As the city with the largest West African population in the United States, Houston is becoming a vibrant center for diverse culinary offerings. One restaurateur, Ope Amosu, is leading the charge to share West African culture through his restaurant, ChopnBlok.
A native of Southwest Houston with Nigerian roots, Amosu has made it his mission to introduce the city to the rich flavors and traditions of West Africa. His restaurant, located on Westheimer Road, blends the best of both West African and Houston cultures.
“We always say, one time for the city, two times for the culture,” says Amosu, reflecting on his vision of merging these two worlds.
From Oil and Gas to the Culinary World
Before venturing into the culinary scene, Amosu had a successful career in the oil and gas industry. However, he soon realized his true passion lay in sharing his heritage through food. Amosu began hosting small, exclusive dinners to build his brand and connect with others over shared cultural experiences.
Reflecting on his childhood, he shares, “Growing up in Houston, I moved away from the city multiple times, and as I got older, I realized how difficult it was to connect with my culture.” His mission became clear: “To make our culture more accessible and build community along the way.”
ChopnBlok: A Fusion of Cultures
ChopnBlok first opened its doors at the Post Food Hall on Franklin in 2021. Amosu remembers the excitement: “When we opened at the Post, the line was already out the door.”
At ChopnBlok, diners can enjoy signature dishes like the Smokey Jollof Jambalaya. Jollof rice, a staple in West African cuisine, is the foundation of this dish. “Jollof is the precursor to Southern Jambalaya. We add the creole holy trinity with turkey sausage, onions, and more,” Amosu explains. Other popular offerings include Yaji vegetables, sweet plantains, curry, and suya-style steak skewers.
Now, these delicious dishes and creative cocktails are available at his first standalone restaurant in the Montrose area, where the design reflects the fusion of West African and Houston cultures.
“For me, being from Southwest Houston resonates deeply,” Amosu says. “But I always knew I was Nigerian.”
National Recognition for Culinary Excellence
ChopnBlok’s unique approach to cuisine has earned national recognition. Recently, Amosu was named a James Beard Award semifinalist for the Emerging Chef category in Texas, marking his second consecutive year receiving such recognition.
Amosu expresses his gratitude, saying, “I’m just grateful for being seen. That the Foundation recognizes what we’re doing is already a win for me. I’m thankful for my hard-working team that makes it all happen.”
A Legacy of Inspiration
When asked about who motivates him to continue his culinary journey, Amosu speaks of his grandmother, Ganiat Alakiu. “She truly instilled in me my overall identity and showed me that there’s nothing I couldn’t do. I’ve always been in rooms where I’m one of the few, if not the only, person who looks like me. The way she taught me to navigate life is something I carry close to my heart.”
Through his restaurant, ChopnBlok, Amosu not only brings the flavors of West Africa to Houston but also honors the legacy of those who have shaped his identity and vision.
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