We measure, weigh, and record every ingredient for every recipe that we test in the SAVEUR kitchen. The cooking times and temperatures are noted. Then we taste, revise, and test the recipes again and again, until they come out right. Staff meals offer us a chance to set aside the digital scales, timers, and measuring spoons for an hour or two and bring a sense of improvisation to the stove. These meals also tell us more about a cook's background than any resume could. Our kitchen assistant Yewande Komolafe has cooked in professional kitchens up and down the East Coast, from gigs at Restaurant Eugene in Atlanta to Momofuku Milk Bar, a dessert-centric joint here in Manhattan. This week, however, she dipped back into childhood memories of her family's kitchen in Lagos, Nigeria, to prepare an incredible lunch: jollof rice, stewed chicken, greens, fried sweet plantains, and hibiscus tea.