Nigerian cuisine

It was something that was argued about two years ago on our Senate floor, like what's our national dish? And most people said it's fungi and boiled fish.

And fungi is like a derivative of fufu, which is sort of like, you know, Nigeriana.

And a lot of the people of the Virgin Islands, they come from like the Congo and Benin, which is now like modern day Nigeria.

And so fufu is something that we kind of like creolized and we did it with cornstarch and fish.

So this month, we're in Nigeria.

Hashtag Nigerian cuisine.

And I'm with one of Milwaukee's top chefs, Chef Titi Langendoye.

Yes, nice to meet you, Chef.

Good to see you.

Me too.

So Chef Titi is an expert in Nigerian cooking.

She is the proprietor of Taste of Africa and also runs the Tiara Experience here in Milwaukee.

Okay, so blanching gets you a cold salad that's technically cooked.

Coming up, Iru went even further outside the produce aisle and found out how chefs from Nigerian and Persian kitchens have been cooking their vegetables long before any of us heard the word cyclosporiasis.

Stick around.

Are you hungry for some great investigative journalism that sounds like music? Then Radiolab might be the show for you.

Welcome back to NYC Now.

Before the break, we got the case for blanching your greens from Chef Sola Iweili.

Now, Eru's going to introduce us to two more chefs showing that fully cooked vegetables don't have to mean boring, starting with a Nigerian chef cooking recipes that have been in his family for generations.

In the spirit of getting creative, what do chefs say about warm vegetables?