kitchen-butterfly-top-lg-e1422272134812

FRESHLY SERVED
 

Snail Dodo

by Kitchen Butterflyon February 21, 2018
I’m a huge fan of textures in food – cow leg and it’s combination of crunch, jellied and meaty; snails and their rubbery crunch; tripe and its chewy, rubbery sensations – all thrill me when done right. This Snail dodo is heaven on a plate – peppered snails, chopped and combined in a saute with […]

#SundayRice: Swahili Pilau

by Kitchen Butterflyon February 18, 2018
I always wanted to learn how to make Pilau and last August, while I was in Arusha-Tanzania, I took a class and learnt to make it.  To begin with: Heat up some oil in a pan with sliced onions. Cook, stirring often till the onions turn golden. Add garlic towards the end otherwise it’ll burn. […]

A Visual [Botanical?] Guide to Varieties of Agbalumo

by Kitchen Butterflyon February 15, 2018
It might surprise you – like it did I – that there are different varieties (or cultivars/ cultivated varieties?) of Agbalumo, distinct in shape, colour and size. Many factors come into play in describing fruit. On the basis of a number of observations, I dare say I can identify at least 6 varieties – here we […]