How to set a table for twelve

The secret is to choose dishes that wait well. Jollof, stew and pepper soup all improve if they rest, so cook them in the morning and keep them warm in heavy pots.

Two big pots are better than four small ones. Cast iron holds heat on the lowest gas, so the rice is still hot when the last guest arrives from church.

Set the table the night before: plates, bowls for soup and swallow, glasses and a cloth that can survive palm oil.

Keep the middle of the table low, so guests can see each other. A row of small bowls of fruit or flowers works better than one tall vase.

Finally, plan the serving. Put the pots on a side table and let guests help themselves, then you can sit down too.