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FRESHLY SERVED
 

Groundnut-Dry Fish Pepper soup

by Kitchen Butterflyon October 22, 2016
Okwu-oji is a spiced peanut paste served with garden eggs. One day at work, one colleague, P brings a rather large tub of Okwu-oji for another colleague, O. O is sure he’ll never see the bottom of the tub and so was glad to gift me some (that huge tub emptied out sooner than we […]

Part 2: Feasting on Nigerian Groundnut Chop

by Kitchen Butterflyon July 15, 2015
Three things – Rice, stew, toppings. Easy for even the most fearful of cooks to accomplish. One needs a wide dish ’cause this feeds a crowd. Could feed a crowd. Make enough rice. Make sure it’s steaming hot.  Make a pot of Groundnut stew. Don’t fight with anyone, so keep it to yourself. Hide it […]

Part 1: Ingredients for Nigerian Groundnut Chop

by Kitchen Butterflyon July 14, 2015
Groundnut chop is perfect for me, for an Iftar feast and for a crowd. See, I’m a buffet person. Mezze. Spread. I can’t keep my fingers in one pie. I love to explore flavours, textures, colours, spaces, things and this is exactly what Groundnut Chop is – a beautiful exploration of colour, flavours and textures. […]

Groundnut Stew

by Kitchen Butterflyon July 14, 2015
Groundnuts, Peanuts: an ingredient common to many cuisines, South of the Sahara. Boiled. Baked in clean white beach sand known in many parts of Nigeria as ‘sharp sand’. Ground into snack and cakes, from kulikuli to dankwa. And cooked in a soup or sauce. My first memories of Groundnut stew are accompanied by cold weather and the kindness of a […]

In Season: Spiced Boiled Groundnuts

by Kitchen Butterflyon July 13, 2015
These don’t need no introduction or explanation. Take fresh groundnuts, in season – add sugar and spice (fresh ginger, cardamom, 5-spice) and boil away. I promise, you’ll want to bathe, sleep and wrap yourself in the fragrance of the liquid and the taste. We enjoyed this on a Saturday night, with tall glasses of Coca-cola […]

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 […]

Five (5) – Minute Peanut Butter Sauce

by Kitchen Butterflyon June 20, 2015
Quick and easy and ohhhhhhhhhhhhh so good. Think as a dip, dressing for salads especially noodle salads and suya ones and honestly, licking out of a jar and the base of a sauce (cf. Peanut Butter Chicken). You need a few ingredients, notable amongst which is hot water. Yes hot water. That’s the ‘everything’ of […]

How To Make Some Kind of Peanut Brittle

by Kitchen Butterflyon March 29, 2015
Making toppings for desserts like brittles and pralines are relatively easy. They involve nuts and caramel. But easy doesn’t mean you should hurry through the process which might lead to ‘caring less’, it means a few steps with utmost care to accomplish great results. Brittle is a type of confection consisting of flat broken pieces […]

The Vibrant: Garden Eggs with Crushed Peanuts, Red Chilies & Cilantro

by Kitchen Butterflyon October 15, 2013
This recipe takes me back to where it all began – Nigeria. Where garden eggs are eaten as a snack, with a spicy peanut butter dip. In this recipe, the garden egg is sliced and garnished with grilled spring onions and red chilies, for colour. It is sprinkled with a dry peanut ‘crunch’ and drizzled […]