Uncooked Women

When Nestle and Unilever introduced Maggi and Knorr bouillon cubes to West Africa almost 70 years ago, they took over an informal umami market run mostly by women. Before bouillon, we used fermented beans and seeds like iru and ogili, to deepen the flavours of our soups and stews. Today, both Maggi and Knorr market their seasoning cubes to Nigerian women as a means to the end of modern womanhood - a mythical destination where women can do it all in spite of the patriarchy on their necks. However, a closer look at the colonial histories that built these companies tells a different story - a story of marketing language co-opted and cherry-picked from feminist movements to advance corporate gain.

In Nigeria, street food means tasty portable snacks like Àkàrà and Suya, but it also means bowls of pepper soup and loaded plates of rice and stew served from the many bukas that crowd street corners. Street food culture is run by the city with the most streets - Lagos, the port city that used to be a center for international trade. These Lagos streets keep most of Nigeria's working population fed, but food in the country is getting more expensive than it has ever been due to rising food inflation. We sat down with Ayoola Oladipupo - a food writer that explores the cultural economics of Nigerian food - to talk about Lagos Island joints, the best spot to get amala in Ibadan, and also to understand why exactly Nigeria’s food is getting more expensive.  Follow us on social media @uncookedwomen to keep up with our food adventures

The West African jollof wars are friendly internet banter about an umami-rich rice dish beloved across the region. When we’re not fighting about who makes it best, we’re reluctantly agreeing that the region owes the recipe to Senegal, the real winners of the Jollof war.  Food historian, writer, photographer, and all-round jollof connoisseur, Ozoz Sokoh, joins us to talk about the significance of West Africa’s favourite dish beyond the plate and across the region. When a grain shortage in Senegal led Penda Mbaye, a chef in a colonial kitchen, to substitute barley for rice in her one-pot dish of tomatoes, vegetables, and fish, she would go on to make West African food history. Her dish was a reaction to a grain shortage caused by the French who were using the farms to grow and export peanuts - a cash crop that has made France a wealthy western power.  On this episode, we’re talking about the real Jollof war, the one between Senegal and France.  Follow us on social media @Uncookedwomen to keep up with our food adventures. Learn more about rice in Senegal here: https://www.nytimes.com/2021/11/11/t-magazine/senegal-homegrown-rice.html

Amos Shackleford initially arrived in Lagos from Jamaica to work on the railroads, but he would go on to make Nigerian food history. When Shackleford started his bakery from Ebute Metta in the 1920s, he would use his business savvy to feed a growing appetite for bread across the country. On this episode we stop by one of our favorite restaurants in Lagos - Jamksi - to eat some hardo bread, the ancestor of Nigerian Agege bread, and also to learn about the history Jamaicans and Nigerians share. Our story starts from a Queen who led a rebellion against the British in Jamaica and takes us to Lagos, Russia and right back to Lagos where we’ll make a final stop at the Wheatbaker hotel.  Follow us on Instagram⁠ ⁠@uncookedwomen⁠⁠ [https://www.instagram.com/uncookedwomen/] and tell us what you’re eating Find the documentary here:⁠ ⁠Where Did Agege Bread Come From?⁠⁠ [https://www.youtube.com/watch?v=iDopeh-X4rs&t=4s&ab_channel=ForAfricans] ⁠Jaimacans demand reparations during royal visit⁠ [https://www.youtube.com/watch?v=DtF0UiHsatw&ab_channel=CityNews] ⁠Chinese Immigrant Origins of Jamaican Hardo Bread⁠ [https://www.vice.com/en/article/a3xgdk/confronting-the-colonial-past-of-jamaicas-hard-dough-bread] ⁠A Brief History of Jamaica ⁠ [https://www.atlasofhumanity.com/jamaica] The Uncooked Women podcast is co-hosted by Adaorah Oduah, Olamide Oladoyin and Ore Dosumu.

Every bottle of Budweiser or Heineken is made to taste the exact same wherever you’re drinking around the world…and that gets boring. Cue, Craft Beer & Craft Breweries — smaller breweries that are popping up everywhere and making refreshing new twists to the world’s most widely consumed alcohol. Think pepper infused beers, or yam beer! They may seem new or even outlandish, but craft beers borrow from beer's beginnings — a pre-industrial time when people made beer from ingredients found in their houses, like bananas, rice, and corn. On this episode, we stop by Igbadun Brewing, a microbrewery in Lagos that’s following the cue of brewers in countries like Japan & the US, and bringing local flavours back to beer. We also speak with Jon Bazie of Tioga-Sequoia, a craft brewery making cool beers in sunny California. It’s all about bringing local flavours back to beer this episode. Enjoy!