The jollof that started an argument, and a friendship.
Amara came to New York from Enugu in 1994 to study pharmacy at Long Island University and stayed for thirty years, a husband, three children and a sixth-floor apartment in Flatbush with a view of the Manhattan skyline that she pretends not to care about. She first came to a Cultunio supper as a guest in 2021, sat next to a retired Ghanaian schoolteacher and spent the whole evening disagreeing with him about rice.
"Jollof is an argument. Every family thinks theirs is right. At the supper club, everyone is right for one night."
Amara Okonjo
The following spring she cooked her first supper for twenty-four strangers. She made jollof, of course, but also the egusi soup her grandmother cooked for funerals and weddings, because "both are about everyone showing up". She now cooks four suppers a year and mentors new home cooks on how to scale a family recipe from six portions to thirty without losing its soul.
The retired teacher, Kofi, comes to every one of her suppers. He still says Ghanaian jollof is better. He also drove her to the emergency room when she broke her wrist on the ice last winter.
- Cooking with us since 2022
- 11 suppers cooked
- Signature dish: party jollof