With the holidays this week, we are re-airing this timely conversation. Yewande Komolafe is a journalist for New York Times Cooking with a keen eye for FLAVOR. As an immigrant from Nigeria, she loves incorporating the flavors of her culture combined with the techniques of traditional french cooking. Today on the pod, I talk with Yewande about her unique take on Thanksgiving and how her immigration to the United States during her college years shaped the way she celebrates the holiday.  

In This Episode We’ll Cover:

• How Yewande’s incredible food scientist mom inspired her to work the food industry 
• Megan Thee Stallion’s Hottie Sauce Chicken Sandwich from Popeyes
• How Yewande incorporates the flavors of her native country of Nigeria to influence her recipes
• Yewande’s advice for anyone who is spending the holiday alone or with just a couple guests
• Recipe Recs & MORE!

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Resources:  Yewande’s Website

Yewande’s Instagram 

Yewande’s thanksgiving-side-dishes-memories.html"> NTY Article 

Yewande’s Recipes: Citrus Glazed Sweet Potatoes, Jollof Rice, Braised Goat Leg in Obe Ata, Roasted Carrots With Yaji Spice Relish, Fish Pepper Soup

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