honor and preserve the nation’s rich culinary traditions. In the tradition of Julia Child’s Mastering the Art of French Cooking and Madhur Jaffrey’s An Invitation to Indian Cooking, Chop Chop offers both a cultural history and a hands-on introduction to the flavors of Nigeria.

Join us for an evening of conversation about Nigerian food and culture with CHOP CHOP author Ozoz Sokoh and Bold Fork Books' Brinda Penmetsa.

“Rooted at the Table: A Tale of Two Chefs” will celebrate bold flavours, ancestral traditions and fire-kissed techniques. Chef Jean-Régis Raynaud, owner of Le Baratin Restaurant and Chef Marc Kusitor of Choptime Catering along with food explorer and cookbook author Ozoz Sokoh will host a French African-Haitian inspired dinner.The dinner will celebrate delicious flavours using open fire cooking techniques and promote Black Food Sovereignty that provides healing and empowerment within their communities.A ticket includes: 5-course meal with apps and wine A copy of Ozoz Sokoh's cookbook “Chop Chop” Demonstrations, Visual Art & Music Samples of spices used in the dishes

Join food explorer and author Ozoz Sokoh for a deep dive into the details and nuances of Nigerian food and culture, through the lens of cassava/manioc/yuca, exploring classic and contemporary recipes found in her debut cookbook, Chop Chop: Cooking the Food of Nigeria

Cassava and cassava products are essential to life and daily living for the majority of Nigerians across all spheres of society, despite the fact that cassava is a fairly recent import to Nigeria (and Africa in general).

A conversation, brilliantly guided by Dorrie Wilson, and hosted by The Food Bridge in Brussels, about heart of food, culture, memory, and identity with the inimitable Ozoz Sokoh — culinary creative, storyteller, and author of Chop Chop.

Presented by The Festival of Literary Diversity at Peel Art Gallery Museum and Archives (PAMA), Brampton ON. Tickets available until April 27.

Books and food have a lot in common–they both provide life-giving sustenance. In this FOLD specialty event, Nigerian-Canadian chef and author Ozoz Sokoh curates a menu based on her new cookbook. YA fantasy author Shade Lapite joins her in conversation about exploring identity, culture, and history through food.