kitchen-butterfly-top-lg-e1422272134812

FRESHLY SERVED
 

Garri-crusted [Chicken] Scotch Eggs

by Kitchen Butterflyon September 28, 2016
When your goals are soft, jellied yolks, you know you’ve hit a home run with this chicken mince scotch eggs, coated in a yaji/suya-spice, garri crust. Garri makes a delightful crust instead of breadcrumbs. Gluten-free too. These gladdened my eyes and heart. To make this, you’ll need to: 1. Boil your eggs to perfection. And perfection […]

New Yam-Shakshuka Wrap

by Kitchen Butterflyon August 31, 2015
I’ve made Shakshuka before and what a glorious day it was – we had it for ‘brunch’ that day and there wasn’t a shred of anything left. On this Sunday morning past, with leftover yam, vegetable and tomato sauce, I repeated the feat to even greater appreciation. So much so that a second batch was made for lunch. […]

Asala – Egg Salad

by Kitchen Butterflyon July 20, 2015
I’ve been serving up lots of devilled eggs lately. While halving them for stuffing, many casualties result. And so it was that I resolved to make an egg salad – the perfect one. I wanted to bring some texture into the creamy, chewy mix and since I like the crunch of Asala, black walnuts when […]

Snail & Yam Hash

by Kitchen Butterflyon May 20, 2015
And just from the sound of it, you know this is a hit. Right? Snails, chopped up in the blender, pan fried with boiled (fresh or leftover) yam chunks turned golden from sauteeing. Add a pepper sauce ’cause snails and ‘pepper’ go great and vegetables… and let the one pot do its wonders. For some […]

Shakshuka: Baked Eggs in a Spicy Tomato Sauce

by Kitchen Butterflyon May 17, 2015
It was only ever a matter of time before this happened. I’m glad I waited though ’cause I got to ‘launch’ my new cast iron skillet…and use my feta cheese (which had gotten lost somewhere in the treasure box that’s my deep freezer) . And flambe some of my green gin peppers. First tried in […]

Plantain Egg Roll

by Kitchen Butterflyon April 10, 2015
A simple combination of freshly-boiled eggs – soft boiled works a treat, covered with plantain and scent leaf dough. And then deep-fried. This does not need a recipe, or discussion.  All you need to know about prepping the plantains is here… and about eating? Well, follow the map of  your mouth. And yep, I made […]

Yam & Egg Tortilla, In the Manner of Spain

by Kitchen Butterflyon March 6, 2015
…in the manner of the Tortilla Espanol or Spanish Omelette – an egg-based dish made with potatoes. To be honest, I almost always do a like for like, swapping yam for potatoes. Sometimes, it works well – like in waffles, and hashes and what nots and sometimes we have to think about it a bit […]

The New Nigerian Kitchen: Egusi Devilled Eggs

by Kitchen Butterflyon January 16, 2014
These are a few of my favourite things: Wings and Inspirational recipes. Like the one I share today. Egusi Devilled Eggs. Wings, The print in-flight Magazine published quarterly by Arik Air Nigeria. One good thing they do for the country and Africa in general. I collect them. I have family collect them for me. And […]

Cucumber Fried Eggs

by Kitchen Butterflyon December 12, 2012
Meet Cucumber, the fruit and the vegetable. At least in Nigeria, it is. On the right fork where Old Aba road meets the Aba expressway in my city of Port Harcourt, women sit on wooden stools and chairs, selling wares. These squat seats, close to the ground keeps them close to their planks full of cucumber […]