Pan-African supper club last night, hosted by the gregarious and lovely @bettyliciouscooks. The standout for me was the egusi stew with pounded yam 🍠. I had never had either and they were delicious. Egusi is a 🇳🇪 Nigerian dish. The main ingredient is ground seeds from the egusi melon/squash/pumpkin. The stew also contained a mix of spinach and ugwu leaves (a type of pumpkin/squash - zero waste anyone?) and reminds me of similar greens I ate in Zambia 🇿🇲. They’re slightly bitter and delicious. Fermented locust beans (irú, and similar to ogiri and douchi) are something I had not had before and they gave this dish a strong pungent accent and a colossal dose of umami. The red colour comes from West African palm oil, which is another ingredient that is phenomenal when used right. The stew was spicy 🌶 and manageable. And the pounded yam 🍠 was a nice counterbalance to the strong flavours. I loved the slightly gooey consistency of it too. Kinda like fresh mochi but less stretchy. Swipe to see the other standouts of raw slaw, fried plantains (I love plantains so much) and the golden, fried akara pillows. So good. Thank you, Betty and your team. There are so many wonderful things and people in this world. And the more we learn, the more connections we can make between traditions, histories and customs. And the more we do of that, the more we shatter arbitrary barriers. Be sure to check out @bettyliciouscooks and her events!