HeyJaredUncooked 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.
- Indexed episodes, last 90 days
- 4
- Latest publication
- Sep 1, 2026
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- Checking…
- Earliest in this view
- Aug 4, 2026
Latest episodes
How Nigerian Hospitality Brands Are Creating Homegrown Fine Dining w/ Chef Wu and Chef Vee (opens the original)
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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, shelf-stable products. In this episode of Uncooked Women, two Nigerian-owned hospitality brands are working through what it actually takes to fix that: from harvest, to processing, to service.Adaorah Od
From Food Blog to Parts Unknown: How Atim Ukoh (Afrolems) is Preserving and Innovating Nigerian Food (opens the original)
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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 made Nigerian food history on screen.In this episode of Uncooked Women, Adaorah Oduah talks with Atim about innovation and versatility in Nigerian cooking, the Lagos culinary scene, and the Memories on a
What 10 years as a Nigerian Founder Taught Chef Nkesi Enyioha of HSE Gourmet About Authenticity (opens the original)
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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 restaurant, and today, HSE is a homegrown staple of Lagos' dining scene. In this episode, Adaorah Oduah talks with Chef Nkesi about a decade of building on her own terms: why she's stopped chasing "authenticity"
Iru vs Seasoning Cubes, Post-Harvest Loss, Female Farmers, & Sustainable Food Systems w/Chef Moyo (opens the original)
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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 Chef Moyo Akinbo, founder of the Atije Experience and winner of The Kitchen Season 1, and a researcher exploring sustainable indigenous West African food systems, to unpack that gap and what it reveals a
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