Introducing Royal Red Stew: Nigerian Cuisine in East Tennessee

Helen and Paul Okpokowuruk have introduced authentic Nigerian flavors to East Tennessee with their Royal Red Stew product line. Originally from Nigeria, the couple has utilized their engineering backgrounds to create this culinary endeavor. Their offerings, including a popular curry flavor, are now available in Food City stores across multiple states, highlighting the growing interest in West African cuisine.

The vibrant flavors of Nigerian cuisine are becoming increasingly available in East Tennessee, largely due to the entrepreneurial efforts of Helen and Paul Okpokowuruk. This couple produces Royal Red Stew, a line of red sauces inspired by their Nigerian roots, which can now be found alongside traditional southern gravies in numerous stores across the region.

Hailing from Nigeria, Helen and Paul now reside in Johnson City, Tennessee. Helen holds a degree in agricultural engineering focused on food engineering from Cornell University, while Paul graduated in mechanical engineering from the University of Wales. Their careers led them to the area, where Helen has worked in food product development and manufacturing supervision.

As they approach retirement, the Okpokowuruks have dedicated themselves to sharing their cultural culinary heritage through Royal Red Stew. Helen expressed, “The taste is pretty close to how my mom made it… she would spend hours going to market and prepping to make it perfect.” Each batch of their slow-cooked, tomato-based stew requires approximately seven hours to prepare, allowing local residents to savor authentic Nigerian dishes without extensive time investment.

The cooking of their products takes place in Unicoi at Mountain Harvest Kitchen, a food business incubator considered by the Okpokowuruks to be an ideal setting for their enterprise. Currently, there are five varieties of Royal Red Stew available, some with varying levels of heat, with curry being the most popular flavor. Paul notes, “It has a sweet flavor and aroma. People have even asked us to make it hotter.”

During a recent visit to Mountain Harvest Kitchen, Helen prepared a sumptuous Nigerian beef stew, shrimp with red sauce, and jollof rice—an iconic West African dish. Helen stated, “Jollof rice is part of every celebration in West Africa… Our product takes the labor and pain out of making it.” This dish is central to numerous festivities in West Africa, sparking friendly competition about which country offers the best recipe.

Food and its preservation have been integral to Helen’s life, thanks to her mother, Rose Etuk, who was a school dietitian and restaurant owner in Nigeria. Helen remarked on the importance of food preservation in different parts of West Africa, highlighting a contrast between surplus and scarcity in food resources.

The couple’s journey in the food business began as their youngest child prepared to leave home. Initially focusing on African specialty stores and local festivals such as the Bristol Pepper Fest, they secured a breakthrough when participating in a Pick Tennessee Products convention. At this event, Steve Smith, president of the Food City supermarket chain, sampled their products and subsequently ordered Royal Red Stew to be stocked in all Food City stores across five states.

Paul enthusiastically shared, “We’re a success because Food City opened its doors to us.” Helen finds joy in their venture, stating, “To see where God has brought us is so gratifying. People dance after they taste our products.”

The Okpokowuruks, through their Royal Red Stew product line, have successfully introduced authentic Nigerian flavors to East Tennessee, enriching local culinary experiences. Their dedication, combined with strategic partnerships like the one with Food City, illustrates how cultural cuisine can thrive in new environments, fostering community connection and gratitude for their heritage.

Original Source: www.timesnews.net