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FRESHLY SERVED
 

Kuka Dumplings in Pepper Soup

by Kitchen Butterflyon July 16, 2015
Kuka, the green powder ground from dried baobab leaves reminds me of Japanese Matcha. Bright and earthy, it commonly features as an ingredient in Dan Wake  where it is combined with bean flour and shaped into dumplings. Served with a pepper sauce, I can imagine the texture of chewy cut by the spice, so monotony […]

Coconut – Dambu Kilishi Masa

by Kitchen Butterflyon July 7, 2015
Because we need every take on Masa we can get, find, uncover. And because this time with the addition of Dambu, made from Kilishi to the batter. And because my mother’s an English teacher, I’m confident I shouldn’t start my sentences with because but then, I’m my own person some of the time so there… Take some coconut […]

Coconut Masa with Suya & Waterleaf Blooms

by Kitchen Butterflyon June 26, 2015
Part of my fascination with food is the connectedness – the discovery of similar techniques, ingredients, recipes, processes across vastly different cultures and cuisines. Like how poffertjes pans are like Masa ones but with smaller divots. Like how South Indian Appam batter is the same as that for masa, just with coconut milk. And so […]

How To Make Masa

by Kitchen Butterflyon June 20, 2015
I have much to learn about Nigerian cuisine, regional as it is and none is more special to me at the moment that the cuisine of Northern Nigeria. A cuisine that’s more than suya and kilishi, that has interesting stews, soups and drinks. The first time I heard/ read of Masa was on Afrolem’s blog. […]