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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 […]

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, […]

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. […]

In Season Pickles: Carrots, Agbalumo, Orange

by Kitchen Butterflyon February 1, 2017
One way to enjoy fruits and veg in season – carrots, agbalumo, oranges – is to explore a variety of uses – fresh, cooked, preserved. I especially like pickles – they add bright flavour to dishes – a bit sour, tart, sharp even, not to mention the burst of colour.  Pickling isn’t an oft-used preservation […]

Nigerian ‘Concept’ Dish: Dry Fish Skin & Yam Cannelloni with Peppersoup Consomme

by Kitchen Butterflyon January 31, 2017
The Concept This concept is all about reinventing peppersoup – taking it from warm and comforting to refined and clean. It’s about combining the popular sides of yam in this spicy broth with flaked fish and using the skin of the dried fish as a vehicle for flavour and texture in a cannelloni. How to make […]

#Starapple, HashtagStarapple & Lessons in Processing Agbalumo

by Kitchen Butterflyon January 23, 2017
There are many reasons I love technology and social media – hashtags are one of them. Hashtags are the strongest indication that we are similar in all the ways we are different. A few months ago, I hashtagged a photo on instagram, #starapple and then I clicked on it and discovered a whole world out […]

How to: Passion Fruit Juice

by Kitchen Butterflyon December 2, 2016
Travel. Broadens the mind. Teaches you so much that you might not have known. That’s the story of my learning to make good and proper passion fruit juice, all thanks to Nairobi. Read: Favourite Drinks in Nai I’ve been a passion fruit lover since forever. It grows in Nigeria, is nutritious and delicious. At the […]

Thirteen (13) ‘Other’ Great Ideas To Use Up Brandied Fruit Mix

by Kitchen Butterflyon November 26, 2016
It’s that time of year – we’re prepping for Christmas. Well, some started earlier – whatever *rolls eyes*. I finally got round to soaking my fruit in brandy and orange liqueur for the fruitcakes that must be. This is a world record for me. I’ve soaked fruit days before, some weeks before – truth be […]