During an interview with Chef Roux, a distinguished chef and advisor, she delves into her deep love for culinary arts, shares her favorite staple items, and explains her understanding of the principles behind the "Eat For Good" philosophy.
Not all days present an opportunity to step inside the thoughts of trailblazers who've dedicated themselves to reshaping Nigeria's dietary landscape.
● Your passion for cooking started at the age of seven when you observed your mother preparing meals. Can you tell me about the last dish you cooked with her? Chef Roux: Interestingly, I wasn’t particularly fond of cooking during my childhood since our house was often filled with guests who required constant culinary attention. Over time, however, this evolved into a deep appreciation for cooking as it strengthened the connection between us. Currently, I am passionate enough about it to make it my career. The final recipe we prepared together was Nsala soup (white soup).
And I recall how she would consistently remark, "This soup is delightful as it contains no oil and feels so refreshing and wholesome." Each time she prepared it, these were her exact words. She instilled in me an appreciation for cooking from the beginning, and it was due to her influence that I developed a fondness for fruits and veggies, particularly carrots and cucumbers.
● As a chef, what do you usually use when making a healthy dish? Chef Roux responds: In my kitchen, which feels like an orchestra playing various notes, I often incorporate plenty of fresh vegetables, nuts, whole grains, and lean protein sources. Each ingredient brings something special—like pieces of a colorful puzzle—to create dishes bursting with flavor and texture. For me, health goes beyond nutrition—it’s about enjoying tasty meals as well.
My favorites include kale, cabbage, carrots, beets, seafood, avocados, potatoes, quinoa, fonio, chia seeds, and mushrooms. The possibilities seem endless. Oh wow, did I mention cucumbers and watermelons? They're great due to their high-water content, providing both satisfaction and freshness.
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I hope this meets your expectations! If you have more requests or adjustments needed, feel free to let me know.
As a Knorr Eativist, selecting a single standout recipe is challenging! However, I have two favorites. First, my kale sauce stands out because it’s rich in essential nutrients like vitamins, making it an excellent representation of 'Eat for Good.' This dish proves that healthy eating doesn’t have to break the bank and can still be incredibly flavorful.
Additionally, my Jollof quinoa variation highlights the use of high-protein quinoa over traditional rice, serving as a reminder that we can enjoy familiar dishes without compromising our health goals. These recipes will soon be available on my profile, so keep checking back!
Both recipes exemplify sustainable and nutritious choices that align well with the principles of 'Eat for Good,' offering both taste and wellness benefits.
Below are the essential components you should keep in your pantry as suggested by Knorr Eativist Chef Roux.
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