4.34.25 out of 5, 4 ratings30 min
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Junior Editor, AFNBirmingham, United Kingdom
Beatrice Ige documents the everyday Nigerian kitchen: puff-puff, akara, chin chin, buns and meat pie, the small chops and street snacks people actually buy and cook, alongside staples like amala, pounded yam, groundnut soup and miyan kuka. Nineteen recipes, weighted towards the food eaten between meals rather than at them. She wrote for AFN between 2018 and 2020, from Birmingham.
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