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 ...

The off-white, creamy, brown version is rehydrated and used in obe ishapa, a soup popular in the southwest that also features egusi seeds. The dark red version forms the base of a drink ...