Jollof, and the argument that will not be settled
The rice dish that every West African country claims, cooked over wood, at scale, for a crowd.
Food editor
Tobi Adeyemi
Writes about what people actually eat rather than what a restaurant would like them to. Particularly interested in market days and the economics of a single dish.
Based in Ibadan
Bees, cattle and the water at Gubi
Bauchi holds highland farms and dry savannah within an hour of each other, and a dam that both depend on.
What a market day actually costs
Ugu, tomatoes, peppers and stockfish: the arithmetic behind a stall, and why the price is never only the price.