The ‘Around the World’ series is my way of showing and sharing all the ways we are similar even in all the ways we’re different. Rice tables, Rice buffets are some of my favourite things, ever. I am very much a ‘buffet’ person but the idea of this focus – a central dish around which […]
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Six (6) Ways to Grow Food Tourism in Nigeria
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The ‘Krum Krum Factor’: Erunrun & Sensory Perception
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2017 Nigerian Food Trends
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’ is a monthly column published on the last Saturday of each 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 moi and I’m bringing you a double-bill…first there […]
Because some people might come for me if I call this Akara Burger – the original bean fritter in fresh bread mix. Random, I have a colleague who can’t eat fresh bread if it isn’t pressed together. Hear me – he takes a loaf, slice and then presses it down till all the rise, the […]
‘Nigerian Seasonal Produce’ is a monthly column published on the last Saturday of each 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 Timi – writer at Livelytwist.com and friend. We’ve […]
Two ideas: One – PomoDodo. And a lesson on how to develop/ extend Ideas. I tell people that one angle to developing ideas is taking an idea and varying one element. To do this, you must understand the idea…and the implications of varying elements Case in point -giz dodo. A simple combination of fried plantains, meat and a […]
There are many things that soothe my soul – handcrafted, locally produced chocolate are some of them. I fell in love with Ghanaian chocolate in 2011 – for the flavour, but also for the heritage contained in the brown and dark bars. And so these boxes, from Selassie of Midunu are extra extra special for many […]
You can see it right? That it doesn’t matter what you call it, its delicious any which way. Three things…wait five: I’m from Edo state and yam is in our blood. In fact, I daresay my bones are made from the creamiest, most delicious tubers of yam. I love fried yam. And goatmeat. I remember […]
I’ve always wondered why snails are called Congo meat. What did the Congolese do to for us to take on that name? Look, if you know Nigerians, we are not easy to award accolades just for the fun of it, or append labels just because. So for us to refer to this in many parts […]
Sunday’s recipe, early….so you can shop all you like and prep for Sunday. I love the texture of Nigerian snails – the crunch and the krum krum and because I’d done the Snail Jollof version, it was easy to come up with this switch. Essentially, I took some cooked snails And chopped them into bits […]
We kind of made a podcast 🙂 – Ramon, Banks and I, talking about pepper fruit. I find the scent of pepper fruit heady. I can smell the spice, the freshness but lately, with the copious amounts I buy every week, I find myself asking people questions and noticing a few other things – Like […]
