Nov 17, 2021
It’s that yummy time of the year again, and what better way to celebrate than with the traditional flavors of your upbringing. Yewande Komolafe is a journalist for New York Times Cooking with a keen eye for FLAVOR. As an immigrant from Nigeria, she loves incorporating the flavors of her culture combined with the techniques of traditional french cooking. Today on the pod, I talk with Yewande about her unique take on Thanksgiving and how her immigration to the United States during her college years shaped the way she celebrates the holiday.
In This Episode We’ll Cover:
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Yewande’s NTY Article
Yewande’s Recipes: Citrus Glazed Sweet Potatoes, Jollof Rice, Braised Goat Leg in Obe Ata, Roasted Carrots With Yaji Spice Relish, Fish Pepper Soup
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