Heated
Published in

Heated

What I Eat

‘I Don’t View My Ingredients I Use For My Food as Niche Anymore’

Yewande Komolafe talks about what she’s been cooking and writing for her upcoming cookbook

Yewande Komolafe wearing round glasses with iridescent lenses, holding a blurry dessert item.
Photo: Steph Goralnick

Yewande Komolafe is a chef, recipe developer, and food stylist who grew up in Lagos, Nigeria, and moved to the U.S. to go to college at 16. Throughout her career…

--

--

--

Food from every angle: A publication from Medium x Mark Bittman

Recommended from Medium

Here’s The Most Humble Vegetable Rava Upma Recipe

Ghetto Cooking: A Cauliflower, Spinach, and Meat Dish

Holiday Cookie Making Brings the Family Together

Egg Soy Sauce Rice Recipe Presented By My Ma… and BTS’ Kim Taehyung

Getting Crafty with Spirits: Q&A with a Local Fort Collins Distillery’s Head Bartender

How to cook a meal out of anything in your kitchen

The largest Air Force in the world is the U.S.

Chickpeas for weight loss, digestion, diabetes, cancers and a lot of health benefits…

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store
Sam Hill

Sam Hill

Sam Hill is a freelance journalist living in Portland, Ore. He’s written for Digital Trends, Outside Magazine, Serious Eats, Boston Magazine and other outlets.

More from Medium

Confessions of a shopaholic: How I got banned from Nordstrom

Here’s the Secret Ingredient Every (New) Mom Needs to Know About!

On sabbatical

5 Reasons to Study In USA!