Archive for March, 2017
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FRESHLY SERVED
 

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, […]

From Ugep With Love: Yedamblongh or Okana w. Kola Nut

by Kitchen Butterflyon March 21, 2017
Have you ever eaten kola nut with a pepper sauce? No? Me neither…till now. And I have to thank Carol of Bread & Baskets for this introduction.  A few weeks ago, I toasted some Nigerian calabash nutmeg, Ehuru and shared a photo on instagram. Wofai sent me a message saying that where she was from – Ugep […]

Spice: More about Nutmeg

by Kitchen Butterflyon March 18, 2017
I’ve written about Nutmeg before, about discovering it shelled, walled in Dubai. And still there’s more. And Zanzibar served it up, on a Spice Farm tour. Here, I saw the entire nutmeg fruit – nut, shell, mace and all. Our tour guide, Ramadan shared the fruit and more with us. That nutmeg comes ‘as a fruit’ […]

In the Middle: With my Agbalumo Wine

by Kitchen Butterflyon March 17, 2017
The internet is a wonderful place. I’m one of those people who recognises it’s dangers but benefits so much from its abundance. So, I was ‘racking’ my wine – basically employing the services of my auto-siphon to remove the clear part of the wine without the sediment at the bottom. My work was done. All […]

Six (6) ways to use Nigerian Stock

by Kitchen Butterflyon March 16, 2017
So, when you do learn how to make Nigerian stock and value-for-money ways to get this done, here are a few ways you can use it – full or low fat :): Stew The very best stews are ‘sweetened‘ with the liquid gold of stock. Jollof Rice Your best pot has some meat stock in it. […]

Arewa Kitchen: Kayan Kanshi – Of Things That Smell Good

by Kitchen Butterflyon March 13, 2017
Kaya of things and Kayan Kanshi of things that smell good, nice. Of herbs and spices. I’m confronted with this name when I walk into a store for some Balangu. It reminds me in many ways of the tea masala mix I saw and bought in Nairobi – a fragrant mix of whole spices which […]

In the Beginning: The Making of Agbalumo Wine

by Kitchen Butterflyon March 10, 2017
In 2015, I decided that one of my tasks on this earth was to create wine, homemade wine with Nigerian ingredients.  To this end, I went to the Philly Homebrew Outlet while in the US and got myself all the tools one might need for the job. Online, I ordered wine books and began reading […]

Sweet Ehuru & Carrot Pancakes

by Kitchen Butterflyon March 7, 2017
Because when carrots are in season, we do every and any. Because they are delish – more nutritious when cooked. You must make them because the children, my children fell in love after initially turning up noses when these were just batter. Gorgeous carrot pancakes that are perfect for breakfast, lunch and dinner. I spiced mine with […]