In the kitchen with Imani Battle

Located on Detroit’s Eastside, Imani Battle runs the one-woman popup Nourish Ramen. We sat down with Imani recently to learn more about her approach to cooking, motherhood, and preserving space for her needs, both from a personal and professional point of view. Imani’s work has been featured in publications such as Eater Detroit and The Michigan Chronicle.

DR: Tell us when and where your love for cooking all started. 

IB: I think my love for cooking started from me just loving to eat. Everybody in my family can cook; big ass cookin’ ass family on my mom’s and my dad’s side. There was always good food around. I grew up in a vegetarian restaurant that my mother worked in and that made it easier for us to enjoy vegetarian/vegan cuisine. My dad loves cooking pasta. We also weren’t a big processed foods household, we had a lot of fresh food that came from my mother’s garden and made things from scratch.  A lot of those processed items are expensive as well, so it just made sense to use what we had. Then, I got to the age where my mom was like, “okay, you can start using the stove” and so I started cooking out of necessity; eggs & toast — simple things. Then as I got older, I started traveling around the states by myself and I was like, “wait, hold up, shit is really different and I am really enjoying it and I wanna learn more about this,” so I brought that energy home with me. 

DR: Are there any particular meals that your mom or your dad cook that are always a point of comfort for you?

IB: Oh! My mother makes really, really good salmon croquettes and my dad makes delicious lasagna. The tofu that I just made was something my mother used to make often. But I also enjoy the really simple stuff like rice and beans. Right now my comfort meal is rice, beans, plantain, & egg - that’s all I need in my life. 

DR: “Nourish Ramen” … can you talk about the word nourish and what it means to you?

IB: I just remember always hearing “nourish” in prayer and it just kind of stuck with me. Food and sharing food is very comforting, it brings people closer together. My food is made with a lot of care, time, and love - it’s not some shit I just throw together. It’s an experience for both parties.

DR: It’s a beautiful exchange; to dream these things up and then pass it along the dinner table or out the door. There is a lot of love and trust in that.
So, we’ve gotta talk about your beautiful son. What's it been like for you, as a mother, to feed him and to watch him explore different flavors and textures?

IB: The experience is kind of comical because I want him to be able to taste everything and enjoy everything, but as a mom you realize you may be giving him something that might not be good for him - something he’s allergic to, for example. Luckily, Cane has never really been grossed out by most foods. He might get burnt out on something like strawberries but then a few months later he’s back to loving them. He is willing to try everything, though. Especially if he sees us enjoying something, he’s like, “fuck these chicken tenders, I’m trying to eat off your plate!” 

He is growing up watching me cook. I kept his highchair in the kitchen and we’d cook together. Even now he prefers to sit with me while I cook. He’ll explore the components before everything’s put together, and that makes him more comfortable with eating. I’m not trying to train him to become a chef, it’s really just for him to appreciate and know where things come from.

In the summer we have tomatoes, peppers, and a lot of herbs and greens in our garden. He’ll go out there with his dad and pick and be excited to eat and wash. He likes how tomatoes feel, and he’ll try it but not really like it. Every time! It never fails.

DR: The fact that he's even just trying it is such a big thing for such a young kid.

IB: It’s awesome because he wasn't a child that would pick things up off the floor. He was never that child, so for him to be as adventurous with food kind of blows my mind.

DR: You’ve mentioned being the only woman in the kitchen, as well as there being a lot of ego in the kitchen. Do you feel women are overlooked in the culinary world?

IB: I want to say yes, just because of what we already see and what we don't see. Growing up watching Food Network, I didn't see a lot of women on competition shows. I’d see them in their kitchen, but even barely that. You’d have Emeril and Iron Chef and it was so intense. Barefoot Contessa was my girl. There was just something that was so relaxing to watch while also being as entertaining and insightful as those other shows without someone screaming at somebody.

Seeing more women dominate the kitchen still feels underrated. It’s so cool to witness. I haven't been in the industry forever to have too much of an opinion, but from my personal experience, just being able to see women running kitchens, selling out at pop ups … that shit is amazing. It’s beautiful to see and to pay attention to. 

DR: Do you feel like there are specific things that come to mind that could contribute to this shift towards women in the culinary world?

IB: I think it’s important to not be intimidated by those egos. It’s off putting and exhausting. If I’m not there to enjoy myself because somebody’s upset about something, it’s a big turnoff. Walk in with confidence. Know you can do that.

DR: At Detroit Rose, we talk a lot about the word “ritual” - whether it’s the beginning of your day or how you approach a certain creative venture, how do you wind down? Would you say there are certain rituals you follow to prepare yourself for cooking or popup events?

IB: Yea, I like to involve coffee, a clean space, and a list. I like to sit down and write down what needs to get done beforehand. It gets very detailed. That way I’m prepared for the day.

DR: What would you say to someone who’s unfamiliar with cooking but has an interest in it?

IB: I think I would start with asking what they like to order when they eat out. My advice would be that whatever you pay for the most is what you should start making at home. 

With ramen, I would go to a Chinatown market and whip up a bunch of stuff at home. I would try and mimic flavors I’d had from restaurants, and realized I could do it. It was very fulfilling.

DR: Were you initially starting as a popup out of your house?

IB: Yes, out of a cute little studio apartment. It only had a table and three chairs. It was fun and very raw.

DR: What have you learned from your small business?

IB: I’ve learned that I want to just take my time and not get too obsessed with it. I don’t want to get swayed by so many opinions, even though they do come from a good place. I don’t want it to ever feel like a chore. I love what I do. I want to cook at home for people. I want to keep it fun and safe for everybody.

DR: You’re really protecting and preserving your passion. What is the most memorable meal you’ve had thus far? Maybe something that someone else has cooked for you?

IB: There was a food truck that would park outside the Glory Supermarket on Eight Mile. I think it was a Jamaican 313 truck. I got goat, rice and beans, cabbage, and extra gravy/curry. I was so excited and just happened upon it. When I got home I told my mom about it. We opened it up and saw they had used basmati rice and it was so damn good. Everything was amazing.

DR: What’s your go-to carry out or lazy meal?

IB: I love White Castle. I always get a number two with jalapeño cheddar, small fries, small mozzarella sticks, honey mustard, and a Sprite. I do the most.

DR: What are some other ways that you tap into yourself?

IB: I play my Nintendo Switch and like to get back to things that made me happy in my childhood. We put a lot of things on the back burner in adulthood, so I’m trying to play games a lot more. I like to sketch, and sit by the water, to be still … I love to be still and watch chaotic reality TV shows. I’m into bugs, too.

DR: Thank you so much for doing this. It’s been such a pleasure. Can’t wait to see where this journey takes you.

IB: I’m so excited. There have been many risks, and I’m trying not to give in to those feelings. I’m trying not to prepare for the worst. Slowly but surely I’m becoming more present. It’s a challenge but so fulfilling.

Follow Nourish Ramen on Instagram @nourish.ramen and do yourself the favor of placing an order soon!