Food

Historically, jollof rice was a one-pot dish made with protein and carrots, peppers, and leafy vegetables. Today, it’s all about the rice; the vegetables tend to show up as a side, à la Nigerian Salad. A seasoned tomato base spiced with curry powder gives this rice its orange-red color. For great jollof, the tomato mix for the stew base is cooked twice—first to soften and round out the raw, tart flavors, and a second time to fry and season it, concentrating the flavours. —Ozoz Sokoh

Decorate the cake of your dreams with these hot tips on piped frosting.

Time to pull out the garlic press and put those breath mints away.

This advice will make your favourite soups even more delicious, so you'd better prepare your soup spoons.

Haft Mewa, a sensory symphony of syrupy sweetness and satisfying crunch, is a delectable dried fruit salad that takes center stage in March during Nowruz—the Solar Hijri new year celebration in Afghanistan, Iran, Tajikistan and various Central Asian nations. It symbolizes the vibrancy and freshness heralded by the new year, triumphing over the winter’s dryness.