One jollof email
a week. No noise.
One recipe, tested in our kitchen. One essay, from someone who lives where the story is. One photograph, shot on location. One thing worth cooking. No tips, no tricks, no affiliate links.
Sent every Sunday at 9am Lagos / 4am New York / 10am Paris. Written by the editors. Signed by the editors. Read before it is sent.
Recent issues: Mrs. Adeyemi's scotch bonnet test. A conversation with Serigne Mbaye about broken rice. A 2,000-word argument against the word “authentic.” The history of plantain leaves in Niger Delta kitchens. A recipe for riz au gras that our Malian grandmother refused to print for three years.
If that sounds like the kind of letter you would read, it is the kind of letter we write.