Veronica's Kitchen - The Fufuland

"A meal at Veronica’s feels like you’re eating inside someone’s house, not an actual restaurant. The simple space has a few scattered tables and a grainy TV in the corner, but what it lacks in objective charm, it more than makes up for in tremendous Nigerian food. Whether you’re familiar with the cuisine or not, your first order of business here needs to be the egusi. It’s a rich, fragrant stew made from dried melon seeds, pumpkin leaves, palm oil, onions, and your choice of protein on top. We usually do a mix of chicken and goat, with a giant ball of fufu (pounded yam and plantains) on the side. " - brant cox, nikko duren

"A meal at Veronica’s feels like you’re eating inside someone’s house, not an actual restaurant. The simple space has a few scattered tables and a grainy TV in the corner, but what it lacks in objective charm, it more than makes up for with tremendous Nigerian food, cooked by Veronica herself. Whether you’re familiar with Nigerian cuisine or not, your first order of business here needs to be the egusi. It’s a rich, fragrant stew made from dried melon seeds, pumpkin leaves, palm oil, onions, and your choice of protein on top. We usually do a mix of chicken and goat, with a giant ball of fufu (pounded yam and plantains) on the side." - Brant Cox

"Say a nail artist drives 80 miles to Veronica’s Kitchen in Inglewood, Ca., and films herself trying West African staple fufu, which 6 million people watch, kicking off a global #fufuchallenge in which people document their reactions trying it for the first time, and quadrupling business at Veronica’s Kitchen almost overnight." - ByMaggie Hennessy