Nigerian Culinary Delight: Royal Red Stew Brings West African…

Nigerian flavors are increasingly represented in East Tennessee through Royal Red Stew, created by Helen and Paul Okpokowuruk. The couple, seasoned professionals in engineering, have established a food business to share their heritage. Their products are available in Food City stores, enhancing local culinary diversity while enriching the community’s dining experience.

The culinary landscape of East Tennessee is increasingly enriched by Nigerian cuisine, particularly through the efforts of entrepreneurs Helen and Paul Okpokowuruk. The couple’s flagship product, Royal Red Stew, can now be found alongside traditional southern sauces in local stores, a testament to their commitment to sharing their homeland’s flavors. Helen, an agricultural engineering graduate from Cornell, and Paul, a mechanical engineering alumnus from the University of Wales, have utilized their professional backgrounds to develop this unique culinary offering.

Helen and Paul Okpokowuruk transitioned to Johnson City after their careers led them from Nigeria to the United States. Helen’s role at Procter & Gamble and later at Frito-Lay provided a solid foundation for their culinary venture. Approaching retirement, they decided to craft Royal Red Stew as a means to connect with their community through Nigerian cuisine. “The taste is pretty close to how my mom made it,” Helen noted, reflecting on the time and effort involved in perfecting their recipe.

The slow-cooked stew, which takes approximately seven hours to prepare each batch, is produced at Mountain Harvest Kitchen, a food incubator in Unicoi, providing essential support for their enterprise. Helen and Paul currently offer five distinct flavors of Royal Red Stew, catering to diverse palates, with curry being their most popular variant. Paul described it, stating, “It’s not overpowering curry. It has a sweet flavor and aroma.”

During a recent visit to their kitchen, Helen showcased a variety of dishes, including jollof rice, which is integral to West African celebrations. “Jollof rice is part of every celebration in West Africa,” she emphasized, highlighting its cultural significance. Their product simplifies the preparation of traditional dishes, making it more accessible to those unfamiliar with Nigerian cooking.

Food has been a lifelong passion for Helen, whose mother was a school dietitian and restaurant owner in Nigeria. Inspired by her mother’s dedication to food preservation, Helen sought to share the abundance of flavors and culture from West Africa with their community. After their youngest child left home, the couple explored the feasibility of establishing a food business.

Initially focusing on African specialty markets and local festivals, their breakthrough occurred at the Pick Tennessee Products convention when Steve Smith, president of Food City, sampled Royal Red Stew. Subsequently, their products were introduced into Food City’s stores across multiple states. “We’re a success because Food City opened its doors to us,” Paul acknowledged. Helen shared her joy in connecting with customers, stating, “To see where God has brought us is so gratifying. People dance after they taste our products.”

In conclusion, Helen and Paul Okpokowuruk are successfully introducing the rich flavors of Nigerian cuisine to East Tennessee through their Royal Red Stew line. Their entrepreneurial journey reflects their desire to connect culture with community, utilizing their skills and experiences in food engineering. With growing popularity, their products bring joy to many and highlight the significance of traditional cooking in contemporary settings, marking a successful integration of cultures in the region.

Original Source: www.timesnews.net