Cooking through quarantine

Ozoz Sokoh, Food explorer. Ontario, Canada.

How has your day-to-day life been affected by COVID-19?

My daily routines have changed, not so much in the timing but the doing. I still get up early but now with nowhere to go. My children and I begin the day with cups of tea. I make a large pot, mostly of spiced teas before they get up and it’s the first thing they reach for whenever they wake up. I didn’t realise we loved tea this much. I knew I loved spices but I know even more how much of a delicious difference they bring during these times when I’m making some of the same things over and over again. I’ve done more online shopping than I ever have, trying for several days to get a delivery slot — what a new sport that is!

What’s been keeping you busy?

Reading cookbooks and researching Nigerian food history. Also trying out new recipes and learning food techniques like tahdig, that golden upside-down Persian rice dish that celebrates bottom pot and reminds me of how we revere that too in Nigerian cuisine. And tangzhong, a cooked wheat flour roux used in Chinese baking to create soft, tender and chewy loaves. And baking pineapple buns; Chinese bakes named for the pattern formed on the top crust thanks to a cookielike dough draped over it before baking.

— I miss the crisp, cool air on my morning walks. That feeling of being warm under layers but the refreshing cold air in my face is everything.

The place you miss the most?

Outside! I miss the crisp, cool air on my morning walks. That feeling of being warm under layers but the refreshing cold air in my face is everything. Also, I miss this huge grocery store near me that has the most amazing selection of foods from all over the world.

— I miss the crisp, cool air on my morning walks.

That feeling of being warm under layers but the refreshing cold air in my face is everything.

— Mise En Place: Nigerian cooking session. I’ve done more Instagram Live sessions than ever before.

Who do you miss the most?

Oh wow. Are you trying to set me up? My family and friends will have my neck, ha. But of course I miss them the most.

What have you learned about yourself?

One: I can be consistent. I started a bible study routine, mostly reading and praying when I get up. I’ve done it 43 days in a row. I’ve also started working out four or five times a week, mostly right after bible study — that domino effect.

Two: I flourish when given time and surrounded by plenty — I don’t get overwhelmed. I took out 15 cookbooks before lockdown and I’ve spent my time poring through them in ways I wouldn’t have done before. I’d have flicked through, selected a few recipes, tried them and returned the books. Now these books are becoming my best friends.

— I took out 15 cookbooks before lockdown and I’ve spent my time poring through them in ways I wouldn’t have done before. I’d have flicked through, selected a few recipes, tried them and returned the books. Now these books are becoming my best friends.

First thing you’ll do once out of lockdown?

Go to my favourite grocery store to get some fruit: rhubarb, guava, June plums and on the way I’ll grab some pearl milk tea with double boba, coconut jelly, regular sugar and a little ice.

Favourite lockdown challenge?

My challenge has been practising zero waste. How can I make sure nothing ends up in the bin? Some interesting things I’ve saved include parmesan ends, crumbs, stock and turning Hungarian wheat noodles, nokedli, into tangzhong because no one wanted to eat them, and combining that tangzhong with some parmesan crumbs to become pizza dough. Or the lemony condiment I made with already juiced lemon, boiled, insides scooped out then shells blitzed. Heavenly!

Soundtrack to your lockdown?

‘Way Maker’ by Paul McClure.

— Taydig was always this mysterious scary thing that I never had time or courage to try. I executed it to perfection. Plus it vanished off the plate. You should have seen my excitement.