Finalist: Best Culture Blog/ 2018 Saveur Blog Awards
Stoked. Surreal. Excited. And yes, I – Kitchen Butterfly, the blog, Nigerian cuisine all of it – have been nominated for the Best (Food) Culture blog in the 2018 Saveur Blog Awards! A few days ago, I received an email. It read: Dear Ozoz, Congratulations on becoming a finalist in the 9th Annual SAVEUR […]
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A Possible History of Nigerian Small Chops [In Their Present Form]
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Stockfish: The Nigerian – Nordic Connection
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Around The World in Bottom Pot
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, […]
Mercy just loves dodo – any which way. I like to think of her as an equal opportunity dodo lover. Thank you Mercy, for your contribution. They say love doesn’t come in a box, I totally agree – it comes on a plate, full of yellowish-brown dodo. Every time I see a bunch of plantain […]
Look, when somebody begins to divide people into camps based on plantain, you know it’s serious! Dozie does a beautiful job of guiding us through not only eating Dodo, but plantain as well. Thank you so much for sharing good plantain spots in Nigeria 🙂 . Enjoy the read, people. “There are two types of […]
I loved everything about Tolu’s piece – the concept and association of home. And her poetry, her short exploration of home – a video in which a variety of people share what home means to them – is full of taste memories and is only 3: 39 minutes. Thank you, Tolu for your beautiful contribution, […]
Ayobami says: ‘I have recently started experimenting with what we’re calling plansagna at this time: pan-fried dodo at the base, layered with shaved steak, grilled peppers, and mozzarella, then baked. It’s still a work in progress but it’s my most exciting dodo creation for now. To make plansagna, you’ll need: Dodo Steak, sliced thinnly Grilled […]
Ayobami’s twitter bio says it all ‘…I’ll do it for Dodo’. His piece was the first one I received in the #Dodotales and I laughed my head off. The best part was reading about his creation – plansagna (recipe in the next post). A few highlights: ripe, salt. And those resonate deeply with me. Thank […]
One thing you should know is that there are ‘unspoken rules’ for cuts depending on what you’re having, in Nigerian cuisine. So I did you the good deed of sharing them. Because in the coming days, you’ll read all about plantain and love for it and how and what not. This is to equip you. […]
One day, at lunch, I found perfect plantain. It sent me on an upward spiral (?) – it just made me think so many thoughts. And then I asked other people what they thought of my idea of perfect – not that I needed their validation because nothing will make me call overripe mush dodo […]
Because beniseed [sesame] seeds have their DNA and birthplace in Africa so really this is a happy marriage, a homecoming of sorts. I love the nuttiness of toasted sesame seeds – brown and black, and every colour in between. I like to top my salads with them, eat sesame snaps, drizzle their oil in my dips […]
I’m a dab hand at Jollof – she laughs in red and spice. Well, I’ve finally gotten things down to at least consistent, delicious results. That’s with long grain rice though, not basmati. Learning to make basmati Jollof has been a lifelong dream, from the days of Holland when @olayide_williams and I would order stunning basmati Jollof from […]
