Chef Kesi Toolum grew up in Trinidad where the dessert table was never an afterthought — toolum rolled by hand and wrapped in wax paper, kurma fried golden and piled high, coconut drops made in batches large enough for the whole street. These were not holiday-only sweets. They were the everyday, expected presence of a […]

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Chef Ada Chin-Chin grew up in Lagos where the snack table was never empty — chin-chin fried in batches large enough to last the week, puff-puff served hot at parties, coconut candy made from fresh grated coconut and hardened sugar. These were not formal desserts. They were the constant, expected presence of a Nigerian household […]

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