Royal Red Stew: Introducing Nigerian Flavors to East Tennessee
Helen and Paul Okpokowuruk have introduced Nigerian culinary traditions to East Tennessee through their company, Royal Red Stew. The couple, both engineers turned food entrepreneurs, offer slow-cooked tomato-based sauces reminiscent of Helen’s mother’s recipes. Their products are now available in Food City locations across several states after successful networking at a convention, ultimately aiming to bring joy to those who taste their creations.
In East Tennessee, the flavors of Nigerian cuisine are becoming more accessible, thanks to Helen and Paul Okpokowuruk, two engineers originally from Nigeria. Their culinary venture, Royal Red Stew, offers a range of tomato-based sauces available alongside southern gravies at various stores in the region, particularly around Johnson City.
Paul Okpokowuruk holds a mechanical engineering degree from the University of Wales, while Helen earned her agricultural engineering degree with a focus on food engineering from Cornell University. After their relocation to the South, they both pursued careers at well-known companies, with Helen developing food products at Procter & Gamble and later supervising manufacturing for Frito-Lay.
Close to retirement, the couple began producing Royal Red Stew to share their homeland’s culinary traditions with Southern Appalachians. Helen notes, “The taste is pretty close to how my mom made it,” highlighting their dedication to authenticity. Each batch of stew takes approximately seven hours to prepare, aiming to simplify the experience of enjoying Nigerian dishes.
Currently, Royal Red Stew offers five distinct flavors, varying in spice levels, with curry being the most popular. Paul describes it as, “not overpowering curry” but sweet and aromatic, with customers requesting heat adjustments. Helen’s preparation includes traditional dishes like Nigerian beef stew, jollof rice—a staple at celebrations in West Africa, and shrimp cooked in their signature sauce.
Food has been a significant part of Helen’s upbringing, influenced by her mother, a school dietitian and restaurant owner in Nigeria, who focused on food preservation. When their youngest child approached adulthood, the couple explored creating a food business and initially sold their products in specialty stores and at local festivals.
Their big opportunity arose at a Pick Tennessee Products convention. Attending as one of 400 vendors, they finally caught the attention of Steve Smith, CEO of Food City, who facilitated the stocking of their products in all Food City locations across multiple states. Paul expressed gratitude, stating, “We’re a success because Food City opened its doors to us.”
Helen noted that the best reward of their business is the joy they bring to customers, saying, “To see where God has brought us is so gratifying. People dance after they taste our products.” Fred Sauceman is also the notable author of “The Proffitts of Ridgewood: An Appalachian Family’s Life in Barbecue.”
The Okpokowuruks’ Royal Red Stew has successfully blended Nigerian flavors into the culinary landscape of East Tennessee. Their endeavor not only showcases authentic Nigerian dishes but also fulfills a personal mission to share their heritage with the community. Through perseverance and strategic partnerships, they have established a thriving business that resonates deeply with customers, enhancing the local food scene.
Original Source: www.timesnews.net
