Posts Tagged ‘New Nigerian Cuisine’
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Friday Cocktail: Passion Fruit Caipirinha – Twists On The Classic

by Kitchen Butterflyon September 8, 2017
So, here are the recipes Casesario promised – Passion Fruit Caipirinha and twists on the regular – I can tell you it is delicious – fragrant with the citrus and the rich tropical fragrance of the passion fruit. So I made a single serve cocktail using cubes of sugar and I love the way it was sweet […]

Nigerian Seasonal Produce: Passion Fruit #9

by Kitchen Butterflyon September 2, 2017
‘Nigerian Seasonal Produce’ is a monthly column published on the last Saturday of each month (except when your host decides to mess up and you’re forced to find your own solutions and make it happen – bluehost, our relationship shall come to an end – soon! A huge thanks to Sanusi – super hero extraordinaire for helping me […]

Nigerian Seasonal Produce: Golden Melons #8

by Kitchen Butterflyon July 29, 2017
‘Nigerian Seasonal Produce’ is a monthly column published on the last Saturday of each month. 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 Nigerian Seasonal Produce Calendar. Our author this month is Minjiba – writer at Minjiba Cookey and in […]

Nigerian Seasonal Produce: Corn, #6

by Kitchen Butterflyon June 17, 2017
‘Nigerian Seasonal Produce’ is a monthly column published on the last Saturday of each month. 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 Nigerian Seasonal Produce Calendar. Our author this month is Timi – writer at Livelytwist.com and friend. We’ve […]

Zobo Jelly With Tigernut Panna Cotta| The New Nigerian Kitchen

by Kitchen Butterflyon March 15, 2016
I’ve been exploring making jellies with Nigerian fruits, flowers and nuts. My first attempt – a tiger nut pudding was beautiful, if soft set. It triggered a desire to make a panna cotta of tiger nuts, helped along by gelatine. Then came the agbalumo jelly which while great had a funny texture thanks to agar-agar. […]

Nigerian Fruit Salad 2.0 | The New Nigerian Kitchen

by Kitchen Butterflyon March 14, 2016
Desserts & Presentation – two ways in which we should progress Nigerian cuisine :). This week, I will focus on Nigerian desserts. And yes, I dare say we have a class of them, if budding. Truth is, dessert for a long time was fruit salad (with milk), ice cream and cake. Enter The New Nigerian […]

Forty+ (40+) Recipes from The New Nigerian Kitchen

by Kitchen Butterflyon March 8, 2016
A fresh approach to Nigerian food. One that recognizes the change in ‘function of food’ – from sustenance for farming to eating for pleasure and in celebration – welcome to The New Nigerian Kitchen.  As I shared in my ‘manifesto‘, The New Nigerian Kitchen is not an attempt at being outrageous. It does not disrespect the foundation […]

MY ‘Philosophy’ | The ‘New Nigerian Kitchen’

by Kitchen Butterflyon March 8, 2016
The ‘New Nigerian Kitchen’ is a term I coined in 2013 and articulated in my 2014 TEDx Talk to describe my approach and practice to the many faces and facets of Nigerian cuisine. It is a celebration & documentation of Nigerian food in its entirety, from history to recipes, techniques and produce. I’ve experienced a range of […]

6 Things to do with Zobo Flowers

by Kitchen Butterflyon February 17, 2016
Zobo flowers, hibiscus sabdariffa have sooooooo many uses beyond making infusions (hot or cold). Here are a few things I do with mine, dried and once I’ve made my infusions. 1. Add to salads, cookie dough, crumbles, frozen desserts and other bakes This works best with the softened leaves obtained after the infusion. I basically tear […]