Sweets look different across the African diaspora, where baking is less about decadent desserts to end a meal and more about special occasions, a taste of other parts of the world, and the botanical bounty of indigenous fruits. I wanted to start this season with a grounding conversation at the West African center of the Black culinary diaspora. On this episode, I drafted my friend, the ever-brilliant Nigerian food explorer, culinary anthropologist, and food historian Ozoz Sokoh (@kitchenbutterfly) of Kitchen Butterfly and founder of Feast Afrique to help us reimagine Black desserts.