Prodigy’s Unique Tome “Commissary Kitchen: My Infamous Cookbook” Comes Out Oct. 11
Prodigy said he has always been a foodie, but he discovered his talent for cooking in one of the most unlikely places – the big house.
The rapper, whose real name is Albert Johnson, was released in 2011 after serving three and a half years in New York state prison for weapons charges. And he said while locked up, he couldn’t get over how unappetizing the prison food was. Prodigy’s family began sending him 30 pound care packages of green veggies and other foods, and using just a microwave and a toaster, he started cooking his own meals.
Now Prodigy, one half of 1990s rap group Mobb Deep, will release his own cookbook, “Commissary Kitchen: My Infamous Prison Cookbook,” with co-author, the veteran music journalist Kathy Iandoli. The book, which drops Oct. 11, boasts recipes like barbecued salmon over rice and macaroni salad. BOSSIP sat down with the “Infamous” rapper, where he spoke about his motivations for writing the book, what prison food was like and how his original recipes are perfect for the college crowd.
BOSSIP: Why did you decide to write the book?
Prodigy: “My experience of being in jail and cooking, I learned that the two hours it takes to prepare a meal and eat it and all that, it took our mind off of where we were at for a little while. It was like a peaceful, relaxing type of thing. Almost like meditating. Being in prison, you want to kill time doing something. You’ve gotta be creative, do something for your health, you want to do something productive as a much as possible in there…I wanted to share those experiences with my health, being that I have sickle cell, I have to eat a certain way.”