Recipes
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FRESHLY SERVED
 

Pepperfruit-cured Salmon

by Kitchen Butterflyon July 10, 2017
Yes. Pepper fruit cured. I knew I wanted to use it for the way I thought the spicy seeds would cut the chewy fish and add aroma. My desire would be to cure white, local fish but this is a good place to begin.  And I’m glad to say it worked. Take some processed pepper […]

#SundayRice: Nigerian Snail Fried Rice

by Kitchen Butterflyon June 9, 2017
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 […]

AsunDodo – What Comes After GizDodo

by Kitchen Butterflyon May 31, 2017
When hot and smoky asun (goat meat) meets sweet, soft, ripe fried plantains, sauce and onions in a quick, delicious mix. A bit like the diasporan gizdodo – a delightful combination of cooked gizzards and dodo – fried plantain. Here’s how to score major points: One: Buy ready-made asun – because who has time to cut the […]

How to Make The Bestever Zobo

by Kitchen Butterflyon May 12, 2017
After a few months of getting family members addicted to my Zobo, my friend M came round one Sunday. All excited to serve a Hausa person my version, I poured out a cup.  She tasted and smiled and turned her head, puzzled.  ‘Did you use ginger?’ ‘Yes I did, lots’ ‘What kind?’  ‘Fresh now’ ‘Ah, […]

How to: Passion Fruit Jamalade

by Kitchen Butterflyon May 10, 2017
Now that you know that all parts, save the skin – of passion fruit are edible. Here is one way you can use the seeds, juice and pulp – make some passion fruit jamalade. Yes, jamalade. Like that’s an actual word, one which I thought I had coined myself but Google said ‘no’. I love the word […]

Monday Mocktails: Agbalumo – Soursop Drink

by Kitchen Butterflyon March 6, 2017
I am a believer that if certain fruits and vegetables are in season together, they are meant to be combined – within reasonable bounds of course. Though what’s reasonable to me, might strike another as not. This case for an Agbalumo-soursop drink was really easy. Not only were they in season together but I’ve made […]

Spiced Carrot Cake

by Kitchen Butterflyon January 27, 2017
Carrot cake…because carrots are in season and they are ‘healthyish’, aren’t they? Well, I think so. I discovered a gorgeous recipe on food52 which I continue to make with a few tweaks – namely upping the spices. I made this for a party, frosted it with lemony cream cheese and decorated it with glazed carrot […]

New Nigerian Christmas Chicken #3: Suya-spiced Roast Chicken

by Kitchen Butterflyon December 21, 2016
This is the easiest and one of the tastiest roast chickens, ever. No need to brine, simply rub the chicken with suya spice – inside and out and a bit of salt, place in your oven on the highest – my oven goes up to 260 deg C, cook for 1 hour plus and voila…done. I […]

New Nigerian Christmas Chicken #2: Suya-Herb-Honey Chicken Skewers

by Kitchen Butterflyon December 21, 2016
Chicken skewers are quick, easy and you can prep all the elements a few hours before. Make ahead tips If using wooden skewers, soak them in water at least an hour before you skewer the ingredients – just so the skewers don’t burn. Prep your ingredients – note that food shrinks to varying degrees, your chicken […]