Chronicles from our kitchen hearth, 15-pound wedding rockfish feasts, cassava leaf epiphanies, and honest confessions from West African food lovers.
Authentic stories of big wedding celebrations, slow-cooked greens, and unforgettable flavors.
A 15-pound baked rockfish marinated in secret West African spices carried like a surfboard into a reception hall — and how it became the legendary centerpiece of the wedding feast.
"Leaves? As the main course? Are we pandas now?" A hilarious and honest confession of tasting Sierra Leonean Cassava Leaves Plassas for the first time and falling madly in love.
A culinary deep-dive into the silken, earthy richness of sweet potato leaves simmered in unrefined red palm oil with smoked fish, habanero peppers, and seasoned braised beef.