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Nigerian ‘Concept’ Dish: Plantain ‘Fondants’ Moqueca (Palm oil & Coconut Seafood Broth)

by Kitchen Butterflyon May 31, 2018
The Concept This concept is about my love for Brazil and the beautiful combination of palm oil and coconut milk which at first glance sounds weird but then, when cooked is so delightful in a moqueca. Moqueca (IPA: [moˈkɛkɐ] or IPA: [muˈkɛkɐ] depending on the dialect, also spelled muqueca) is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander. It is slowly cooked in a terra […]

More Igboruba than OmoIgbo: Agbalumo & Identity

by Kitchen Butterflyon April 21, 2018
This piece is long overdue – sigh but finally, it’s here. Agbalumo is out of season but still…the words, the thought, the ideas remain evergreen! Thank you, Akay xxx I grew up in an Igbo household in Lagos. And while steeped in Igbo culture, I have always been around and influenced by Yoruba culture. I […]

The Almost Complete Snack Guide to Lagos Island

by Kitchen Butterflyon February 27, 2018
or The Almost Complete Guide To Nigerian Snacks. There are more but I believe these form a solid foundation upon which others can be referenced. If you have soft teeth, these might not be the cookies or confections for you. They are hard. Mostly. Hard for preservation purposes? Maybe, but hard they are. Popular on […]

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 […]

Nigerian Seasonal Produce: Ebelebo #13

by Kitchen Butterflyon January 29, 2018
‘Nigerian Seasonal Produce’ is a monthly column published towards the end of each month to celebrate Nigerian fruits & vegetables and personal stories.   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 updated Nigerian Seasonal Produce Calendar.    For this […]

Version 1.3: Nigerian Seasonal Produce Calendar

by Kitchen Butterflyon January 25, 2018
So, where are we? Yeah, version 1.3 of this calendar and I’m still as excited. This version sees a few changes: Extension of seasons: Mangoes Golden Melons Additions: Avocados, because some asked why not? I’ve always seen avocados – like oranges, lemons, limes – as all year round fruits but truth be told, there are […]

A Theory: Why Agbalumo is Sweeter After the Rains

by Kitchen Butterflyon January 23, 2018
Read on. For years, I’ve heard, read, experienced sweeter agbalumos after the first rains. My most recent memory is from 2015. We’re driving in the car one day and we stop to buy some. A, my adopted daughter says: ‘There are always a few rains before ‘Agbalumo’ proper comes into season’ And I responded, ‘Hmmm, I didn’t […]

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