'I want my sons to see themselves in the books they read, to understand the languages they hear, and to feel connected to the food they eat.'
Then we’d dive into the next item on the platter: Peppered puff-puffs with the aroma of newsprint from Yemisí Aríbisálà’sa recent find that I look forward to adding to my syllabus. In her memoir, Aríbisálà memorably introduces the world to the complexity of Nigerian food.
Aríbisálà describes puff-puffs as “fried, sweet, bad things” served as a snack on the way to work. She encourages "a pinch of dried Cameroonian pepper" in the dough for a surprise kick of spice, but for this dessert platter we'll take them sprinkled with cinnamon and sugar. I would prepare the traditional treat in true Nigerian fashion by fishing the puff-puffs “out of the oil and [putting] them directly on the front page of today’s newspaper,” which Aríbisálà notes is the standard way for Nigerians to purchase their puff-puffs from street vendors on busy workday mornings.
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