Nollywood actor Richard Mofe-Damijo, also known as RMD, recently spilled the beans on how he got ready for his forthcoming coming role in Editi Effiong‘s “The Black Book.”
He posted behind-the-scenes pictures from the movie set on Instagram. In his post, he spoke about how he prepped for his role, his connection with the director Editi Effiong, how they met, and all the hard work he put in for his big part in this crime thriller. He wrote,
The Black Book!
What a journey it has been. Not done this for a while but let me give you some background so you can appreciate the film a lot more when it drops.
@nicho0le my daughter, says oh you need to meet my young friend who wants you in his movie. I agreed.
I met @editieffiong at a restaurant. Had lunch and he talked me through his film. I’m interested and I agree to do it. We shake hands and he says, “Baba you’ll need to loose some weight” wait did this young man just call me fat? Deep breath, and I go, “oh sure, if you will pay for it”! He agreed. We shake hands again and he goes “you need to be fitter physically sir. You need to hit the gym minimum 3 times a week for some months before we shoot” I’m looking at this young man and his audacity, about to protest but I look down at me and I knew he was right. I had sort of let go at the time and was precisely 120kg. We shook hands on it and this time I walked out and didn’t hear him say anything else.
Fast forward, I’m training with @uzikwendu with @denolagrey who had been given same matching orders too by Editi.
I confess that it was when I started training that I knew this wasn’t for just the film but my own life. I couldn’t do more than probably 2 or 4 press-ups. Weights? I was a mess.
Slowly but steadily my journey began.
Covid had kicked in. I kept hearing of the danger for folks over 50. I was 59. Hmmm, I kept saying to myself it wasn’t going to get me. None of my parents lived to be 60. The whole covid thing was already looking like a universal conspiracy against me and my desire to cross the 60 year mark. I ate healthy. Obeyed Uzi’s instructions like my life depended on it. Came to the gym every appointed day without fail.
Even had a Marine come in for weapons training and fight sequences. Take downs etc. I loved it all.
The weight came off finally and I found the character I was looking for. From single digit press-ups to 40 at a stretch. From doing 10kg dumbbells to 50kg or so. Uzi threw in some boxing too and before long I was ready. I could jump, fight, run, etc.
Then the shoot started… story for another day
#NetflixNaija #BlackBook #RMDSaysSo
Ps No fancy photos this series
“The Black Book” also features Denola Grey, Ade Laoye, Sam Dede, Femi Branch, Alex Usifo Omiagbo, Kelechi Udegbe, Ikechukwu Onunaku, Taiwo Ajai-Lycett, and Bimbo Akintola. It’s set to premiere on Netflix later in 2023.
<img src="https://www.mtlblog.com/media-library/a-pizza-from-no-900-in-montreal-right-the-team-from-pizzeria-no-900-wins-the-top-prize-at-a-competition-in-las-vegas.jpg?id=59801040&width=1200&height=600&coordinates=0%2C36%2C0%2C36"/><br/><br/><p>Montreal recently beat out Naples on <a href="https://www.mtlblog.com/montreal-food-ranking-naples" target="_blank">Time Out's list of best food cities in 2025</a> — and now we've one-upped the birthplace of pizza at their own game.</p><p>Montreal's Pizzéria NO.900 took the top prize in the Neapolitan category at the International Pizza Challenge during <a href="https://pizzaexpo.pizzatoday.com/" target="_blank">Pizza Expo in Las Vegas</a> last week. The honour was handed to a flawless pizza marinara crafted by Chef Mirko D'Agata, who beat out over 100 of the world's top pizzaioli. </p><p>According to a press release from NO.900, it was D'Agata's "perfectly executed" take on the classic that won over a panel of some of the most demanding pizza experts in the industry.</p><blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/DH_tCA1xes5/" data-instgrm-version="4" style="background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);">
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<a href="https://www.instagram.com/p/DH_tCA1xes5/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_top">See on Instagram</a>
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</blockquote><script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><p>The 900 team called it a "historic victory" in a statement shared with MTL Blog — and for good reason. It's the first time a Quebec-based chef has ever taken home the top prize at such a major international competition.</p><p>Out of 110 competitors in the Pizza Napoletana Division, D'Agata, who was born in Italy, advanced to the semifinals as a Top 5 qualifier before ultimately securing the win. That's no simple feat, as the division adheres to some of the strictest pizza-making standards in the world.</p><blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/DH09iTuAAh0/?img_index=1" data-instgrm-version="4" style="background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);">
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<a href="https://www.instagram.com/p/DH09iTuAAh0/?img_index=1" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_top">See on Instagram</a>
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</blockquote><script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><p>According to <em><a href="https://pizzatoday.com/topics/industry-news/mirko-dagate-pizzeria-no-900-in-montreal-quebec-canada-wins-best-pizza-napoletana-at-international-pizza-challenge/" rel="noopener noreferrer" target="_blank">Pizza Today</a></em>, the Neapolitan Pizza Division allows only three official variants: Margherita, Marinara, and Margherita Extra. Pizzas must be made with type "00" or type "0" wheat flour and topped with specific ingredients like plum or cherry tomatoes, sea salt, extra-virgin olive oil, fresh basil, mozzarella, and grated cheese. Each pizza is then baked in a 905°F oven for just 45 to 90 seconds to achieve the perfect balance of chew and char.</p><p>And in case you're wondering, that temperature level is <a href="https://themontrealeronline.com/2024/02/mikes-restonotes-pizzeria-no-900-head-of-rd-shows-his-commitment/?utm_source=chatgpt.com" target="_blank">where the Quebec pizza chain got its name</a> when it was founded back in 2014.</p><p><span></span>But the awards didn’t stop there. Another NO.900 chef, Fiodar Huminski, earned the 3rd place prize in the Traditional American Pizza category, giving the local chain a rare double podium finish at the global event.</p><p>"We are proud to see our passion and expertise recognized on an international scale," said NO.900 president Alexandre Brunet, who was present at the event</p><blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/DHv5FlTxEqK/?hl=en" data-instgrm-version="4" style="background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);">
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<a href="https://www.instagram.com/p/DHv5FlTxEqK/?hl=en" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_top">See on Instagram</a>
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</blockquote><script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><p>The Montreal-born pizzeria is the <a href="https://www.mtlblog.com/montreal/italian-experts-certified-this-montreal-pizza-as-authentic-its-a-1st-in-quebec" target="_blank">only eatery in Quebec certified by the AVPN (Associazione Verace Pizza Napoletana)</a>, a Naples-based organization that enforces the strict rules of traditional Neapolitan pizza making. That means wood-fired ovens, imported Italian flour, hand-kneaded dough, and classic technique are a must.</p><p>And even before their big win in Vegas, <a href="https://www.mtlblog.com/montreal-pizza-won-competition-where" target="_blank">NO.900 was already making waves on the global scene</a>. In 2024, they earned third place at the 2024 <a href="https://campionatomondialedellapizza.it/eng/home?lang=eng" rel="noopener noreferrer" target="_blank">Campionato Mondiale della Pizza</a> (Pizza World Championship), an annual competition held in Parma, Italy. The brand was also recently named one of the <a href="https://www.50toppizza.it/50-top-world-artisan-pizza-chains-2024-grosso-napoletano-is-the-best-artisan-pizzeria-chain-in-the-world/" target="_blank">top 50 artisan pizzeria chains in the world</a>.</p><p>With all that in mind, if you're ever craving an authentic slice of Italy, a plane ticket probably won't be necessary. </p>
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