Day 1: Fresh stew. Vibrant. Spicy. Perfect. Day 2: Good, but the oil has separated. Day 3: The taste is deeper, darker, somehow better. Day 4: You're scraping the pot. Day 5: You add water and pretend it's still stew. Day 6: You turn it into "concoction rice." Day 7: You finally admit defeat and wash the pot. Nigerian leftover stew has a life cycle. It evolves. It adapts. It becomes new dishes. Monday's chicken stew becomes Thursday's rice and stew. Friday's "sauce" for yam. Saturday's soup for soaking garri. Nothing is wasted. The pot is never empty until it is licked clean. How long do you stretch your leftover stew? And what's the most creative thing you've done with day-five stew?
