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FRESHLY SERVED
 

Snail Dodo

by Kitchen Butterflyon February 21, 2018
I’m a huge fan of textures in food – cow leg and it’s combination of crunch, jellied and meaty; snails and their rubbery crunch; tripe and its chewy, rubbery sensations – all thrill me when done right. This Snail dodo is heaven on a plate – peppered snails, chopped and combined in a saute with […]

#SundayRice: Swahili Pilau

by Kitchen Butterflyon February 18, 2018
I always wanted to learn how to make Pilau and last August, while I was in Arusha-Tanzania, I took a class and learnt to make it.  To begin with: Heat up some oil in a pan with sliced onions. Cook, stirring often till the onions turn golden. Add garlic towards the end otherwise it’ll burn. […]

East Meets West: If Jollof Rice Were Kenyan

by Kitchen Butterflyon August 16, 2017
In our familiarity with and adoration of it, we translate its importance to others. We recoil in shock when we find that the significance we attach to it this side of the Atlantic is not the same in other parts of the world, like the area in and around the Indian Ocean. And no this […]

#SundayRice: Nigerian Snail Fried Rice

by Kitchen Butterflyon June 9, 2017
Sunday’s recipe, early….so you can shop all you like and prep for Sunday. I love the texture of Nigerian snails – the crunch and the krum krum and because I’d done the Snail Jollof version, it was easy to come up with this switch. Essentially, I took some cooked snails And chopped them into bits […]

Around The World in ‘Rice Tables’

by Kitchen Butterflyon June 2, 2017
The ‘Around the World’ series is my way of showing and sharing all the ways we are similar even in all the ways we’re different. Rice tables, Rice buffets are some of my favourite things, ever. I am very much a ‘buffet’ person but the idea of this focus – a central dish around which […]

New Nigerian Christmas Jollof #3: Seafood Jollof

by Kitchen Butterflyon December 16, 2016
Inspired by Spanish Paella – also a red rice dish seasoned with saffron. After seeing all the ways in which Jollof and Paella ‘resemble’ themselves. Rice, sauce, bottom pot, much in common!  Jollof Paella Ingredients 3 tablespoons olive oil 150g (about 12 – 14 ) shelled, uncooked king prawns, heads reserved 1 large red onion, diced 3 […]

Around The World in Bottom Pot

by Kitchen Butterflyon December 12, 2016
Smoke as a flavour is alluring, hardwired into our DNA, the DNA of homo sapiens since the discovery of fire. It’s why bottom pot is present as a desirable dish in many cultures around the world. From the discovery of fire to the preservation of food, it’s wormed its ways into our palates but for the longest time, […]

GarauGarau: Yaji-Spiced Rice

by Kitchen Butterflyon September 27, 2016
I don’t know if GarauGarau originates from Garau, a place in Yobe state in the north of Nigeria but this rice dish is delicious and worthy of being the flagship dish for any city, state or region – in Nigeria and beyond. It reminds me of a similar-named dish in Indonesian Cuisine, Gado Gado, which I’ve enjoyed for […]

Ofada – Ugba Palm Oil Jollof

by Kitchen Butterflyon September 23, 2015
The things you learn when finally, you decide on going down a certain path. About that rice That yes, you know Ofada rice is fermented as part of its processing, as part of what makes it highly sought after but you do not think it stinks to the high heavens. You did not know that it […]