Yewande Komolafe's Nigerian Kitchen

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 5 February 2021

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

We explore culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chile highway; we make a hearty beef stew from central Mexico; and Adam Gopnik tells us how a trip to Italy spawned an epiphany. (Originally aired September 28, 2019.)

Get this week’s recipe for Mexican Beef and Tomatillo Stew (Entomatado de Res): https://www.177milkstreet.com/recipes/mexican-beef-tomatillo-stew-entomatado-de-res

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Transcript

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0:00.0	Hey, Milks Street Listers. This is Chris Kimball, and I need a little bit of help. We're working on
0:04.6	a story about the foods people eat around the world when they experience the loss of loved ones.
0:09.8	So if there are dishes or food traditions that you would like to share, you can leave us a voicemail
0:15.4	at 617-249-3167 or send us a voicememmo at radio tips at 177milkstreet.com. One more time.
0:27.2	Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website,
0:48.3	177milks Street.com. Distream our television show, get our recipes, or take our free online cooking classes. Enjoy the show.
1:03.1	This is Milks Street Radio from Pierre Axe. I'm your host, Christopher Kimball.
1:07.6	Today we take you into a Nigerian kitchen with chef Yuan Day Komalife. We chat about the street
1:13.6	food of Legos. I'd layer flavors to create better tasting dishes. In Komalife's dinner series,
1:19.6	my immigrant food is. Part of the story of the dinners is that I'm cooking Nigerian food so far
1:25.5	away from Nigeria, but like with ingredients that I can find where I am because that I feel like
1:31.2	is part of the immigrant story, the story of adaptation. Also coming up Adam Gopnik talks about
1:37.0	regional specialties in their shortcomings, and we present a recipe for beef and tomatino stew.
1:42.4	But first it's my interview Gustavo Aureano. He went on a three-day journey from
1:46.7	Las Cruces, New Mexico, to Denver, Colorado, to enjoy and also endure dozens of local recipes
1:52.9	using chilies. Gustavo, welcome to Milks Street. Chili has many definitions. You write,
2:01.8	it's a salsa that can be as thick as gravy or thin as water, mellow or scorching,
2:06.0	a cheeseburger, snack, a meat rub, a full meal, and appetizer. So the definition of chili was
2:11.2	pretty broad, right? Yeah, it's interesting because in the United States, when we think of chili,
2:16.0	we think of course of a stew of usually ground beef with beans, although Texans will always say
2:23.2	real chili doesn't have beans. You put some cheese, sour cream, chili powder, and that's about it.
2:28.8	And then sometimes we'll talk about chili peppers, maybe chili sauce, but along I-25,
	...

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