Yewande Komolafe

Chakalaka, a South African staple of spiced peppers, tomato and beans, is a generous dish, ready to accept whatever’s in your pantry.

Once you make your doughnuts with brioche dough, Yewande Komolafe writes, you may never go back.

Yewande Komolafe captures the Nigerian city’s essence — both rich and complex — in crispy bean fritters, richly infused chicken and rice, and jammy tomato breakfast eggs.

Concord grape season is a short one, but you can extend it by making this delicious preserve, Yewande Komolafe writes.

A popular Ghanaian street food, kosua ne meko — eggs stuffed with tomato relish — is easy to make and fun to share, Yewande Komolafe writes.

Incredibly popular across West Africa, the dish can vary from cook to cook and place to place, but, for Yewande Komolafe, it’s a quick link to the past.

A popular snack on the streets of Kampala, Uganda, the dish, a vegetable omelet rolled up in a chapati, cheekily shares a name with the luxury brand.

Full of lemongrass, tamarind and tofu, this light winter dish is a little different each time you make it — and that’s part of the allure, Yewande Komolafe writes.

I made this Breton-style cake at least half a dozen times to perfect it. Here’s what it taught me about grief.

With this simple shortbread recipe, you can make six different holiday cookies to share.