Recipes By Yewande Komolafe
156 recipes found
Shai Magnan (Sudanese Burned Milk Tea)
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.
One-Pan Roasted Vegetables and Polenta
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.
Salmon and Green Beans in Red Pepper Sauce
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.
Zanzibari Mix (Urojo)
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).
Smashed Chicken Meatballs with Suya and Charred Corn
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.
Suya Spice
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.
Zanzibari Pizza
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.
Sticky Rice Cakes With Sausage and Greens
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.
Iced Coconut Limeade
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.
Lemon-Pepper Zucchini Pasta With Dill
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.
Stir-Fried Pork and Plums With Fresh Herbs
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.
Chakalaka (South African Vegetable Relish)
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.
Bratwurst With Caramelized Onions and Chakalaka
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.
Suya Spiced Grilled Chicken Thighs With Nectarines
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.
Pan-Seared Chicken With Mujdei Green Beans
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.
Mango Pepper Relish
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.
Mango-Tomato Salad
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.
Masala Chickpeas With Tofu and Blistered Tomatoes
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.
Mango Shortcakes With Lime-Coconut Cream
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.
Poached Chicken Breasts
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.
Light Soup With Mushrooms
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.
Maritozzi (Sweet Cream Buns)
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.
Sugared Doughnuts
Made from a delicate yet sturdy brioche dough with rich pats of good butter folded in, these doughnuts are soft with almost feathery middles and a delicious deep golden-brown crust. This recipe begins by letting part of the yeasty dough sit for 20 minutes in what’s known among bakers as a pre-ferment. This simple step, along with full-fat buttermilk, gives the doughnuts a lovely tang, and fresh grated nutmeg adds a hint of spice. Like most yeasted doughs, this recipe will require some time on your part, but the steps can be done ahead of time and in stages. These doughnuts are best had while warm, and a quick toss in granulated sugar delivers crunch with every bite.
Lemon Butter Curls
Delicate but sturdy, these lemon butter shortbreads are perfect for a casual afternoon treat or relaxed holiday cookie. A combination of butter, egg yolks and a bit of cornstarch ensures a texture that melts in your mouth. Lemon zest adds a bright sparkle, and a light glaze of lemon juice and powdered sugar lends a tart finish. Make these into curls as shown or pipe them into any shape you prefer: Rings, squiggle or pushing the dough through a cookie press can all be fun. You also can roll and shape the dough by hand instead of piping or pressing it.