- Ozoz is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage.
- She has written for Food52, Basically by Bon Appétit, Parts Unknown, Al Jazeera, Serious Eats, and more.
- Her blog, Kitchen Butterfly, won the Saveur Best Food Blog award winner in 2018.
Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. She wrote her first piece for Serious Eats in 2020 and has also written for Food52, Basically by Bon Appétit, Parts Unknown, Al Jazeera, and more. Ozoz also runs Feast Afrique, a platform dedicated to West African culinary heritage. Her blog, Kitchen Butterfly, was the 2018 winner of the Saveur Best Food Blog reader's choice award for food culture.
Ozoz has degrees in geology, journalism, and museum and cultural management.
What's your desert island food?
"Soaked garri with roasted groundnuts and fresh coconut, sweetened with sugar and served with ice. Garri is milled, toasted cassava that looks like coarse polenta. It can be served like cereal and is the best/quickest snack. From the sour, tart garri to the sweet sugar, crunchy groundnuts, and creamy coconut, I love how balanced it is in flavor and texture. Did I mention that there's no cooking required? Love it.:
What's your favorite condiment?
"A scent leaf coconut paste that I make. I love it for its versatility and flavor. It is great both raw, served with ripe, crunchy plantain chips, as well as cooked into a curry, swirled through soups, and more."
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