Yewande Makes Nigerian Yam and Plantain Curry | NYT Cooking

[@ArianaBautista]

Loved hearing Yewande's thoughts on food, her cooking experience, and take on 'authenticity.' More of her on NYT Cooking please!!

[@xoxobrialee]

100%! I loved watching this and getting her perspective!

[@itsdreamyweather]

Wow. More of Yewande please New York Times! She is lovely!!

[@passiveagressive4983]

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).

[@rickmiletic1376]

Her thinking, her recipes, her honesty and her calmness are all refreshing and addicting. I cannot wait for her cookbook.

[@maddiepinkgirl]

She's always wearing the best earrings! Love her recipes and style!

[@JP-br5os]

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.

[@shawnasideas]

Thank you NYT for featuring a woman of color making food from her culture 👏

[@sunrae7680]

Yesss !!

[@janeosun]

GIVE THIS WOMAN ALL THE VIDEOS i love her perspective on food and authenticity so much.

[@mrsimaniedwards]

She’s so authentically herself, love her!!

[@1stdaughter]

I made her jollof and dodo with my students and we talked about it for weeks! Looking forward to making this for my fam.

[@schasse2011]

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!

[@kimberly77ish]

Her voice is so soothing. I love the way she talks about cooking and relating that to her heritage, and then the American experience.

[@pamukaltan-bonnet8779]

weirdly really love her knife skills

[@chitronn.8949]

strangely, this curry reminds me of something my Bengali parents would make! and she is so cool

[@esther58lopez]

What she said at the end was beautiful 😭 might have cried

[@ms.z461]

Yewande's back! 😊 Cannot wait for the cookbook

[@Fasthebaker]

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 😁

[@elliebraun5042]

I wish Bon appetit would make yewande a contributing writer and give her a show

[@sukoonshergill4851]

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

[@passiveagressive4983]

Sukooon Shergilll they fired Adam’s ass!

[@ajchapeliere]

Nah. She deserves better than being used as a tool to rehab BA's image.

[@MsRemilicious]

Yewande Komolafe's recipes are great! Helping get in touch with my African roots thanks sis

[@dspacedog]

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!

[@vickief.6680]

I love this! I came across Ms. Komolafe doing research on cooking with plantains. She seems so diplomatic and personable.

[@TheMiltonMeadow]

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!

[@RHRHorticulture]

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

[@iwa_bewo]

Yewande!!! Yewande forever!! Your thoughts on food are incredible and high five on the authenticity question!! Yes, yes, yes!!

[@melaniereed3494]

Beautiful recipe and loved hearing about the influences of her home and Mom. Also - I love dandelion greens! More Yewande please.

[@nsikanfriday1311]

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.

[@ellajay6446]

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. ♥

this reminds of a Brazilian dish called moqueca, the most common version is made of fish but people often make it with plantains

[@gitanjalibanik4542]

You cook so beautifully.

[@SupperUpper]

Beautiful and very inspiring! Would love to see more dishes from that lady!

[@samazoid]

i can't get over how cool her hand always looks when she puts salt in stuff wtf

[@thenewbaguette]

Love Yewande's cooking style and philosophy. So excited for this book!

[@yumabaker9850]

Yaaaaah Yewande! 🤩 love seeing you and your cooking. More please 😙

[@john-michaelpoon8373]

More of Yewande's cooking and commentary, please!

[@t.mclean2097]

Loved this! Thank you for showcasing a woman of color.

[@click8701]

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.

[@Angels-3xist]

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.

[@kitchenmeditation1686]

I don’t do curry often, but yams and plantains sounds like a delightful combination. I’ll have to give it a try!

[@NTHodges]

Can't wait for the cookbook!

[@alldopethings]

This is something I've always wanted and never knew I needed ❤

[@leahhill9484]

i can't wait to make this dish. it looks delicious. thank you for sharing.

[@ariadnapereztineo8288]

Absolutely loove Yewande! Looking forward to more content featuring her!

[@tamiresdasilva9019]

she is the best

[@kellymascarenhas6199]

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.❤️

[@retropian]

Always on the lookout for a vegan recipe or even one that can be veganize. This looks perfect and delicious.

[@cait__l]

I love Yewande!

[@Rocioslane]

Jesus, that looks absolutely delightful ❤️

[@JimR-km1yf]

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!!

[@yunusafatimah621]

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.

[@taylork609]

buying her cookbook as soon as its out, this recipe sounds so good!

[@nikkiatkins33]

Oh hell yes!!! Yum. My plantain is so lame

[@Millz-u9l]

I'm gonna try this recipe

[@HaleyIvers]

This looks so delicious!! More recipes from Yewande, please!

[@Lucysmom26]

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.

[@alexchangsteryo]

this is phenomenal

[@neen79]

Beautiful story and food looks delicious 😋 👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽

[@janeldamiani3820]

Everything about this video!! ❤️ we make similar curries at home, and I cannot wait to try Yewande’s!!! Great video you guys!

[@devvvvvvvinnnnnnn]

we need more of her!!

[@nurtured-channel2953]

Yewande is lovely💖

[@Laura-vc7er]

Looks so good 😊 wonderful woman! Give her a raise!

[@varshagarud895]

Today I made this curry it's very testy

[@ebbsislove93]

Oh, I Adore her!

[@silog21]

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!!

[@evanspivack2714]

Looks good! Thank you for sharing this!

[@hkinley55]

Going to make this today. Excited

[@waynehersheykiss08]

I love EVERYTHING...

[@99757429]

beautiful lady with beautiful soul!!!

[@kz9300]

finally, yay for never peeling ginger!

[@justwatching2428]

More Yewande Please.

[@Lightwood1977]

Instantly In Love...

[@MilletteKish]

Fantastic recipe & presentation.

[@mstreds]

Yes to all of this

[@rroberts6800]

That looks outstanding

[@LauraRunningGoddess]

Love this! I want to try!

[@Passionforfoodrecipes]

Looks delicious! I'd definitely be in a *CURRY* to give this a try!

[@QueerlyBeloved386]

This looks delicious.

[@noahnipperus7320]

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!

[@PerfectMachForever]

Love her earrings 💛

[@debbiebaxter981]

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

[@hollyfranco9539]

Delicious looking recipe.

[@luislopez3963]

Thank You

[@karenkaren3189]

This looks yummy.

[@mikemillerdesign]

Yewande has some choice recipes the jollof rice now this. I'm excited to try. But in all honesty we need to stop dissing Alison Roman when both cooks can exist at the same time, there are no limits on what NYT can upload.

[@hkinley55]

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.

[@gacantiswastika6027]

Looks yummy 😍

[@jessicamorris9511]

Dope af ❤️🙌🏾

[@aquilestadeumartineli7592]

Brilliant

[@angelikaschwaff8021]

Great video and super interesting recipe and awesome chef. Hope there will be more videos with her!

[@moniquemosley2122]

That looks good!🍲😋

[@girliedog]

please tell us what the red stuff you added toward the end out of the table spoon...

[@sunrae7680]

I will make this recipe, but my Southern dna will substitute collards for the dandelion greens. Waiting for the cook book. 😀

[@Planetwerpp]

I fw your hair sm mam❤

[@lilchinesekidchen]

EXACTLY WHO PEELS GINGER EXCEPT RESTAURANTS

[@ewat4753]

YUMSKI! That looks delicious to this polish man!

[@richardpark5860]

When can I buy your book?!

[@TrytoCookLikeMum]

Hmmm plantain curry

[@carmelcapricorn7701]

Besides the food. I like the hair style.💋💄👓🍲

[@labella42071]

Yes, I was thinking the same thing. Isn’t she beautiful?

[@wenweisu99]

i don't peel ginger either haha

[@ellb8795]

I think I love you.

[@intesartoufic9536]

OK but the handfuls of salt?

[@evanbastiian]

😭😭😭