From jollof rice to egusi soup, chef Patience Ogunbanjo shares how to cook Nigerian food in small-group dining experiences.

The melon seeds popularly referred to as egusi seeds are widely used in areas of West African, particularly Nigeria. When ...

Among the dishes on the award-winning menus are "jollof rice, egusi soup (made from melon seeds) and moi moi (puréed black-eyed peas)", which have "captured Michelin's palate and attention", said ...