NEW WORLD ORDER
NEW WORLD ORDER
Welcome to the inaugural newsletter from Chioma Okereke.
Wow, it’s 2024! I can’t believe it finally rolled around.
So, in the spirit of new year, a new you, I created a new newsletter. I dread to think about the things I’m going to post on here; I’m a writer who loves writing fiction. Anything outside of that — especially the promo type stuff — that feels like the ‘work’ stuff most people hate about their jobs, but bear with me. Hopefully, I’ll get better as these letters evolve. I promise I won’t bore you with these too frequently. But, having said that, we are in the three month window of the publication of my novel WATER BABY, so it’s time to toot that horn.
Tout suite!
One evening in October 2020, while watching a food programme on YouTube, a character appeared in my mind. The episode took place in Makoko, an informal waterfront settlement in Lagos, Nigeria, across from the 3rd Mainland Bridge. (A third of the community is built on stilts along the lagoon and the rest is on the land.)
I pictured a young woman piloting one of the canoes I could see on the screen. I saw her face so clearly, felt the power in her sinewy arms, and heard the sound of her laughter. I even knew her name, but what I didn't know then was her story. So, when my partner challenged me to find out, I took the bait and disappeared down the rabbit hole.
Cut to 2024, and we’re close to the book’s publication and I couldn’t be more excited. Word is starting to build, and I’m starting to lose sleep wondering what the next day will bring.
82 Anticipated African books of 2024
Why Bottom Pot?
So, of all the possible names for my newsletter - why did I settle on Bottom Pot, you ask?
Good question.
Most Nigerians are familiar with bottom pot (jollof, anyone?), the layer of food just above the burnt part. Scorched rice goes by many names in different cultures, from ‘guo ba’ in China to ‘socarrat’ in Spain. But bottom spot isn’t purely synonymous to rice alone. For example, the French refer to the crust at the bottom of a fondue as ‘la religieuse’.
Essentially, for those in the know, it’s the smoky, flavour filled layer where all those good ingredients have concentrated. The part that foodies appreciate. Those who take the time to discover. So that’s who I am as a writer; not the first name on your lips and occasionally missed as people don’t venture too close to the burn, but those that know me, know… You’re in for a verbal feast, a generous dose of imagery, an assault on the senses, in a good way.
And for newbies in the kitchen - come try a plate!
*Aspiring writer-ly tip*
I’m going to try my best to include a ‘what works for me’ tip in these newsletters, as the journey is hard, and often advice from someone else can help, spark your imagination, or provide a minute away from your own thoughts, which is sometimes just what you need when creating.
If you’re struggling with your work, and suddenly disliking pages you’ve been working on, then try changing the font. Altering the font will refresh the piece, making it temporarily new, which might also allow you to better identify the trouble spots in your work in progress.