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Lakeith Stanfield (L): Photo by Mike Coppola/Getty Images for EW. Kwame Onwuachi (R): Courtesy of Kith/Kin.

A Film Adaptation Based On Nigerian-Jamaican Chef Kwame Onwuachi's Memoir Starring Lakeith Stanfield Is In The Works

The remarkable journey of the 2019 Rising Chef of the Year is set to be told on the big screen.

Kwame Onwuachi, the acclaimed rising head chef of Kith/Kin, is set to have his remarkable story be developed for the big screen, Variety reports.

Onwuachi's memoir co-written with Joshua David Stein, Notes From a Young Black Chef, has been picked up by A24 and will be adapted into a feature film starring none other than Lakeith Stanfield. Randy McKinnon will pen the script based on the book.

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Culture
Danielle Ekwueme.

This 21-Year-Old Entrepreneur Is Bringing Nigerian Palm Wine Into the Future One Bottle At a Time

With her bottled palm wine company "Pamii" Daniella Ekwueme is improving on tradition and filling a void in the Nigerian spirits market.

In 2016, Daniella Ekwueme, the founder of the Nigerian palm wine company Pamii, had a casual thought when looking out at her mother's land in Abuja. "She just had this farmland and she wasn't doing anything with it," she recalls. "So I was like 'Oh, have you ever thought of planting palm trees and getting palm oil or palm wine and boxing it up?"

While her mother's answer was no, the thought took hold in her young, entrepreneurial mind. She'd had palm wine—an alcoholic drink made from the sap of various species of palm trees and endeared to many Nigerians—at weddings and gatherings in the past, but it never quite "hit the spot" so to speak. "I realized that every time I've had palm wine in Lagos or Abuja, it's always off or sour. Because palm wine ferments, so the longer you leave it, it gets bitter and [undrinkable]. So anytime I've had it at weddings it just doesn't taste right to me."

This presented an opportunity for the young student who was just 18-years-old at the time and moving between Lagos, London and Abuja: she could improve upon an age-old product, still very much in demand, by revamping the production process and packaging it. After extensive research and visits to local palm wine farms in Abuja, Ekwueme decided she was ready to experiment. Along with a small team, she bottled her first batches of palm wine in December 2017, calling the product Pamii—a naturally-brewed, premium palm wine. Ekwueme's product is different—it fills a void in the Nigerian spirits market because it's actually Nigerian-made. She reminds me that while her company isn't the first to try bottling the beverage, others fell short due to "poor execution, poor branding," and failure to "cultivate a brand and lifestyle around it."

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Film
Photo still courtesy of Chika Okoli.

This New Documentary Sheds Light On the History of a Beloved Nigerian Staple—Agege Bread

'Fresh Agege Bread' by Chika Okoli's FABA gives us a much-needed insight into the popularity of Nigeria's coveted Agege Bread.

This new documentary following Nigeria's own Agege Bread contributes to the need of preserving and documenting food culture on the continent.

In Fresh Agege Bread, directed and produced by filmmaker Chika Okoli of FABA (For Africans By Africans), we follow food researcher Ozoz Sokoh as she traces the history and popularity of Agege Bread featuring its pioneering bakers, community figureheads and locals. The documentary touches on the rise of the booming product as well as addresses some of the controversies around the health and safety measures applied in the production of this staple.

For Okoli, the inability to find such insights about this significant food in Nigerian culture is what inspired her to develop this documentary.

"Agege Bread is so popular in Lagos but shockingly, there is very little information about it online and the same can be said about other cultural elements that are significant to our way of life," she shares with us.

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popular

Eko Kitchen Will Be the First Nigerian Restaurant To Open in San Francisco

Nigerian food lovers in the Bay Area will no longer have to do without such succulence.

This former Silicon Valley financial analyst has taken the leap to fill in a much-needed gap in the Bay Area's food scene.

Eko Kitchen, helmed by head chef and CEO Simileoluwa Adebajo, will be landing in San Francisco on May 3. As she shares in a viral tweet, Adebajo quit her job as a financial analyst to make this dream come true. She seeks to "stay as close to home as possible," developing recipes she learned from her mother as well as her two grandmothers.

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