Introducing Nigerian Cuisine to East Tennessee: The Story of Royal Red Stew

Helen and Paul Okpokowuruk are introducing West African flavors to East Tennessee with their Royal Red Stew. Their culinary venture began as a retirement project and has successfully gained partnership with Food City, ensuring widespread availability. The stews are prepared with care, offering authentic Nigerian dishes for local consumers.

The culinary landscape of East Tennessee is being enriched with Nigerian flavors, thanks to Helen and Paul Okpokowuruk, two engineers who created Royal Red Stew. Originally from Nigeria and now residing in Johnson City, they aim to introduce the tastes of their homeland to local residents. Their backgrounds include degrees in mechanical and agricultural engineering, with notable employers such as Procter & Gamble and Frito-Lay, leading them to start this venture as they approach retirement.

Royal Red Stew, a slow-cooked, tomato-based sauce, requires approximately seven hours of preparation for each batch. The Okpokowuruks view this enterprise as a means to provide Southern Appalachians with authentic Nigerian dishes made easily accessible. The stews are produced at Mountain Harvest Kitchen, a food business incubator that the couple regards as having ideal facilities for their needs.

Currently, there are five flavors of Royal Red Stew available, including a popular curry variant known for its moderate heat and appealing aroma. “It’s not overpowering curry. It has a sweet flavor and aroma,” stated Paul regarding the curry flavor. At a recent demonstration at their kitchen, Helen showcased various dishes, including a popular Nigerian beef stew and jollof rice, a staple at celebrations in West Africa. “Jollof rice has to be there,” Helen fondly remarked about its cultural significance.

The inspiration for their food venture springs from Helen’s family background; her mother was a school dietitian and restaurant owner focused on food preservation. The couple began their business as their youngest child was about to leave home, starting by selling to specialty stores and participating in festivals. Their significant breakthrough occurred at the Pick Tennessee Products convention, leading to their products being stocked in Food City supermarkets throughout several states.

“We’re a success because Food City opened its doors to us,” exclaimed Paul, while Helen emphasized the joy their business brings her, stating, “putting a smile on people’s faces” is her greatest reward, highlighting the gratification they feel from sharing their cultural cuisine.

In summary, Helen and Paul Okpokowuruk are pioneering the introduction of West African culinary traditions in East Tennessee through their Royal Red Stew line. By leveraging their backgrounds in engineering and focusing on quality and authenticity, they have created a successful food business that not only offers convenience but also fosters cultural connection. Their venture reflects the joy of sharing heritage and the positive impact on the community, especially through their acclaimed dishes like jollof rice.

Original Source: www.timesnews.net