Daddy’s Palm Oil Stew

by Kitchen Butterflyon January 10, 2020
I haven’t had palm oil stew in such a long time – I think I forgot how easy it was to make – no stock required which reduces the cooking time by half. The meats used are often smoked or dried so that too contributes to the ease of prep. This is my dad’s ‘recipe’ […]

How to make Ofada Stew

by Kitchen Butterflyon January 5, 2020
This post is prompted by me seeing green tatashe in the market and remember that they are the base for Ofada sauce. Quite simply, Ofada sauce is a green pepper stew base fried in epo gbigba, palm oil which has been bleached, and seasoned with iru. The common proteins associated with this are a variety […]

How to bleach palm oil

by Kitchen Butterflyon October 9, 2019
A big thank you to My Diasporan Kitchen, whose blog post was the perfect guide for this experiment. Here’s how to bleach palm oil: First, read the recipe on ‘how to’ very well. Though most Nigerians are conversant and confident with oil cooking, frying etc, it’s good to read the recipe, become familiar with the […]

Some Dried Peppers In Nigeria

by Kitchen Butterflyon October 7, 2019
Peppers are one of the most commonly preserved ingredients across Nigeria. Sun-dried, all sorts of peppers are available in super markets – whole, dried and also ground to what Nigerians call ‘dry pepper’. They go in spice blends, like yaji – a mix of defatted peanuts and spices, used in suya Here’s an attempt to […]

The Fresh Peppers of Nigeria

by Kitchen Butterflyon July 10, 2019
It is the season of rain, of corn and ube, of Ose Nsukka and green tatashe, of green rodo. It is the season of mud and wetness underfoot, of spicy broths and blankets, long naps on the couch, tall pots of tea, fiery stews chock full of salapore and yoyo – small, transparent fish; river […]

New Produce for Old Seasons

by Kitchen Butterflyon July 8, 2019
I’m a rainy day girl, anytime, any day, anywhere. Sometimes I think of rain – of the drizzly sort as light water from heaven, an excess of morning dew. This season has been one of new discoveries, albeit a few and I’m glad to share them with you, by the month. June Chio In June […]

Orange – Which Came First? The Fruit or the Colour?

by Kitchen Butterflyon July 4, 2019
It’s true. Forget everything you thought you knew! Oranges can be green, yellow, orange and shades in between. I raised three children on ‘orange’ oranges, dutifully bought from our local Albert Heijn in Wassenaar. They learnt to eat them quartered mostly and loved them. And then we moved to Nigeria, to green and almost sunshine […]

Finally Named: ‘Umilo/ Omilo’ is Cocoplum, Paradise Plum!

by Kitchen Butterflyon May 30, 2019
Do you remember these posts I wrote? Pepper Soup Spice Detective: Umilo/ Omilo But… and The Journey to Names and Provenance – Umilo & Gbafilo In both, I tried to find the botanical names for a specific peppersoup spice, umilo/ omilo. There were some conclusions but they were confusing. For instance, I found the supposed […]

Nigerian ‘Concept’ Dish: Akara Brick Toast

by Kitchen Butterflyon May 25, 2019
The perfect Saturday morning breakfast – bread and akara, only switched up in a take on a popular Japanese dish. Shibuya Honey Toast It’s also known as Japanese Honey Toast or Brick Toast (or simply called Honey Toast or Hanitoo in Japanese); Source – JW Web Magazine  If you know me, you might know that […]

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