Scallops and okra, plantain cobbler and a Nigerian take on fried chicken – contemporary west African cooking from Lopè Ariyo
When I went to university in Loughborough, my relationship with food changed slightly. I went from cooking for fun to cooking for comfort. I was studying mathematics, which was mentally taxing. I was in a completely new environment, and it was extremely different from what I had expected – that made me feel emotionally drained.
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