Recipes By Yewande Komolafe
149 recipes found
Kosua ne Meko (Eggs With Pepper Relish)
A hard-boiled egg split slightly down the middle and stuffed with a chunky tomato relish, kosua ne meko is a quick Ghanaian snack sold by street vendors. Classic versions include hard-boiled eggs that have been cured by dredging them shell-on through dampened salt a day before. The relish, referred to as “raw pepper,” can taste different depending on the vendor, but it always has crushed tomatoes, red onions and chiles. For home cooks, this can be a simple dish made quickly (or ahead) to share broadly — at the beach, a picnic, an afternoon cocktail party or a potluck brunch. An asanka, a small mortar and pestle with a rough interior, is used to prepare the raw pepper, but a food processor can also step in. Simply salting the egg before adding the relish, or after, can at least hint at the salt-dredging technique.
Shrimp in Rundown Sauce With Cavatelli
Richly flavored rundown, popular across the Caribbean, is the result of gently simmering seafood in coconut milk and tomatoes with aromatics such as scallions, onion and garlic until the flavors are concentrated and intense. Some say it gets its name from the way it lightly runs down and coats any starch or protein with which it comes into contact. At her restaurant, Bywater American Bistro, the chef Nina Compton tosses shrimp and house-made gnocchi with a rundown sauce made with the shrimp shells and scented with ginger and lemongrass. Here it’s served with cavatelli or shell pasta and is every bit as delicious. Lime zest plus a garnish of mixed soft herbs such as basil, chives and dill brighten the dish and add a hint of freshness.
Coconut-Dill Salmon With Green Beans and Corn
A fillet of salmon, bathed in a fragrant mixture of coconut cream, lemon and dill, is foil-wrapped and set on a hot grill to steam in its own juices. The fish is accompanied by a light salad of fresh corn, tomatoes, green beans and an additional showering of feathery dill. The result, served warm or cold, is a great low-lift dish for a large party, or a meal that can be prepped in advance.
Saag Shrimp
Saag comes in so many ingenious variations. Leafy greens, such as spinach, amaranth, mustard greens or fenugreek, make up the bulk. A heady blend of spices and aromatics provide the foundation, and different proteins can be added to enhance texture and flavor. This version, adapted from the chef Pourin Singh’s recipe at Le Taj in Montreal, is made with plump shrimp, which add a complementary brininess. The secret to Mr. Singh’s version is the freshness of his ingredients: the spices, the spinach, the shrimp and even the chopped tomato garnish. Serve while still warm, alongside steamed fluffy basmati rice and fresh naan, topped with green chile chutney, tamarind chutney or fresh kachumbari for a lovely pop of acid and heat.
Grilled Steak With Sauce Rof
A combination of onion, parsley, scallions and chile, this classic Senegalese sauce adds complexity to dishes. Typically used to stuff fish as a marinade and top it as a bold relish, it is also great for tempering the smoky char of grilled chicken or steak. In this recipe, some sauce rof is used as a marinade and served as a topping. Thinned with a dash of olive oil, the relish also gets lemon juice to add a lovely sparkle. Go for a nice marbled cut of meat — the fat intensifies the flavor of the grilled meat and the sauce rof cuts through the richness. This condiment can be made up to 24 hours in advance and refrigerated in an airtight jar.
Goat Cheese and Dill Dutch Baby
This savory Dutch baby, typically a sweet dish, is made by pouring a light, eggy batter into a heated pan of hot melted butter. The herb-flecked batter begins cooking on contact, and when baked, puffs and crisps and develops a tender, custard-like center. Adorned with crumbled goat cheese, fresh dill and crunchy watercress, this is also finished with a drizzle of honey plus a sprinkle of lemon juice. When served as breakfast or brunch, this one-pan meal is about as quick and straightforward as you can get.
Egusi Soup
A delicious blend of stewed leafy greens bathed in a nutty, creamy sauce of ground egusi seeds, this soup is incredibly popular across West Africa. The off-white, sliced almond-shaped seeds are harvested from the melon fruit of a climbing vine native to West Africa. Also known as egunsi, agushi or egwusi, they act as a thickener in soup, especially when combined with a broth and added to a base of onions, palm oil and irú. This recipe includes chunks of meaty roasted mushrooms and fresh tender spinach leaves, but use what’s available to you, whether that’s meat or more traditional hearty greens, like ẹ̀fó̩ tẹ́tẹ (amaranth greens), ugwu (fluted pumpkin leaves) or tender ẹ̀fó̩ gbure (waterleaf). Each version you make that’s a little different is also a little more personal. But it’s the seeds that make it always recognizable.
Buckwheat Blueberry Waffles
You could leave your waffles unadorned, but the combination of toasty buckwheat flour, fresh lemon zest, a tickle of nutmeg and pockets of fruit make these practically irresistible. The blueberries here could be fresh or frozen, and feel free to substitute other berries you have on hand. Serve warm with a pat of butter and a generous drizzle of maple syrup or honey. The batter can be prepared ahead and stored refrigerated in an airtight container for up to 24 hours. Remove from the refrigerator and cook as directed in Step 3. The cooked waffles can be tightly wrapped and stored in the freezer for up to 2 weeks. To serve, toast a frozen waffle in a toaster, toaster oven or an oven set to 375 degrees.
Toasted Sesame and Scallion Waffles
Toasted sesame, fresh scallion, salty cheese and tingly black pepper all infuse these light and savory golden waffles with flavor that a simpler waffle can usually only dream of. When served topped with eggs — fried or poached — these become a wonderful breakfast, perfect brunch or filling snack. They are best served warm, but you can enjoy them at room temperature, too. The batter can be prepared ahead and stored refrigerated in an airtight container for up to 24 hours. Remove from the refrigerator and cook as directed in Step 3. The cooked waffles can be tightly wrapped and stored in the freezer for up to 2 weeks. To serve, toast a frozen waffle in a toaster, toaster oven or an oven set to 375 degrees.
Chocolate Waffles
Waffles topped with something sweet are special, but the deep, rich notes from unsweetened cocoa and sweetness from dark brown sugar in this dessert cosplaying as breakfast may please chocolate lovers even more. Top with lightly sweetened whipped cream, and fresh berries for color and texture, or take them a step further with a drizzle of chocolate sauce. The waffle batter can be prepared ahead and stored refrigerated in an airtight container for up to 24 hours. Remove from the refrigerator and cook as directed in Step 3. The cooked waffles can be tightly wrapped and stored in the freezer for up to 2 weeks. To serve, toast a frozen waffle in a toaster, toaster oven or an oven set to 375 degrees.
Rolex (Vegetable Omelet and Chapati Roll)
A popular snack on the streets of Kampala, Uganda, the rolex is a vegetable omelet rolled up in a chapati, its name a cheeky reference to the watch brand. A rolex can be as elaborate or as simple as you need it to be. Ingredients always include a chapati (homemade or store-bought) and eggs studded with vegetables and cooked in a skillet. At its most basic, a rolex will have diced onions, shredded green cabbage and often green peppers. Tomatoes can be added in cooked or raw for a pop of acid. Minced chiles will add a bit of heat, and fresh chopped cilantro is a lovely garnish. These are all optional, of course. In Kampala, the rolex is often made with the ingredients the maker has on hand.
Chapati
An Indian staple, the chapati is also found in the cuisines of Southeast Asia, the Caribbean, East Africa and beyond. Across the Indian diaspora, this four-ingredient flatbread can vary in its cooking technique, texture and the types of fat and flour used. Adapted from the recipe developer Kiano Moju and her grandmother, Agnes Kiano Kasaine, this flaky Kenyan version, sometimes nicknamed “chapos,” uses all-purpose flour instead of atta, a whole-wheat flour, and stretches portions of the dough thin enough to see your hands through. Generous spoonfuls of oil are rubbed over the sheets, which are then rolled over themselves to create delicate layers. You’ll find this dough benefits greatly from periods of rest, which relax the gluten, making it easier to stretch and roll. Ms. Moju describes the chapati making process as “communal.” So gather your ingredients and line up a few helpers.
Bolo de Cenoura (Carrot Cake)
Bolo de cenoura, a carrot cake often found in Portuguese and Brazilian bakeries, is thrilling in its simplicity. A few key ingredients (carrots, flour, sugar, eggs and oil) and a blender or food processor are all you need to bring together the batter. The carrots give the cake its tender orange-amber crumb, which is finished with a brigadeiro frosting, anchored by a condensed milk and cocoa powder, that’s made while the cake cools. A spoonful of sour cream, a nontraditional addition to the batter, adds a slight tang here, and condensed coconut milk lends a subtle nuttiness to the frosting.
Shrimp Tacos
Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!
Roasted Fish and Broccolini With Tamarind and Black Pepper
A single skillet is all you need for this delicious, convenient and comforting weeknight meal. With its caramel-like tang and pleasant pucker, tamarind enlivens the marinade for fish fillets in this simple baked fish recipe. Rich with coconut milk and infused with garlic, ginger and freshly ground black pepper, the quick marinade glazes the fish and bathes the vegetables. Broccolini is used here, but cauliflower, brussels sprouts or hearty leafy greens such as chard, turnip or beet greens can be substituted. This sauce is versatile and pairs well with most fish, so go with the fillets that look freshest at the market.
Moqueca (Brazilian Seafood Stew)
Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.
Cheddar Chive Crisps
Every cookie tin deserves a little savory bite. These delicate crisps are speckled with fresh herbs and have a golden vein of cheese running through the dough. Fresh ground black pepper adds a gentle, lingering heat. You can go with any firm cheese that has strong notes here; sharp Cheddar, Parmesan or pecorino will all work nicely. Both the dough and cheese will benefit from staying cold while you work, so return the dough to the refrigerator as often as necessary to keep it chilled. (This cookie is one of six cookies that you can make with this Butter Shortbread Dough recipe. If you make that dough, you can make a double batch of the Cheddar Chive Crisps or try any of the other five recipes.)
Butternut Squash Soup
With a combination of squash, onion, garlic and a little spice, this soup is as simple as it gets. Roasting the squash helps concentrate its natural flavors and is a step that can be done a day or two ahead. A splash of rice vinegar adds a tangy sparkle and, if you want a touch more sweetness, you can stir in some brown sugar or honey. Taste your soup before adding any — you may find your squash’s natural sugars offer just the right amount of sweetness for you.
Spiced Crème Caramel
This silky, gently set custard with the right amount of warmth from toasted spices and sharpness from caramelized sugar is a perfect way to welcome the cooling weather of fall. In this recipe, a fragrant combination of cinnamon, cloves, cardamom, ginger and nutmeg known as sweet hawaij adds an autumnal aroma. Sweet hawaij, which is found in cooking across North Africa and the Middle East, is commonly added to hot coffee, and is also used in desserts and sweets. Trusting your senses will give you the best results here: Notice the aroma of the spices as they gently toast; watch the sugar deepen to a golden amber as it caramelizes; and see how the custard slowly jiggles in its water bath once it is set. Pay attention! The reward is a treat to end a meal or a perfect bite to enjoy with a cup of black coffee.
Spicy Peanut and Pumpkin Soup
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Roasted Mushroom Laab
Earthy mushrooms replace meat in this take on laab. A dish popular in the northern and northeastern regions of Thailand, laab (also spelled larb) is often a lively combination of cooked minced meat, fresh herbs and a punchy dressing. In this recipe, mushrooms are roasted until golden brown and crispy around the edges, and, once cooled, tossed with a mix of cilantro, mint, basil and aromatics, including sliced scallions. Lime juice and soy sauce keep the dressing tangy and savory. A subtle, nutty crunch from toasted ground rice is an essential element of the salad, so don’t skip this step. Serve the dish with steamed rice and additional lime wedges for squeezing. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Chicken and Herb Salad With Nuoc Cham
Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken — or any leftover chicken — soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.
Simple Whipped Cream
Whipping cream in the summertime, or in a hot kitchen, doesn't require a background in thermodynamics. Still, this recipe features tricks that might be skipped in colder seasons, but are essential for airy, silky whipped cream in warmer temperatures. Feel free to customize the flavor of this whipped cream: A drop of peppermint or almond oil or a dash of your favorite spices will work well here. But add sparingly: Too much of anything other than the heavy whipping cream will keep you from achieving peaks of perfection.
Coconut Fish and Tomato Bake
A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You’ll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.