Mama Mandazi grew up in Kenya where mandazi was morning food — fried before sunrise, eaten with chai, and made in enough quantity to share with whoever arrived. Along the Swahili coast, mandazi carries the flavors of centuries of Indian Ocean trade: cardamom, coconut milk, and a touch of sugar worked into a soft dough […]

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Professor Alistair Trifle grew up in England where pudding was not a specific dessert but a category — the word covering everything from steamed sponge served with custard to trifle layered in a glass bowl to bread and butter pudding made from yesterday’s loaf. The pudding course was the point of the meal. Everything else […]

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