Travel & Exploration
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FRESHLY SERVED
 

Made in Ghana: Midunu Chocolates

by Kitchen Butterflyon June 13, 2017
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 […]

Eight (8) Things I Learnt About Stockfish. Did you Know?

by Kitchen Butterflyon June 5, 2017
That Nigeria is the world’s top buyer of Lofoten’s stockfish, eclipsing the once dominant Italian market by 20 per cent? That though cod is the most popular source of stockfish, haddock, saithe and tusk are also good sources, popular for the Nigerian market That it takes three months to dry stockfish? First, the head and guts – […]

Around The World in ‘Rice Tables’

by Kitchen Butterflyon June 2, 2017
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 […]

Stockfish: The Nigerian – Nordic Connection

by Kitchen Butterflyon May 29, 2017
Stockfish – pungent, fishy and a strong fave in Nigerian cuisine comes from Norway, a Nordic country in the north of Europe where cold water loving-cod surface in the winter, and birth their babies on the coast, putting them within easy reach of fishermen. To be very honest, in Nigeria, we call all dried cod […]

Nigerian ‘Concept’ Dish: Dry Fish Skin-Local Jollof ‘Sushi’

by Kitchen Butterflyon May 22, 2017
The Concept This concept is about sushi, Japanese rice rolls. Years ago, I attended a sushi workshop in the Netherlands and fell in love with the perfect bites of rice wrapped in seaweed sheets. Here, I’ve combined ‘traditional’, palm-oil based flavours using gorgeous dry fish skin instead of the nori sheets, smoky rice and fresh […]

Six (6) Ways to Grow Food Tourism in Nigeria

by Kitchen Butterflyon May 8, 2017
‘We need to diversify the Nigerian economy’, our Minister of Industry, Trade & Investment, Mr. Okechukwu Enelamah says in many places – on CNN, at global meetings, etc: “Necessity is the mother of invention,” he says. “Given the very negative consequences of the drop in oil and commodity prices…we must make good on our commitment to diversify […]

Nigerian Seasonal Produce: Garden Eggs, #4

by Kitchen Butterflyon April 29, 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 Pemi who I first met […]

From Ugep with More Love: Yam Mash & Yedamblongh

by Kitchen Butterflyon April 19, 2017
As I ate Yedamblongh,  I kept thinking of how  perfectly it would go with yam mash… And so I got making some. I simply boiled yam and pureed it with a touch of water. I’ve made yam mash/ puree before so this was no newbie or biggie. In the past, I’ve added a touch of […]

The ‘Krum Krum Factor’: Erunrun & Sensory Perception

by Kitchen Butterflyon April 8, 2017
My colleague, Oga Vee calls it the krum krum factor – that crispy crunch of snails and gizzards, biscuit bone, pomo, kanzo aka bottom pot. Erunrun. Crunch. Crust. The pendants from Akara. It is the corner of the loaf cake or bread, the edges of a crumble – that crunchy part in the midst of soft. […]