PODCAST · society
Uncooked Women
by Uncooked Women
Joined by the most interesting people in West African gastronomy, award-winning food writer, Adaorah Oduah, digs into food, culture, and everything in between.
Episodes
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How Nigerian Hospitality Brands Are Creating Homegrown Fine Dining w/ Chef Wu and Chef Vee
Before Nigerian food can take its place on the world stage, there's work to do at home. Nearly 70% of food shipped abroad gets rejected over poor trade facilitation, and 60-65% of harvests are lost before they even reach a market. Nigeria exports raw ingredients, but struggles to export finished,...
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From Food Blog to Parts Unknown: How Atim Ukoh (Afrolems) is Preserving and Innovating Nigerian Food
How did a food blog started to promote a small business end up on Anthony Bourdain's radar? Food innovator Atim Ukoh, known as Afrolems, shares how her blog became a launchpad for a feature on the Lagos episode of Anthony Bourdain’s Parts Unknown, where she, her mother, Iquo Ukoh, and Ozoz Sokoh...
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What 10 years as a Nigerian Founder Taught Chef Nkesi Enyioha of HSE Gourmet About Authenticity
10 years ago, Chef Nkesi Enyioha launched HSE Gourmet, a rare Nigerian-owned, woman-built restaurant serving gourmet comfort food inspired by her travels, from aromatic pho to a hearty beef pot pie. What started as a private catering service became a cafe, then almost by accident, a full...
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Iru vs Seasoning Cubes, Post-Harvest Loss, Female Farmers, & Sustainable Food Systems w/Chef Moyo
Why did an imported seasoning cube become a kitchen staple across West Africa while Iru aka dawdawa, the umami-rich fermented locust bean used across West African cuisine, never got the same shot? In this Season 2 premiere of Uncooked Women, award-winning food writer Adaorah Oduah sits down with...
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‘That’s Chef Wu, To You’ with Wunmi Durosinmi-Etti a.k.a Chef Wu
Chef Wu keeps it spicy in and out of the kitchen. After running a successful Afro-Caribbean food catering business in London, she moved to Lagos to start Oùnję Co. — her hospitality consultancy firm. Braised ox cheek pepper soup, and plantain brûlée are some of the dishes she serves at private...
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‘Fonio is For the Girls’ with Cobi-Jane Akinrele
Cobi-Jane Akinrele wants Nigerian female farmers to get paid. She’s the founder of The Aké Collective, a health and wellness company that’s making fonio more accessible. After leaving the Cambridge countryside for Lagos, she planned to start an agri-tech business in Jos after completing her NYSC....
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‘Let Her Cook!’ with Jumoke Toyobo a.k.a Chef TYB
Jumoke Toyobo makes a delicious garri sorbet. Known in the kitchen as Chef TYB, she’s a private chef and restaurant consultant who serves immersive dining experiences with menus that match her diverse culinary background. From pub kitchens in Portsmouth to Michelin starred restaurants in London,...
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‘In the Supper Club, We All Fam’ with Funmilade Taiwo a.k.a Chef FT
Inside Chef FT’s Toronto apartment, you’ll find him serving guests fusions like banga risotto with sea snails, and garri tostadas finished with a honey bean puree. What started as a barbecuing gig evolved into Lamuren Inc., his company that curates contemporary Nigerian dining experiences across...
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‘Return of the Quack’ with Mosun Aderinokun
Mosun Aderinokun, and her elder brother Dare, are the brains and bartenders behind Quacktails - a mobile cocktail bar and delivery service that’s refining the classics with fresh syrups and seasonal produce, while also mixing up signature cocktails like the Sapele ginger and the Okoroshi. Ada &...
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‘The Camera Eats!’ with Anjola Awosika
Anjola Awosika has one of the most mouthwatering Instagram accounts in Nigeria. If you’ve eaten it, Anjola has most likely shot it. He tells Nigerian food stories through photography and film and is elevating West African food, one shot at a time. Ada & Lamisko dig their way into his journey from...
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Unsettled Beef
Ada and Lamisko are officially back from sabbatical! Their kitchen, now under new management, presents the menu for this episode: Nigerian-Kazakh-Surinamese fusion origin stories, lightly roasted ex-business partners, and the podcast lore as the final apéritif. Enjoy!
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Colonial Cubes
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…
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The Streets Aren't Safe...From Inflation
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...
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The Real Jollof War: Senegal vs France
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,...
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Long Live the Bread King
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...
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Beer vs Craft Beer
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....
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How Food Made The #EndSARS Protests
During the #EndSARS movement, several small businesses paused their day-to-day operations to feed thousands of people for FREE. On this episode we reflect on the anniversary of the #EndSARS protests and how food and those vendors gave Nigeria the longest protest it’s had in the past 4 decades....
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Lagos Restaurants: A Story of Migration
On this episode, the uncooked women dig into one of their favourite things - restaurants that provide food they didn’t have to cook! We head to the Syrian Club, a restaurant and social club that’s been in Lagos since the 80’s, to speak with Tamer about migration into Lagos and all the food that…
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SEASON TRAILER Introducing: The Uncooked Women Podcast
We’re back baby! It’s a brand new season of connecting the food we didn’t cook to just about everything. Join us as we eat our way through Nigerias rich gastronomy and connect the dots between food, history, politics and ourselves as eaters. Stay tuned and subscribe!
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Frequently Asked Questions
How many episodes does Uncooked Women have?
Uncooked Women currently has 19 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Uncooked Women about?
Joined by the most interesting people in West African gastronomy, award-winning food writer, Adaorah Oduah, digs into food, culture, and everything in between.
How often does Uncooked Women release new episodes?
Uncooked Women has 19 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Uncooked Women?
You can listen to Uncooked Women on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Uncooked Women?
Uncooked Women is created and hosted by Uncooked Women.
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