, made with fresh palm fruit that Auntie Mi would chop straight from the tree in their yard. For Onwuachi, these meals—and a host of others—took on new meaning and deeper flavors in the place where they’d originated.
I talked to Onwuachi recently to discuss our new series, Wednesday Night in America, and to find out how some of these dishes—the Nigerian recipes he still makes for himself and the ones he makes at his Washington, DC, restaurantHe was quick to respond that Nigerians eat “a lot of stews” —a sentiment echoed by the home cook I spoke to for this project.
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