Yewande Komolafe Presents Her Everyday Lagos with New Cookbook

New York Times cooking writer Yewande Komolafe has written a new cookbook inspired by the dishes and flavors of her home country, Nigeria, especially Lagos, the country's largest city where Komolafe grew up. My Everyday Lagos includes 75 dishes that you can find around the city, many of which are staples of Nigerian homes, like Jollof Rice and Puff Puff. Komolafe joins us to talk Nigerian cooking.     RECIPE: Iwuk Edesi (with chicken) Serves 6 to 8 Preparing this rice and chicken one-pot meal is an experience: the rich fragrances of these ingredients will slowly fill your kitchen as the rice softens. Iwuk edesi is a dish rooted in Efik and Ibibio cuisine, a gift from the southeastern region of the country. It is often found on buka menus and is sometimes called “native rice.” If you use another type of meat, the cooking times may differ, but the method essentially stays the same. This is a solid stand-alone meal, best enjoyed straight off the stove, but is equally satisfying the next dayas leftovers. INGREDIENTS: - ¼ cup neutral oil such as canola or grapeseed- 3 pounds bone-in, skin-on chicken parts- Fine salt to taste- 1 tablespoon grated ginger- 2 garlic cloves smashed- ½ cup red palm oil- 2 tablespoons Trinity Pepper Paste - 2 cups long grain white rice- About 2¼ cups chicken stock - 4 cups torn hearty greens such as ugwu, mature spinach, collards, or kale- 1 small red onion, finely chopped In a large pot or Dutch oven, heat the oil over medium until shimmering, 1 to 2 minutes. Pat the chicken pieces dry and season both sides generously with salt. Working in batches if necessary, place the chicken pieces skin side down in the pot and sear until deep golden brown on both sides, about 12 minutes total. Move the seared pieces to a plate and set aside. Drain out all but 2 tablespoons oil. Add the ginger and garlic and stir until fragrant. Stir in the palm oil and pepper paste and then the rice. Stir to coat every grain of rice in the sea- soned oil. Add the stock. Scrape the bottom of the pot to loosen up any stuck bits, season with salt, and bring to a simmer. Do not stir the rice at this point. Transfer the chicken to the pot skin side up, along with any liquid from the plate. Cover with the pot’s lid or foil and cook until the liquid is absorbed, the rice is tender, and the chicken is cooked through, about 20 minutes. Stir in the greens and allow to wilt and soften, 2 minutes. Remove from the heat and let sit covered for an additional 10 minutes. Carefully fluff the rice with a fork. Divide the rice and chicken among plates, sprinkle on the chopped red onion, and serve warm.