Dinner

We tasted almost 20 different brands to find you the best of the best.

A chef friend taught me this sauce, a three-ingredient marvel that’s fabulous on fish but also great on chicken and vegetables. Serve roasted salmon and sauce with a simple green salad and rice for a meal that’s worthy of a dinner party—or a Tuesday night.—Amy Rosen

Instructions

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

Marinated lamb is paired with a zesty and sweet side for a hearty plateful of flavour.