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FRESHLY SERVED
 

Abiola’s Basmati Jollof Rice

by Kitchen Butterflyon October 17, 2018
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 […]

On Beniseed [Sesame] Seeds

by Kitchen Butterflyon October 6, 2018
Because beniseed [sesame] seeds have their DNA and birthplace in Africa. In this post, I use beniseed, benne and sesame seed interchangeably – forgive me. Sesame seeds are the seeds of the tropical annual Sesamum indicum. The species has a long history of cultivation – first for its rich oil but also for wine! The English […]

On Prekese/ Aidan/ Aridan Fruit

by Kitchen Butterflyon October 2, 2018
I’ve almost always used the dried version and so haven’t had the opportunity, till recently to truly get a whiff of the buttery, caramel, chocolate notes the aidan pod has trapped within it. A winged pod, with 2 hard, inedible and 2 soft, edible wings, it is a core ingredient in my mother’s pepper soup. […]