Travel & Exploration
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East Meets West: If Jollof Rice Were Kenyan

by Kitchen Butterflyon August 16, 2017
In our familiarity with and adoration of it, we translate its importance to others. We recoil in shock when we find that the significance we attach to it this side of the Atlantic is not the same in other parts of the world, like the area in and around the Indian Ocean. And no this […]

Around West Africa in ‘Jollof’ Names

by Kitchen Butterflyon August 14, 2017
Interesting, I find – Jollof goes by only four names across the coast of West Africa, three of which are repeated in use – Jollof, Riz au Gras (aka Riz Gras), Thieboudienne; one – Benachin is used in only one country – Gambia. I looked at the names in 16 of the 18 countries, excluding […]

On Mingau: Drink, Porridge & More

by Kitchen Butterflyon August 11, 2017
I’ve always been fascinated by Mingau. By always, I mean since I learnt about it, about it’s existence. In trying to find out more about it, to classify it and understand it, I happened upon lots of Brazilian/ Portuguese references.  Mingau, from the old Tupi mina’u means ‘that which is soaked‘. To this end, there […]

Exploring Personal Geographies of Food: Mangoes

by Kitchen Butterflyon August 7, 2017
I’m obsessed with geography – I’ve always been. What if I can’t read maps that well, what if? And no, don’t say ‘You’re a geologist’ because I, more than anyone else should know that. I’ve almost always loved the contours that define spaces, the grids that govern some cities and making, finding my way. I […]

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 […]