Last year, I opened up the people’s New York Times and there is the guest on today’s podcast, Yewande Komolafe looking beyond fabulous, gorgeous hair, rocking a Busayo dress and explaining the amazing, yumminess that is Nigerian food to the world. I was so excited and moved. Yewande can be described as a quiet powerhouse.  She is the author of the New York Times “Yewande Komolafe 10 Essential Nigerian Recipes” in the June 24, 2019 issue. The collection of recipes was beautiful, delicate (not a word I would typically use to describe Nigerian food), specific and detailed.

 I was so excited when she agreed to join me in conversation for the podcast, pre-Covid and so excited to share it with you. It’s a wide-ranging, fun conversation about our shared Nigerian background, Nigerian food, how she created her career through various iterations, the power of her resilience spirit to pivot and and living and thriving with Sickle Cell Anemia. There are so many yummy nuggets in our conversation, it was such a joy to talk to her. 

Yewande is the owner of Four Salt Spoons, a recipe development lab based in Brooklyn, a chef, writer, recipe developer and soon to be cookbook author.

Yewande Komolafe’s 10 Essential Nigerian Recipes: https://www.nytimes.com/2019/06/24/dining/nigerian-food-yewande-komolafe.html

More on her website; https://www.yewandekomolafe.com/

Instagram: @yewande_komolafe