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The New York Times
nytimes.com
did:plc:eclio37ymobqex2ncko63h4r
"As a Nigerian craving the taste of home, this recipe was a Godsend." The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. His version is vegan, and laced with chile heat. nyti.ms/3PdhM5G
https://nyti.ms/3PdhM5G
2026-05-13T22:40:05.571Z