All in – Zucchini Mixed Salad

by Kitchen Butterflyon November 8, 2016
Kitchen sink meals can be the best – those dishes you pull together with leftovers. The ones where you don’t have enough of any one thing to make a meal of it, but a collection of other things that sometimes when put together end up deeply revealing.  I began with leftover grilled zucchini. I chopped […]

Nigerian Scent Leaf ‘Curry’ Sauce

by Kitchen Butterflyon February 19, 2015
Something special coming up this Friday, 20th February. Tune in to DSTv Channel 165 at 9pm! —–00000—– Today’s viewing is an amazing sauce…in the manner of Thai Green Curry but more awesome, even with only half the ingredients. Just put it like this – if you like Thai Green curry, you’ll LOVE this. And yes, I’m done […]

Nigerian Scent Leaf Dip

by Kitchen Butterflyon February 17, 2015
I call it a dip but it really is a dip that doubles as a sauce, and triples as pesto and quadr….you know what, first things first. This dip came about from leftovers and obsessions – coconut in the freezer and an excess of herbs with no working fridge at home.  In essence, its foundation is the […]

How to Poach Chicken Breasts

by Kitchen Butterflyon February 14, 2015
Or how to make the juiciest chicken breasts ever, all thanks to osmosis and gentle temperatures. Poaching is the art and science of cooking foods in a light liquid on low heat.Poached chicken breasts, often considered diet food takes on moistness and niceness untold from gentle cooking in a light broth, which itself becomes great […]

Re-imagining Nigerian Cuisine: Tapioca & Coconut Soup

by Kitchen Butterflyon February 6, 2015
With my huge batch of cooked cassava chips, I wondered what else I could do. I considered making Aipim, a traditional Brazilian cake – dense, moist and apparently delicious. We, afterall share histories of food and more with them.  However, I wasn’t sure my cassava was of the right texture, as it was in chunky […]

Re-imagining Nigerian Cuisine: Cassava & Coconut Salad

by Kitchen Butterflyon February 6, 2015
My obsession with re-imagining Nigerian cuisine often begins with street food. The end? Dishes with de- and re-constructed ingredients, new techniques applied to familiar flavours and more. Last August, I discovered cooked cassava shreds/ chips, also called Bobozi, Mbrakasi in the east and south of Nigeria. This popular street snack is sold with chunks of fresh coconut. This version sold […]

Dambun Kazaa & Plantain Salad

by Kitchen Butterflyon December 21, 2014
This is a simple salad with a bit of sweet and spice. Follow the ‘guidelines’ in ‘The Art of The Savoury Salad‘, I went about building.

Take Two: Catfish Ginger Curry from Songhai Farms

by Kitchen Butterflyon March 5, 2014
I post this, long overdue……from Sunderland, in the northeast of England where I’m putting my feet up, enjoying single-digit temperatures and reveling in the stunning views of the North sea. —–00000—– To say I brought back evidence of my trip to Songhai Farms would be right. Evidence in photos, and in food. I brought back […]

Nigerian Dessert: Kunnu Aya Pudding with Strawberries & Sesame Crunch

by Kitchen Butterflyon February 24, 2014
This post began life as: Kunnu Panna cotta with Guava Jam and Sesame Crunch, before I gave up the gelatine/setting agent in the Panna Cotta and before an epic fail with my guava jam caused its transformation to what it is now – Kunnu Aya Pudding with Strawberries & Sesame Crunch. Guavas are some of the most […]