Yewande Komolafe

Yewande Komolafe · NYT Cooking

Prized for their endearing simplicity, plantains provide structure and sweetness to any meal, any time of day. They’re often peeled before cooking, but in this recipe, they’re cooked with their skins and are naturally released from their jackets as they boil. Unlike fried ripe-blackened plantains, which are very soft and sugary, these green ones end up dense and only slightly sweet. Neutral enough to take on the flavors of surrounding sauces, these boiled plantains are ideal for transporting those sauces from plate to palate and help the main dishes shine. They’re particularly good with stews (vegetable, meat or chicken), especially Designer Stew With Eggs, Cagaar (Spinach Stew) or Red Red (Pepper Stewed Beans). They also add heft to any brothy soup and are good with soft-boiled, poached or scrambled eggs.

Yewande Komolafe · NYT Cooking

This is an adaptation of a dish served at Bar Kabawa by the chef Paul Carmichael in Manhattan’s East Village, where the vibe is casual and the food delicious. These patties are delicate, with a buttery crust that shatters upon bite to reveal an abundant meat or vegetable stuffing. Mr. Carmichael, who is from Barbados, uses in-house ground goat meat for his geera goat patties and makes the dough from scratch with a honed technique. This recipe calls for puff pastry sheets and ground lamb or beef. The potato, absent from Bar Kabawa’s version, is crushed, and the cooking liquid saved and incorporated to maintain the filling’s supple sauciness. Enjoy hot or warm, alongside pepper sauce, pikliz and cilantro-mint chutney, as a snack anytime of the day or as a bite to whet your palate before a larger meal.

Yewande Komolafe · NYT Cooking

The origins of this popular South African casserole with spiced meat in an egg custard may taste elusive, but bobotie is distinctly a Cape Malay dish. Found primarily in the city of Cape Town and the surrounding area, Cape Malay cuisine expertly weaves together African ingredients with Indonesian, Malaysian and South Asian seasonings. Cape Malay communities and their culture originated among Muslims from those regions who were enslaved by Dutch settlers in South Africa and their cuisine fuses those influences. In bobotie, ground meat is simmered in an aromatic mist of onion, ginger and garlic, peppered with flecks of bay leaf and chile, perfumed by masala spice, then set in a gentle custard. You can substitute as you wish here: Ground chicken, turkey or tofu crumbles will work. Dried fruit adds lovely sweet pops. Serve with a bright spicy pickle or chutney and roasted vegetables.

Yewande Komolafe · NYT Cooking

In this recipe for pan-seared bratwurst with spiced caramelized onions, the real star of the show is the topping of chakalaka. A popular South African condiment often served with grilled meats or fish, chakalaka can be an easy way to have vegetables with every meal. Start with a hot skillet large enough to get a nice sear on the sausages and the onions, and with a quick assembly and ease, a clever meal awaits.

Yewande Komolafe · NYT Cooking

At the popular Radio Bakery in Brooklyn, a version of this unassuming brown butter cake, based on the classic French financier, sits among the fruit-forward stunners. The chef Kelly Mencin uses farmer-ground coarse cornmeal in place of the traditional ground almond, then scooped into individual portions, sprinkled with turbinado sugar and baked. The result is a perfect combination of salty-sweet that’s tender, chewy and nutty all at once. Made in a skillet here, it retains the depth of browned butter, crispiness of cornmeal and the caramelized crunch of sugar. Cherries are added for their tartness and fleshy juiciness; fresh or frozen sour Bing or dark sweet cherries will work, depending on the season. This lively bake is a commitment that won't disappoint: Enjoy slices warm or room temperature, alongside cool, soft whipped cream or topped with a scoop of your favorite ice cream. Yewande Komolafe

Yewande Komolafe · NYT Cooking

Slightly sweet, plush and tender, this yeast-risen bread is often dipped and dragged through saucy dishes, used as a vessel to deliver food to the mouth. In Lagos, Nigeria, it is known as ágẹ̀gẹ bread, named for the large industrial bakery that relocated to the city of Ágẹ̀gẹ in the 1960s to sell hot loaves to eager commuters. Here, the buns provide a smaller, portable version of the loaf. The dense yet cloudlike bread is dipped in milk tea, sandwiched with akara (fried bean fritters) or served alongside any soup or stew. For this recipe, protein-rich milk powder, along with eggs and cold butter, provide the structure and fat that creates the bread’s signature richness. Kneading, either by hand or using a stand mixer, is also essential for its structure. Any shape pan (round, square or rectangular) that’s 8 to 10 inches in diameter or length can be used here. After the final brushing of softened butter, you can top the warm rolls with flakes of sea salt or a drizzle of honey.

Yewande Komolafe · NYT Cooking

Chakalaka is an easy way to make the best of seasonal ingredients. A versatile dish, forgiving in all the right ways, this quick South African staple is hearty on its own, yet it can accompany almost anything, and can last for 10 days in the fridge. But all that generosity comes with some constraint: Balancing flavors here is a discovery, as you figure out how to adjust ingredients to your preference. Typically served with grilled meats or fish, it can be an easy way to have vegetables with every meal. Serve on toast, alongside a jammy egg, over pita with hummus or enjoy spoonfuls in a bowl by itself.

Yewande Komolafe · NYT Cooking

Named chukchuk or shukshuk for the prickly nature of their dried shredded coconut bits, these clusters are common anywhere fresh coconuts are easy to find. The best versions are made fresh and delivered as gifts, from grandmother or other relatives with the patience and skill required to complete the process that starts with fresh coconut. But modern versions are also found on the busy streets of Lagos, Nigeria, sold by vendors as a snack. Unlike the originals, this recipe uses large unsweetened, dried coconut flakes, enrobed in a caramel that’s spiced with nutmeg, black pepper and clove. Introducing other ingredients to hot caramel can cause it to become crumbly and brittle, so proceed with caution and keep the pot over a low flame. And remember: Each spice will add an element that recalls the warmth of the holidays, and expresses, to anyone it's made for, how it was made with care and love.

Yewande Komolafe · NYT Cooking

In sauce rof, a fragrant, emerald green condiment from Senegal, garlic, parsley, scallions and chile are crushed together and used to season seafood or meat, adding nuance and complexity. For this recipe, fresh herbs chopped into confetti-like bits are loosened with a glug of oil and fresh lemon zest ensures the sauce maintains a vibrant and spicy tickle. While the sauce rof marinates fish, it also seasons the broth for cooking the lentils. After the fillets gently poach in the same pan, a handful of greens and a final addition of fresh sauce rof turn the meal into sublime bliss.

Yewande Komolafe · NYT Cooking

A classic street snack in Lagos, Nigeria, gúgúrú (popcorn) àti epà (groundnut or peanut) is often sold wrapped in cones made from old newspaper pages or in small plastic bags, delivered by vendors into the hands of eager customers. It’s known for its remarkable smoked element: The lightly spiced maize kernels are often roasted in large metal pots set over hot embers, where they burst into fluffy, airy popcorn before being mixed with salted peanuts. Here, sugar, salt and smoked paprika enhance the flavor, bringing distinct elements. Remember to keep the pot covered with a lid or screen during the popping process. What results is the perfect thing to keep your mouth entertained, whether you’re awaiting a meal or wrapping presents, and an ideal gift, tucked into a bag, for anyone who stops by.

Yewande Komolafe · NYT Cooking

For any ingredient lucky enough to float its way, harissa offers so much beyond the bright red tint it lends. A fruity concentrate of puréed peppers, garlic, spices and oil, this jammy paste deepens in flavor once it’s kissed by the heat of a broiler. This sheet pan shrimp dish, complete with roasted greens and topped with fresh avocado, feta, onion and cilantro, can be a quick lunch or light dinner. The shrimp is marinated briefly here, but if you have time, you can cover and refrigerate the shrimp for up to 24 hours.

Yewande Komolafe · NYT Cooking

Modeled after Brazilian lemonade, this drink is sure to cool you off on the hottest days with an almost mouth-puckering bite. It may at first taste remind you most of tonic water, but it goes further in its blend of bitter, sharp and sweet. Unsweetened coconut milk or cream is used here, along with sugar, fresh herbs and lots of ice. A quick whiz in a blender and a strain through a fine mesh sieve will produce a frothy base that can last in the refrigerator for 2 to 3 days. To serve, fill a glass with ice, pour in the drink and serve immediately with fresh basil, mint leaves and a crack of black pepper for garnish.

Yewande Komolafe · NYT Cooking

Okra, a warm-weather favorite across the tropical regions of Africa, Southeast Asia and North America, is special for the texture it imparts to any dish. The elongated, star-shaped ribbed pods are popular spring and summer vegetables. When they are chopped and simmered over low heat, the pieces soften and release their signature elastic bounce. For this recipe, the okra is cooked with both whole-bean írù (fermented locust beans) and dried crayfish for a robust umami note. The savory sauce eventually surrounds plump saline shrimp and wilted spinach leaves with a ferocious, stretchy density. A finish of floral red palm oil complements, adding a delicate, creamy richness to the brothy soup. Serve hot in a bowl with a starchy swallow or any fluffy steamed grain for a substantial and delicious quick lunch or dinner.

Yewande Komolafe · NYT Cooking

A classic across Xhosa and Zulu households in South Africa and its diaspora, isidudu is a slightly sweet, salty porridge that can be eaten any time of day, but is usually enjoyed as the first meal in the morning. This soft maize takes only a little bit of effort. The stone-ground cornmeal used here is cooked until tender and can evoke a wistful sense for cooks familiar with a daily routine of grits, cream of wheat or oatmeal to begin the day. A topping of sugar, cold butter, milk and optional dried fruit or nut butter surrenders to the warmth of the porridge, creating a colorful mosaic in your bowl and every bite.

Yewande Komolafe · NYT Cooking

Kelewele, a popular Ghanaian salty-sweet spice mix, usually coats fried plantains in a side dish and street food also known as kelewele. Its blend of garlic, ginger, nutmeg and cloves makes it easy to apply a distinguishing smack of warmth to fall produce. Floral pears and aromatic shallots hold their shape while absorbing the essence of kelewele. Welcome pops of acidity come from pomegranate juice and oranges. Served for lunch or dinner, ideally with mashed potatoes, this dish makes for excellent leftovers when served the next day.

Yewande Komolafe · NYT Cooking

A summer favorite, zucchini bulks up raw salads, lends texture to muffins and bread, and adds a subtle salinity to pasta dishes. That's the role it plays in this simple miso butter pasta. A little pasta water and spoonfuls of miso melt into a delightful sauce to coat the noodles. Searing the delicate squash and tossing it with lemon zest and black pepper, then with the pasta allows zucchini to do what it does best: absorb all the flavors of the elements around it. This dish provides a playful riot of balanced yet contrasting flavors for a quick side dish or an easy dinner.

Yewande Komolafe · NYT Cooking

A staple vegetable in Liberia, collard greens are cooked in a variety of ways across the West African nation and its vast diaspora. Whole leaves wrap an array of proteins for gentle steaming, and shredded leaves with their stems are added to various soups and stews. Stewed greens are the most popular preparation, known for being robust and deep in flavor with a lot of nuance. This recipe is adapted from Ope Amosu, the chef of Houston’s ChòpnBlok restaurants, who serves the stewed greens as a dip for plantain chips. He combines sturdy greens, bell peppers, onions and prawns with fermented, smoked and dried ingredients. Over a long simmer, the vegetables slowly relax, yielding to the broth and absorbing the surrounding flavors. Serve as a dip for chips or fritters, or alongside xaawash braised lamb shanks, crispy suya-spiced salmon or a starchy swallow.

Yewande Komolafe · NYT Cooking

Impossibly rich but never heavy or thick, light soup is a Ghanaian favorite, made by gently simmering dried fish or meat in a pot, then briefly adding onion, tomato, ginger and chiles to the broth. This version replaces the protein with mushrooms and is endlessly adaptable. You can add any summer vegetable of your choice, such as baby potatoes, spinach, squash or zucchini. If you prefer to add fish, toss in some chunks of a simple white fish at the end of the cooking process. The choice is really yours. Yewande Komolafe

Yewande Komolafe · NYT Cooking

This savory relish extends mango’s reach beyond its season — because your memories of the fruit shouldn’t be the only thing that lingers. Here, mangoes, bell peppers and hot chile are simmered in a syrup of lime juice and sugar for a condiment that pops with citrus and heat. Pair it with off-the-grill chicken or fish, dot it on creamy cheese or dollop it on toasted bread. This relish will keep refrigerated for up to 10 days and frozen for up to 2 months.

Yewande Komolafe · NYT Cooking

If mango’s sweetness entices you, you’ll love this shortcake. What better way to complement the soft but sturdy crumb of a great shortcake, rich with salted butter and tender with buttermilk, with chunks of just-ripe mango. The pairing, gently dotted with lime zest and topped with a fluff of toasted coconut whipped cream for nuttiness, is a perfect summer dessert.

Yewande Komolafe · NYT Cooking

This simple salad, anchored from veering too sweet by delicate greens and just-tart vinegar, will suit any style of mango. A hearty knife and fork salad, it’s great as a full lunch or alongside other vegetables or meats, with each bite highlighting the ingredients’ simplicity.

Yewande Komolafe · NYT Cooking

Soft and stuffed with cream, these buttery buns also have a smear of jam for an additional pop of sweetness in this version of the traditional Italian treat. Maritozzi are a variation of quaresimali, Roman breads made with almond flour and sweetened with honey and dried fruit. Maritozzi are usually made without dried fruit and they’re small, the size of your cupped hand, distinct with their generous filling of cream. Sold in bakeries across Rome, and increasingly around the world, they’re a fun project to make at home too since the steps can be done ahead of time and in stages. This version is tangy with buttermilk and spiced with a hint of nutmeg. They are best enjoyed soon after assembly and can be finished with a sprinkling of confectioners’ sugar for a bit of extra flair.

Yewande Komolafe · NYT Cooking

Like a warm and gentle nudge, masala spice gives onions and chickpeas a distinctively comforting heartiness. Glimmering with droplets of ghee, they become rich in this any-season dish. Tearing the tofu allows for ample crooks and crannies that cradle and accentuate the aromatic goodness of the spice. Cherry tomatoes, slightly and delicately blistered, are welcome as juicy bursts of acidity in every bite. Serve this over rice, or with a gently poached egg, along with a few slices of lime for squeezing.

Yewande Komolafe · NYT Cooking

Mbatata is the word in Chichewa for the dense, creamy variety of this starchy root vegetable. In Malawi, mbatata is typically prepared by roasting whole or simmering cubes in liquid until soft enough to crush. This recipe, a modern take on mbatata that’s also found in Malawi, is a soft baked cookie using sweet potato purée, lightly folded with flour, melted butter, brown sugar, dried fruit and spices. The result once baked is a tender crumb with invigorating notes of black pepper, nutmeg and allspice. An impossible-to-resist, but optional light glaze of lemon juice and powdered sugar drizzled over the top gives a nice acidic kick. Serve these cookies alongside a cup of tea, coffee or after any meal.

Yewande Komolafe · NYT Cooking

Thick and soft, this pudding of ẹ̀wà olóyin (a mildly sweet bean), onions, bell peppers and chiles gently cradles boiled eggs and smoked fish. In Yorùbá, one of the languages spoken across West Africa, the garnishes for this dish are often called ẹmi (lives or spirits), and can range from three to seven add-ons, such as chopped bits of cooked meat or fresh prawns. Wrapped in fragrant ewé mọin-mọin (banana leaves are a good alternative) and steamed, the bean batter and garnishes hold their robust flavors like a surprise gift. Dried crayfish and red palm oil are folded into the batter to add richness, and a whisked egg ensures a firmly set texture for this large-format version of mọin-mọin, which sometimes come in smaller cone-shaped, leaf-wrapped packages. Serve cut into wedges or scooped alongside jollof rice and èfọ́ rírò or any leafy green stew.

Yewande Komolafe · NYT Cooking

The plantain's boat-like shape makes it an incredible vessel for any manner of filling, from ground meat and chicken to seafood or vegetables. Here, oven-steamed plantain canoes are generously stuffed with a variety of mushrooms sautéed in a sofrito with sprinkles of coriander, cumin and smoked paprika. A dollop of tomato paste thickens the sauce that douses the entire dish before it’s broiled to brown the top. When topped with fresh diced onion, tomatoes and sour cream flecked with bits of cilantro and loosened with lime juice, this becomes a filling and delicious vegetable-forward lunch or dinner.

Yewande Komolafe · NYT Cooking

Ọbẹ̀ onírù, a fried pepper condiment familiar to the vast Yorùbá-speaking communities across West Africa and beyond, goes by a cheeky name, “Designer stew,” a reference to the luxury products available to anyone who can afford to make it. It’s also a nod to the length of time, commitment and cost it takes to prepare. Originally developed as a sauce to coat and preserve tender portions of meat held at room temperature without refrigeration, this recipe requires planning and preparation. It’s packed with floral red palm oil, piquant tàtàsșé (bell pepper), savory crayfish (tiny dried shrimp), robust írù (fermented locust bean) and hot chile (Scotch bonnet), all rich and essential to its distinct depth. Miso and anchovies can be used here as substitutions, but they may not quite replace its deep flavors. Seek out the írù and crayfish if you can to experience the real thing, an expression of balance in a pot.

Yewande Komolafe · NYT Cooking

This dish is an easy, anytime natural evolution of ọbẹ̀ onírù, known as designer stew, a cheeky reference to the luxury product available to those who can afford it. Once you’ve made the base, you can play around with additions like tinned sardines, halved baby eggplants or cubed large ones, or in this case peeled whole hard-boiled eggs. The eggs can be added or cracked shakshuka-style directly into the pan to cook until as runny or soft as you like. A steamed starch or thick-cut slices of soft agẹ́gẹ́ style bread are typical accompanying sides.

Yewande Komolafe · NYT Cooking

In this hands-off meal, the oven softens cornmeal into porridge-like polenta and also roasts and broils vegetables. Once the polenta has baked until set, it gets crumbled and tossed with a wintery mix of vegetables (here, brussels sprouts and sweet potato, but carrots, parsnips and winter squash also work). Lemon gives it all a lively pop and sage lends its fragrant bouquet. Roasting allows everything to deepen in flavor and broiling adds crisp, caramelized brown spots to this cozy dish. A topping of crumbled goat cheese and parsley bring a vibrant touch to a meal that is deeply satisfying any time of the day.

Yewande Komolafe · NYT Cooking

A fried pepper condiment of puréed bell peppers and onions known in Yorùbá as ọbẹ ata dín dín is common across West Africa as a base for stewed greens and meat. This sauce is an expression of balance in a pot, often packed with fresh, dried, fermented and hot ingredients, each rich and distinct in flavor. Here, mushrooms and chicken thighs are the lucky recipients of this mother sauce. The pivot is to simply chop jarred roasted peppers instead of crushing fresh vegetables with a grinding stone, which is a traditional yet lengthy process. Oil-packed anchovies and miso deliver exactly as expected, adding savoriness to the depth of mushrooms. A squeeze of lime lends a tart zing to the sauce; a scatter of chopped basil adds a piquant burst.

Yewande Komolafe · NYT Cooking

Easy to make and deeply satisfying, mujdei is a cornerstone sauce in Romanian cuisine. Just a quick glance at the amount of garlic in the ingredient list explains its potency. Crushed fine and whisked with salt, oil and water, the garlic blend makes an evocative pairing for vegetables, seafood or meat. Here, it's a lovely coating for blistered green beans and avocado to eat with skillet brown chicken thighs. Whenever mujdei finds its way onto your fork, it will leave a nice light tingle on your lips.

Yewande Komolafe · NYT Cooking

With an intriguing mix of awe and delight, this sauce is sure to strike pleasure in anyone who makes it. It is popular across the Caribbean and named for the way it runs down ingredients, coating them in its creaminess. Seafood and coconut milk perfumed with ginger form the primary elements of this recipe. Smoked paprika, grated pecorino, thinly sliced scallions and lime zest and juice add a polite jolt central to the balance of the resulting dish. Go with a large, hollow pasta here. You’ll want any shape with enough structure once cooked to hold the mouthwatering sauce. This dish is satisfying on its own, but you can add shrimp or fish in the last few minutes of cooking or prepare them separately and serve them alongside the pasta.

Yewande Komolafe · NYT Cooking

This quick and versatile poached chicken breast recipe can stay in your stable through many seasons. Need an elegant topping for a bright spring salad? An easily portable contribution for a potluck picnic? A simple sandwich anchor for a midday lunch? The chicken is ready in just a few minutes, and works just as well after a day or two in the fridge. As written, the poaching liquid’s aromatics skew on the lighter side, so as not to overwhelm any accompanying condiments, dressings and sauces, but you can always double or triple your preferred elements to strengthen the flavor profile.

Yewande Komolafe · NYT Cooking

The full name of this dish is poulet directeur général, translated from French as “chicken for the director general” and known in English as CEO chicken because it was often reserved for high-ranking officials, business elites and important guests. This meal of chicken, plantains and vegetables bound in a fragrant tomato gravy was often a marker of privilege and exclusivity, and is now common in Cameroon and its diaspora. It came about after Cameroon’s independence from its colonial era, in 1960 from the French and 1961 from the British, and is a point of pride with its blend of flavors from Cameroon’s different regions. Soft and crunchy vegetables take on the flavor of the surrounding broth, as does poulet (chicken). However, the shining star is the resplendent plantain. When just-ripe ones are fried and added to the stew, they enhance it, leaving pockets of sugary caramelized morsels. Admittedly, this is hardly a fast-paced dish to put together, but the result can impress someone spe

Yewande Komolafe · NYT Cooking

A common dish served at homes in Ghana, by roadside vendors and in chop chop bars (cafes or canteens), this popular stew is enjoyed all year round. Different versions of stewed beans often pop up across the continent and its diaspora. They all begin with soaking and slowly cooking the beans until tender, allowing the legumes to release starch that adds sustenance to the dish as they swell. Here, canned beans are crushed, thickening the broth without quite collapsing, delicately held together in their thin, speckled or colorful coats. The floral and aromatic stew base is simmered and reduced into a robust and spice-forward piquant sauce. This is a high effort, high impact recipe for prosperity in the new year. Take your time here, commit to this meal. It is joy in a bowl.

Yewande Komolafe · NYT Cooking

Kelewele is a popular Ghanaian dish of cut ripe plantains, marinated in a blend of ginger, garlic, selim seeds and cayenne, then fried and served as a side or street food snack. Often, kelewele is tossed with a handful of salted roast groundnuts while still warm and enjoyed by itself or alongside other dishes. This version is instead made in the oven by slowly roasting halved, skin-on plantains until tender in a bath of orange juice and spices. A drizzle of soy sauce, miso and peanut butter loosened with water adds much nuance and depth. The result is a parade of flavors and textures — sweet, spicy, tart, crisp-crunchy — softly pacing through your mouth.

Yewande Komolafe · NYT Cooking

To cook whole bunches of chard, you may assume they would benefit from a long simmer to soften. This sheet pan method achieves similar tender results with the addition of liquid early in the roasting process. In just 15 minutes, the greens give way, dwindling into their cooking juices. Water is used here for ease, but broth or coconut milk are exciting ways to further deepen flavor. Season with fresh citrus zest or your favorite spice blend to add a lively spark. A pass under the broiler will complete the dish, giving the greens a light char. You can also use this recipe for other hearty greens, such as collards or kale.

Yewande Komolafe · NYT Cooking

Resist the notion that fish should be paired with vegetables that keep their crunch in the cooking process. Rather, make these green beans, which hold their shape while they gently and endearingly collapse, contributing a generous texture to a roasted red pepper sauce. Crisp-skinned salmon is the star protein here and simmers alongside the beans in the sauce, which is balanced, rich and tasty with anchovies and miso. A sauce this good works with any protein that benefits from a gentle simmer.

Yewande Komolafe · NYT Cooking

A collection of nuts, spices, sage and orange zest, this easy dish can serve as a holiday appetizer or gift alike. Fennel, cumin and black pepper add complexity when crushed. Use whatever collection of nuts and seeds you like; the idea is to have balanced and contrasting textures. The fragrant aroma from the baked nut mix will linger in your kitchen and offer warmth and comfort for the cold days ahead.

Yewande Komolafe · NYT Cooking

A style of milk tea from Sudan, shai magnan is typically made by cooking milk down to a deep golden brown. Black tea is brewed in a separate pot with spices and sugar, then eventually poured gently into the browned milk. Spattering ensues, and, for the uninitiated, it could prompt some dodging to avoid hot milk burns. Here, molasses, with its robust sweet-savoriness, mimics the nuanced flavor of the cooked milk without having to cook it down. It's a shortcut that results in a similar brew for an anytime cup to enjoy on its own or with a favorite butter cookie or shortbread.

Yewande Komolafe · NYT Cooking

The earthy, robust notes of suya spice taste best when paired with a protein seared over high heat. Here, it marinates ground chicken along with fresh chile, ginger and garlic, and seasons a peanut dressing that’s drizzled over the meatballs. To keep lean chicken juicy while it cooks, miso and chopped spinach are stirred into the meat and the mixture is loosely formed into balls with a spoon. The deeply seared meatballs are smashed and give the entire dish a lovely brown hue, along with charred corn. A topping of herbs adds freshness to the hearty meal served over rice.

Yewande Komolafe · NYT Cooking

Coconut and cassava are known for distinct qualities: Cassava, a tuber from which tapioca is made, is starchy and dense, and fresh coconut is crunchy and juicy. When eaten together, both hold complex nuances with vigor, each enabling the other to flourish. Throughout Nigeria, streetside vendors sell bags of steamed cassava chunks paired with shards of cracked, skin-on fresh coconut for snacking. Home cooks combine these two ingredients in a variety of cakes, crackers and puddings. Here, small tapioca pearls and coconut milk form a pudding version of this familiar pairing. Lemongrass, makrut lime leaves and spices steep in lightly sweetened coconut milk that infuses the tapioca as it simmers. A finishing splash of coconut cream makes for a brothy pudding. Fresh fruit, lightly toasted coconut flakes and molasses (or any syrup) top the creamy base. This is comfort in a bowl and can be enjoyed any time of the day, especially as a cool, puckery and melodic end to any flavorful meal.

Yewande Komolafe · NYT Cooking

Tteok, cylindrical or oval Korean rice cakes, are simple to prepare in this dish that’s playful, filling and kid-friendly. They’re enrobed in a sweet and salty tomato sauce made with ketchup, which is usually used as a condiment but is great as an ingredient for cooking. Ketchup lends a tart counterpoint to seared sausage and, at least for wee ones, it offers a recognizable zing. With a handful of chopped bok choy, a cucumber side salad and a confetti of scallions, this dish promises to please adults and kids alike.

Yewande Komolafe · NYT Cooking

This combination of pork with plums is a superb way to incorporate fresh fruit into an easy and exciting one-pan meal. Pork belly is quickly stir-fried to create a crisp exterior, and renders oil in the pan to blister slices of plum. (Apricots, peaches or nectarines will work just as well here.) Of course, you could pull out your wok for this, but a large cast-iron skillet will do just fine. With a mix of sweet, sour, spicy and savory in the sauce, this dish packs a complex array of flavors in every bite. Serve immediately over cooked rice or thin noodles and peppery or bitter greens.

Yewande Komolafe · NYT Cooking

Nomadic communities across the vast Sahel and Savannah regions of West Africa developed suya spice as a way to preserve ingredients without refrigeration while traveling long distances. Also known as yaji, it starts with kuli-kuli, baked or fried sun-dried peanut cakes, and pulverizes them with a mix of fresh or dried onion, ginger, garlic and chiles. The blend can vary depending on the ratio of spices and the heat level should be based on personal preference. The best modern versions consistently highlight the earthy and robust depth of roasted nuts and spices and evokes the smoky essence of grilled meat — even in meatless applications. In this streamlined version, smoked paprika delivers that note and roasted peanuts capture the richness of kuli-kuli. Typically used to marinate meat and fish, it also serves as a finishing sprinkle for those dishes as well as steamed vegetables, dumplings and breads.

Yewande Komolafe · NYT Cooking

Suya spice, sometimes known as yaji, is easy to love as an all round spice with its blend of ground roasted peanuts and smoky, fragrant spices. If you are new to it, think of it as a seasoning that can top everything: charred meat, chicken, fish and blistered vegetables. Here, it is sprinkled over grilled chicken served with a tangy salad of grilled scallions and nectarines. Let all the ingredients develop dark brown grill marks, as the char only enhances the flavor of the spice mix. Finish the dish with a sprinkle of chopped peanuts and a mound of additional suya spice on your plate.

Yewande Komolafe · NYT Cooking

A fragrant, brothy green mango soup with a sour bite, Zanzibar mix is a staple of the archipelago’s street food stands. The soup is made with an aromatic base of onion, garlic, ginger and chile. It’s then typically topped with chunky mashed potato, crunchy bits that can include falafel or cassava chips, and a boiled egg. The essence is in the combination of ingredients, and the choice is yours. Here, the toppings include onions, tomatoes, spiced toasted panko, cilantro and any hot pepper sauce you like best, but feel free to improvise. The soup will make enough to cool, portion and refrigerate (for up to a week) or freeze (for up to three months).

Yewande Komolafe · NYT Cooking

A very Zanzibari improvisation, this take on pizza is familiar to locals and tourists alike, but it's very different from the Italian original. Instead of a crust with toppings, it’s a roti cooked on a flat, hot griddle, and folded around a spiced ground meat filling enhanced with cabbage, fresh eggs, tomatoes, shallots and sometimes crumbled cheese. A roti or paratha is used here, but frozen green onion pancakes also work. Serve with hot pepper sauce and ketchup for dipping.