Today’s guest is Yewande Komolafe—recipe developer, New York Times columnist, and author of “My Everyday Lagos,” a James Beard-nominated cookbook. In this episode, Yewande tells host Jessie Sheehan about her remarkable journey from growing up in Lagos, Nigeria, to building a life and establishing a career in food in the U.S.Yewande shares how her mother, who was a food scientist, inspired her love for flavor and about her transition from working in restaurants to food media. She also dishes on her love for mangos and walks Jessie through her Mango Shortcakes With Lime-Coconut Cream recipe from the Times. Click <a href="https://cooking.nytimes.com/recipes/1026981-mango-shortcakes-with-lime-coconut-cream">here</a> for Yewande’s Mango Shortcakes With Lime Coconut-Cream recipe on NYT Cooking.Thank you to <a href="https://californiaprunes.org/">California Prunes</a> for their support. <a href="https://cherrybombe.com/pages/jubilee-2025-la">Jubilee L.A. tickets</a> are on sale now!<a href="https://cherrybombe.com/collections/subscriptions">Subscribe here</a> to get The Italy Issue, out this September.Visit <a href="http://cherrybombe.com">cherrybombe.com</a> for subscriptions, show transcripts, and tickets to upcoming events.More on Yewande: <a href="https://www.instagram.com/yewande_komolafe/?hl=en">Instagram</a>, <a href="https://www.nytimes.com/by/yewande-komolafe">NYT articles</a>, <a href="https://bookshop.org/a/7819/9781984858931">“My Everyday Lagos” cookbook</a>More on Jessie: <a href="https://www.instagram.com/jessiesheehanbakes/">Instagram</a>, <a href="https://bookshop.org/a/7819/9781682688694">“Salty, Cheesy, Herby, Crispy Snackable Bakes”</a> cookbook

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