Uncooked Women

Uncooked Women
Uncooked Women

Joined by the most interesting people in West African gastronomy, food writer, Adaorah Oduah, and hospitality entrepreneur, Olamide Oladoyin, dig into food, culture, and everything in between.

Episodes

  1. 4 DAYS AGO

    ‘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 Toronto, and most recently New York. Ada & Lamisko dig into his life as a product designer by day and chef by night, living and cooking in Canada, and his supper club responsible for putting rectangular akara on all our TikTok feeds.

    1h 2m

  2. 9 FEB

    ‘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 & Lamisko kick-back with co-founder Mosun who walks them through the ABCs of drinking, a brief history of cocktails, and how Quacktails was born.

    52 min

  3. 2 FEB

    ‘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 baker to blogger and finally founder of Ata Rodo Magazine.

    54 min

  4. 27 JAN

    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!

    32 min

  5. 25/08/2023

    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 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.

    31 min

  6. 11/07/2023

    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 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

    35 min

  7. 17/06/2023

    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, 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

    29 min

  8. 31/05/2023

    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 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 and tell us what you’re eating Find the documentary here:⁠ ⁠Where Did Agege Bread Come From?⁠⁠ ⁠Jaimacans demand reparations during royal visit⁠ ⁠Chinese Immigrant Origins of Jamaican Hardo Bread⁠ ⁠A Brief History of Jamaica ⁠ The Uncooked Women podcast is co-hosted by Adaorah Oduah, Olamide Oladoyin and Ore Dosumu.

    21 min

  9. 15/01/2022

    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. 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!

    33 min

  10. 16/11/2021

    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. Special thanks to Taedo Bills whose song - ‘25’ is featured in the opening credits of this episode.

    34 min

  11. 16/10/2021

    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 has come with it. The restaurant industry has become a natural hub for the migrant population and these communities have not only changed the way Nigerians eat forever, they’ve also ushered in Afrofusion cuisine - a bold, African forward blend of the many influences on our homegrown staples. To tell us more about fusion and the future of West African food is Nkesi Enyioha, the executive chef of award winning restaurant - HSE Gourmet and her newly opened Afrofusion spot - OHURU

    37 min

  12. 15/10/2021

    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!

    1 min
  • 12 Episodes

5
out of 5
9 Ratings

About

Joined by the most interesting people in West African gastronomy, food writer, Adaorah Oduah, and hospitality entrepreneur, Olamide Oladoyin, dig into food, culture, and everything in between.

Information

  • Creator
    Uncooked Women
  • Years Active
    2020 - 2025
  • Episodes
    12
  • Rating
    Explicit
  • Copyright
    © Uncooked Women
  • Show Website
    Uncooked Women

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