You could call it the Swiss Army knife of the kitchen: bouillon is a handy ingredient, whether it comes as bottled brown gloop, or a cube wrapped up in shiny foil like a tiny present. Today, cooks around the world rely on this secret ingredient to add depth, flavor, and umami to their cooking.
Yemisi Aribisala describes being described as rude when dining out because she ate quietly and didn’t comment on the food and meal. She learned that in other cultures, people talked about food to give it an identity. She says that the world wasn’t aware of Nigerian food until celebrity chef Jamie Oliver made a version of jollof rice in 2013. Her book is “Longthroat Memoirs.”
