The cuisine of Nigeria packs in all kinds of global influences and ingredients: curries from India, sauces from China, spices from Lebanon. They all commingle with with a particular repertoire of staple ingredients from Nigeria. Food anthropologist and Nigerian native Ozoz Sokoh is out with a cookbook that’s being hailed as the first comprehensive guide to home cooking in all six regions of the country. She joins host Carol Hills for a conversation about the flavors, ingredients, and recipes in her book — as well as the culture around eating in Nigeria.