Yewande Makes Nigerian Yam and Plantain Curry | NYT Cooking
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- čas přidán 14. 06. 2024
- Get the recipe: nyti.ms/2WLTwtb
Yewande Komolafe is a recipe writer who grew up in Lagos and a regular recipe developer for NYT Cooking. Here, she's making her Yam and Plantain Curry With Crispy Shallots, a take on Nigerian asaro, the Yoruba word for a dish of starchy root vegetables simmered in a seasoned tomato- and chile-based sauce.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production). - Jak na to + styl
Loved hearing Yewande's thoughts on food, her cooking experience, and take on 'authenticity.' More of her on NYT Cooking please!!
100%! I loved watching this and getting her perspective!
Wow. More of Yewande please New York Times! She is lovely!!
In Guyana (South America), we make a yam and plantain stew and we use coconut milk too. We eat it with delicious fried fish (snapper).
Loved how she interpreted "authentic." I'm influenced by several cultures in my family background, so the way I cook is always unique to who I am, my mood, my travels, and my household, which is true for many of the people in my family. Crazy because my Granny (from Norfolk Va) for example, would have NEVER put sugar in spaghetti sauce, but then saw my aunt in Harlem do it in the 90s and she started doing it for the next few decades! My mom (born and raised in Va), always cooked Southern mac-and-cheese with egg and condensed milk until years ago she saw me doing it using a flour-butter-and-cream roux. My man is Jamaican (born and raised) but did not grow up eating pasta. Today, it is his FAVORITE dish and he cooks "alfredo" WITHOUT heavy cream (and it tastes delish!). So, the part about "authentic" really hit home for me.
Her thinking, her recipes, her honesty and her calmness are all refreshing and addicting. I cannot wait for her cookbook.
She's always wearing the best earrings! Love her recipes and style!
GIVE THIS WOMAN ALL THE VIDEOS i love her perspective on food and authenticity so much.
Thank you NYT for featuring a woman of color making food from her culture 👏
Yesss !!
I made her jollof and dodo with my students and we talked about it for weeks! Looking forward to making this for my fam.
I am watching this video again, for the 100th whilst on my way to her book signing, it hits differently, I'm so excited, congrats on your book 😁
strangely, this curry reminds me of something my Bengali parents would make! and she is so cool
She’s so authentically herself, love her!!
weirdly really love her knife skills
What she said at the end was beautiful 😭 might have cried
Oh yum. I made this today. I couldn't find the palm oil. It was so good. Now I didn't have s large pot so I made this in my crock pot. Yum. And I used spinach. Mine took more than 20 minutes because I ordered the Nigerian yam.
Her voice is so soothing. I love the way she talks about cooking and relating that to her heritage, and then the American experience.
I’m a frequent Traveller to Lagos. For the very first time I had local food at the hotel in Lagos, and let me tell ya.... woof, I regretted not trying these superb food sooner. I’m now an official Nigerian food addict ❤️
Will be on the lookout for her cookbook for sure, I want to try my hand at her style of cooking and add some new recipes to my repertoire!
I love this! I came across Ms. Komolafe doing research on cooking with plantains. She seems so diplomatic and personable.
Lovely! The concept is very similar to some typical dishes from the Brazilian state of Bahia, which have deep African roots, so I can easily imagine the flavor. Looks delicious and I can't wait to try!
Yewande's back! 😊 Cannot wait for the cookbook
Yewande Komolafe's recipes are great! Helping get in touch with my African roots thanks sis
I believe this is her interpretation of Yam/Plantain porridge. The coconut milk surely translates it to something South-Asian. Would love to try it.
Thank you Yewande - somehow you make cooking very relatable especially with the substitutes we can use hen we can't find the ingredients we are used to. ♥
Authentic And traditional are 2 different things. As she so well put, something can be authentic to your upbringing or experience but not be how that dish or cuisine is traditionally prepared. I can’t wait for this book!
Beautiful recipe and loved hearing about the influences of her home and Mom. Also - I love dandelion greens! More Yewande please.
I wish Bon appetit would make yewande a contributing writer and give her a show
lol I’m sure BA will up their diversity now that they are in fire for not paying non white chefs for their video appearances
Sukooon Shergilll they fired Adam’s ass!
Nah. She deserves better than being used as a tool to rehab BA's image.
You cook so beautifully.
I think many different cultures will enjoy this dish and can easily adapt it to their taste and palette and maybe even have their own story of authenticity. This was a pleasure to watch and listen to! Thank you
i cannot wait to make this and am definitely keeping an eye out for your cookbook!!
This is something I've never tasted but would make in a minute. I love trying new things and Yewande's recipe is both doable and intriguing.
Beautiful and very inspiring! Would love to see more dishes from that lady!
Yaaaaah Yewande! 🤩 love seeing you and your cooking. More please 😙
Absolutely loove Yewande! Looking forward to more content featuring her!
Can't wait for the cookbook!
Yum! Looks delish and healthy, too!
this reminds of a Brazilian dish called moqueca, the most common version is made of fish but people often make it with plantains
Looks good! Thank you for sharing this!
i can't wait to make this dish. it looks delicious. thank you for sharing.
This is something I've always wanted and never knew I needed ❤
Love Yewande's cooking style and philosophy. So excited for this book!
Yewande!!! Yewande forever!! Your thoughts on food are incredible and high five on the authenticity question!! Yes, yes, yes!!
More of Yewande's cooking and commentary, please!
this is phenomenal
Love this! I want to try!
Beautiful story and food looks delicious 😋 👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽
This looks so delicious!! More recipes from Yewande, please!
we need more of her!!
Going to make this today. Excited
I love Yewande!
Jesus, that looks absolutely delightful ❤️
Everything about this video!! ❤️ we make similar curries at home, and I cannot wait to try Yewande’s!!! Great video you guys!
I love EVERYTHING...
I'm gonna try this recipe
Fantastic recipe & presentation.
I don’t do curry often, but yams and plantains sounds like a delightful combination. I’ll have to give it a try!
Loved this! Thank you for showcasing a woman of color.
Looks so good 😊 wonderful woman! Give her a raise!
Entertaining, compelling, interesting flavors, healthy (always a bonus) and actually doable. Everyone can make soup and pretty much anyone can follow this. Nothing too confusing and no ingredients too crazy to find. As far as being authentic, I remember hearing someone talk about how with Mexican food, everyones grandmother had a different recipe and they all thought it was the way you should do things. True across the world. Art, not science. Most of the time. NYT nailing it with their videos.
Delicious looking recipe.
she is the best
That looks outstanding
Im only on NYT from Yewande. Her dishes are great.
Yewande is lovely💖
Foodgasm! My goodness why haven’t I experienced Nigerian cuisine before?! Will be trying this tomorrow.
Yes to all of this
i can't get over how cool her hand always looks when she puts salt in stuff wtf
This looks delicious.
That looks good!🍲😋
This looks yummy.
Oh hell yes!!! Yum. My plantain is so lame
Always on the lookout for a vegan recipe or even one that can be veganize. This looks perfect and delicious.
Great video and super interesting recipe and awesome chef. Hope there will be more videos with her!
Instantly In Love...
Dope af ❤️🙌🏾
Oh, I Adore her!
Brilliant
Looks yummy 😍
buying her cookbook as soon as its out, this recipe sounds so good!
Thank You
Can't wait to try this recipe and see more of Yewande's recipes in the future. What can you substitute for red palm oil? thanks for sharing a fresh new face and approach to ethnic cooking
beautiful lady with beautiful soul!!!
I made this recipe and the curry was so excellent! I wish my sweet potatoes had more time to sit in the liquid because they would be more flavorful then. The ginger is so good.❤️
Today I made this curry it's very testy
More Yewande Please.
Yewande, there's a Lady at our local Brisbane market and she grows Plantain and Yams!, I've always wanted to cook with Yams but I wasn't sure where to start, after seeing your recipe and your lovely delivery, I'm there! Thank you!!
Yams are nice. If you decide to cook with them, please look up the best way to peel them. When raw yams come in contact with skin, it causes an itch.
YUMSKI! That looks delicious to this polish man!
I lived with Nigerian roommates in London in the 00s and can say that I knew nothing of Nigerian cuisine beforehand but it's the shit. Those yams she's talking about, I've never been able to find them in North America, and there's a very spicy condiment/shrimp paste type thing called shito (pronounced sheeto) that, to my tastebuds, is far superior to chili oil.
This is lovely, we Latin Americans (well not all of us, mostly in the north and the Caribbean, but if you eat plantains in Argentina and Chile let me know) also eat tons of plantains so this hits close to home!!
Looks delicious! I'd definitely be in a *CURRY* to give this a try!
finally, yay for never peeling ginger!
I fw your hair sm mam❤
I am going to make this dish, I am going to make the rice too. These look like Casually Vegan Classics #cvc Thank you Yewande I hope they paid you!
Love her earrings 💛
When can I buy your book?!
Do you have a good Grasscutter recipe?
please tell us what the red stuff you added toward the end out of the table spoon...
I will make this recipe, but my Southern dna will substitute collards for the dandelion greens. Waiting for the cook book. 😀
Hmmm plantain curry
Besides the food. I like the hair style.💋💄👓🍲
Yes, I was thinking the same thing. Isn’t she beautiful?