Helen and Paul Okpokowuruk, Nigerian immigrants and engineers, are introducing traditional Nigerian flavors to East Tennessee through their product Royal Red Stew. Based in Johnson City, they aim to simplify the cooking of their homeland’s dishes. Their journey includes notable successes with Food City, allowing their offerings to be widely available, while also spreading joy through their culinary creations.
The culinary delights of Nigerian cuisine are becoming more prevalent in East Tennessee, thanks to the entrepreneurial efforts of Helen and Paul Okpokowuruk. Originally hailing from Nigeria, the couple now resides in Johnson City, where they created Royal Red Stew, a tomato-based sauce. Their backgrounds in engineering—Paul in mechanical engineering and Helen in food engineering from Cornell University—add a unique perspective to their endeavor.
After working in the food industry, including positions with Procter & Gamble and Frito-Lay, they shifted careers to share their heritage through their cooking. “The taste is pretty close to how my mom made it,” Helen recalls of her inspiration. Their slow-cooked stew requires approximately seven hours to prepare, aiming to provide Southern Appalachians with an authentic taste of Nigeria without considerable effort on their part.
Royal Red Stew is produced at Mountain Harvest Kitchen in Unicoi, described by the Okpokowuruks as “the perfect infrastructure” for their business. Currently, they offer five flavors ranging from mild to extra hot, with curry emerging as the most popular option. Paul describes it as having a sweet flavor and aroma, stating, “It’s not overpowering curry.”
During a visit to their kitchen, Helen showcased various dishes including beef stew, shrimp enrobed in red sauce, and jollof rice—a staple for West African celebrations. Helen emphasized the significance of jollof rice at social gatherings, noting the friendly rivalry among different nations over which makes the best version. Their product simplifies the traditionally labor-intensive cooking process.
Inspiration for their venture stemmed from Helen’s family history, particularly her mother, Rose Etuk, who was a dietitian and restaurant owner in Nigeria. Recognizing the contrast in food preservation practices, Helen’s experiences fueled their commitment to quality food products. As parents to five children, they explored the idea of a food business when their youngest was nearing adulthood.
Initially targeting African specialty stores and local festivals, their big break came at a convention where Steve Smith, the president of Food City, sampled their products and facilitated their inclusion in all Food City stores across several states. “We’re a success because Food City opened its doors to us,” Paul stated proudly, underscoring the importance of this opportunity.
Helen cherishes the joy their business brings to customers, mentioning, “To see where God has brought us is so gratifying. People dance after they taste our products.” Fred Sauceman, the author of “The Proffitts of Ridgewood: An Appalachian Family’s Life in Barbecue,” highlights the growing influence of West African cuisine in the region through the Okpokowuruk family’s efforts.
The Okpokowuruks, through their Royal Red Stew, successfully bring authentic Nigerian flavors to East Tennessee, enriching local cuisine. Their backgrounds in engineering and passion for sharing their culture have led to notable successes, including partnerships with Food City, which significantly increased their market reach. This venture not only provides convenience for customers but also fosters cultural appreciation and connection. The couple’s dedication to quality and the joy their products bring highlight the profound impact of food in uniting communities and celebrating heritage. Fred Sauceman indeed emphasizes the growing intersection of diverse culinary traditions within local markets, showcasing the Okpokowuruks’ commitment to sharing their story through authentic flavors.
Original Source: www.timesnews.net
