In this interview with Chef Roux, a renowned chef and consultant, she explores her profound passion for cooking, her trusted go-to ingredients, and her interpretation of the values encapsulated in the “Eat For Good” ethos.
It’s not every day you get to walk into the minds of visionaries who have made it a mission to transform the landscape of the diet of Nigerians.
● Your love for cooking began at age seven when you watched your mum cook and bake. What was the last meal you made together?Chef Roux: Funny enough, I didn’t enjoy cooking as a child because I grew up in a home that people always visited; we were always cooking. Eventually, I grew to love it as it formed a really strong bond between my mum and I. Now, I enjoy it so much that I cook for a living.The last meal we made together was Nsala soup (white soup).
And I remember she would always say things like, “I like this soup because it doesn’t have oil and it’s so light and healthy”— every single time she makes it. Thanks to her, not only did my love for cooking start with her, but she is the reason I love fruits and vegetables today, especially carrots and cucumbers.
● As a chef, what are your go-to ingredients for a healthy meal? Chef Roux: Well, in the culinary symphony that is my kitchen, I like to play around with lots of fresh greens, nuts, grains, lean proteins and every other vibrant fruit and vegetable that reminds me of a rainbow.I believe a healthy meal is not just about nourishment; it is also about creating a delicious harmony of flavours and textures. This also makes healthy eating a fun experience and cancels the narrative that ‘healthy food is boring.My favourites include kale, cabbage, carrots, beetroots, seafood, avocado, potatoes, quinoa, fonio, chai seeds and mushrooms. Honestly, the list can go on and on. Omg! How could I forget cucumbers and watermelons? I love how filling they are because of their high water content. ●
In your role as a Knorr Eativist, what’s your standout recipe so far, and how does itembody the values of ‘Eat for Good’? Chef Roux: Choosing just one standout recipe is tough! But two definitely come to mind: my kale sauce,m, packed with lots of vitamins, perfectly embodies ‘Eat for Good.’ It’s a delicious reminder that nourishing meals can be budget-friendly and definitely tasty. And my Jollof quinoa twist, using protein-rich quinoa instead of rice, is a reminder that we can engage in mindful and guilt-free indulgence with our staples. Both recipes will be up on my page soon, so stay tuned!
