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Agbalumo Gin & Tonic

by Kitchen Butterflyon April 21, 2017
Well, y’all know my love for Agbalumo. And cucumbers…Which got me thinking once I’d made my Cucumber gin, that a G & T would be nice since I sometimes mix my Agbaulmo drinks with soda or tonic water to lighten them. A gin and tonic is a highball cocktail made with gin and tonic water […]

Homemade | Cucumber Gin

by Kitchen Butterflyon April 21, 2017
Ever so often, I have this romantic interlude with cucumbers. Sometimes it’s eating, other times in a glass. I want to say cucumbers are in season and I do. I see them in wheelbarrows around the city, sometimes watered from a ‘pure water’ satchet so they stay green-skinned and fresh. I love cucumbers (even as I […]

From Ugep with More Love: Yam Mash & Yedamblongh

by Kitchen Butterflyon April 19, 2017
As I ate Yedamblongh,  I kept thinking of how  perfectly it would go with yam mash… And so I got making some. I simply boiled yam and pureed it with a touch of water. I’ve made yam mash/ puree before so this was no newbie or biggie. In the past, I’ve added a touch of […]

Ideas in Mingau

by Kitchen Butterflyon April 12, 2017
Because the classic version is a template begging for colour and texture and more. #1, Crunchy Toasted Coconut My favourite by a notch. I love the way the coconut flavour is reinforced in a toasted, nutty way. It is the perfect counterpoint to the soft and creamy Mingau base. Hack: Use store bought toasted coconut, […]

Classic Mingau: Of Tapioca & Coconut Milk

by Kitchen Butterflyon April 12, 2017
Mingau, a place on the north eastern coast of Brazil, in Bahia Mingua, a porridge of tapioca popularly eaten over Easter on Lagos island, Nigeria Mingau, in literature, of Brazil mentions repeatedly, ‘a sweetened hot drink of tapioca, water, and milk.‘ Mingau is a porridge made from milled cassava, cooked in coconut milk and finished with […]

Mango, Tamarind & Mazarkwaila Sauce

by Kitchen Butterflyon April 10, 2017
Now that mangoes are in season properly, we’re enjoying them in all sorts of ways, one of which is in sauces. This version features fresh mango flesh, tamarind ‘water’, cilantro – my favourite ever herb and mazarkwaila, sugar cane sugar! Now sugar cane is one of my favourite things ever and I’d never come across it […]

The ‘Krum Krum Factor’: Erunrun & Sensory Perception

by Kitchen Butterflyon April 8, 2017
My colleague, Oga Vee calls it the krum krum factor – that crispy crunch of snails and gizzards, biscuit bone, pomo, kanzo aka bottom pot. Erunrun. Crunch. Crust. The pendants from Akara. It is the corner of the loaf cake or bread, the edges of a crumble – that crunchy part in the midst of soft. […]

2017 Nigerian Food Trends

by Kitchen Butterflyon March 28, 2017
Nigerian cuisine is on the cusp – of local exploration and global discovery. Cooks, writers, bakers, baristas, mixologists and more are cooking up ‘New Nigerian Kitchen‘ fare. It is wonderful to see and I’m thrilled to be part of it. The ‘New Nigerian Kitchen’ is a term I coined in 2013 and articulated in my 2014 […]

Nigerian Seasonal Produce: Mangoes, #3

by Kitchen Butterflyon March 25, 2017
‘Nigerian Seasonal Produce’ is a monthly column which will be published on the last Saturday of every month. In this column, a writer explores a specific seasonal fruit, vegetable or leafy green assigned by the editors of Kitchen Butterfly and based on the Nigerian Seasonal Produce Calendar. Our author this month is Eromo whose writing I love, […]

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