Meet Khaana Collective* contributor Yewande Komolafe.
I discovered Yewande’s recipes and writing in the Times and immediately fell in love. I needed to know more about this talented human and learned that prior she had developed hundreds of recipes for the likes of Saveur, Bon Appetit, the James Beard Foundation and worked in the kitchens of Momofuku Milk Bar. And what intrigued me most of all was her dinner series My Immigrant Food Is... inspired by her own immigrant story from Lagos, Nigeria. On a lark, I reached out to invite her to a dinner party I was throwing and to my delight she said yes! To say Yewande lights up a room when she enters it is an understatement. On meeting in person for the first time, I was struck by how warm and open she is (not to mention she has THE best smile:)) and ever since it has been a pleasure getting to know her more.
Long before I was fortunate to call Yewande a friend of mine and Brooklyn Delhi’s, she was an inspiration and continues to be one for me. I always learn something new from her and her work and am anxiously awaiting her first cookbook of Nigerian recipes due out Fall 2021 with Ten Speed Press. I’m thrilled to share more of her story with you.
Yewande's Spicy Vegetable Puff Pies combine earthy mushrooms and root vegetables with toasted spices, fresh herbs and Guntur Sannam Hot Sauce tucked into puff pastry and baked until golden brown, best eaten with Sweet Mango Chutney of course.
Yewande's Spicy Vegetable Puff Pies With Mango Chutney Dip
Photo of Yewande by Johnny Miller
