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Egusi, made of stewed leafy greens and mushrooms bathed in a nutty, creamy sauce of ground egusi seeds, in New York, June 2023. Incredibly popular across West Africa, the dish can vary from cook to cook and place to place, but, for Yewande Komolafe, itap a quick link to the past. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. (Kelly Marshall, The New York Times)