ROOTED IN FLAVOR: MY JOURNEY AS A NIGERIAN CUISINE
CHEF
Food has always been my language as a way of expressing culture, memory, and
identity. As a Nigerian cuisine chef, my work is deeply rooted in tradition, yet
constantly evolving through creativity and global influence. I see cooking not
just as nourishment, but as storytelling: every dish carries history, emotion, and
a sense of place.
EDUCATIONAL BACKGROUND AND CULINARY FOUNDATION
My journey into the culinary world began with a strong curiosity about food and
how it brings people together. I pursued culinary education at DEE CULINARY
INSTITUTE, Ajah, Lagos State. It's a professional training that equipped me with
both theoretical knowledge and practical skills in food preparation, kitchen
management, hygiene standards, and menu development. Long before pursuing a
career in an experienced setting I have always had hands on little things like
pastries, chops and few online videos where I watch and learn food recipes.
My late grandmother (heavens rest her soul) will prepare native soups which made
it more interesting and grew my curiosity. Growing up surrounded by Nigerian
food culture played a major role in my education. From open-air markets to family
kitchens, I learned the importance of fresh ingredients, bold spices, patience, and
respect for the cooking process. These early lessons continue to influence my
approach as a professional chef today.
PROFESSIONAL EXPERIENCE
Over the years, I have gained experience working across different culinary settings,
including private cooking, catering services, outdoor food events, and customized
meal preparation. My work often involves creating menus that balance authenticity
with accessibility, especially for diverse audiences.
I have cooked for intimate gatherings and large events, managing every stage of
food production from sourcing ingredients to final presentation. This experience
has strengthened my ability to work efficiently under pressure while maintaining
consistency, quality, and flavor. I am particularly skilled at adapting traditional
Nigerian dishes to suit modern dining preferences without losing their original
essence
CELEBRATING NIGERIAN CUISINE
Nigerian cuisine is one of the most diverse and flavorful in the world, shaped by
over 250 ethnic groups and a rich agricultural landscape. My specialty lies in
showcasing this diversity through carefully prepared dishes that highlight regional
ingredients and techniques.
Some of the Nigerian recipes I am most passionate about include:
Jollof Rice – Nigeria’s iconic rice dish, slow-cooked in a rich tomato and pepper
base, known for its depth of flavor and cultural pride.
Ingredients:
✓ 2 cups of basmati rice
✓ 3 cups of chicken or beef broth (for enhanced flavor)
✓ 1 cup of roasted jollof mix: tomatoes, scotch bonnet pepper, paprika, garlic, and fresh ginger
✓ Salt, to taste
✓ 3 tablespoons of cooking oil (your preferred choice)
Instructions:
1. Prepare the Rice:
Begin by soaking the rice in warm water for 7 minutes. Add a pinch of salt and cover the pot to remove excess starch, ensuring the rice stays fluffy. After soaking, drain the rice and rinse it with room temperature water until the water runs clear.
2. Prepare the Jollof Mix:
If you haven't already roasted the pepper mix, blend the ingredients until smooth. Next, boil the mixture until the water has evaporated. The ingredients you'll need are:
● 1 red bell pepper
● 3 tomatoes
● 1-2 cloves of garlic
● A small piece of ginger
● Chilli pepper (to taste)
If you choose to roast the mix in a pan over medium heat until the oil begins to separate, this will enhance the flavors. This step is optional if you are using a pre-made mix.
3. Cook the Jollof Rice:
● In a large pot, heat the oil over medium heat. Once hot, add the roasted jollof mix and sauté for about 5-7 minutes, stirring occasionally to boost the flavor.
● Season with salt to taste and mix well.
4. Add Water
● Pour 3 cups of water (or broth) into the pot containing the pepper mix.
● Stir to combine and bring to a boil.
5. Add the Rice
● Once the liquid reaches a boil, add the drained basmati rice to the pot. Gently stir to ensure the rice is evenly incorporated into the mixture.
6. Simmer
● Reduce the heat to low and cover the pot with a tight-fitting lid. Allow the rice to cook for 20-25 minutes on low heat without lifting the lid. This helps the rice steam and absorb the flavors.
7. Check for Doneness
● After 20-25 minutes, check if the rice is cooked and has absorbed all the liquid. If it isn't fully cooked, you may add a splash of water (if necessary) and continue cooking for a few more minutes.
8. Fluff & Serve
● Once cooked, turn off the heat and let the rice sit for an additional five minutes.
Then, use a fork to fluff the rice gently.
● Serve warm as a main dish or alongside proteins or vegetables.
ENJOY!
Follow the next pages for more amazing, delicious and full of flavour Nigerian recipes with Chef Fola! 👩🍳🇳🇬