Nigerian Street Food: Golden Roasted Corn with Ube

by Kitchen Butterflyon July 10, 2018
aka Agbado yinyan.  It is the season for tasty oranges, cucumbers, pineapples and pyramids of Ube, purple African pears that must be roasted on hot coals or soaked in freshly boiled water to eat. When cooked, they taste like avocado, cut through with green olives and a touch of cream. It is our rainy season […]

Nigerian Seasonal Produce: Corn, #6

by Kitchen Butterflyon June 17, 2017
‘Nigerian Seasonal Produce’ is a monthly column published on the last Saturday of each month. In this column, a writer explores a specific seasonal fruit, vegetable or leafy green assigned by the editors of Kitchen Butterfly and based on the Nigerian Seasonal Produce Calendar. Our author this month is Timi – writer at and friend. We’ve […]

Nigeria Corn Pancakes with Ube

by Kitchen Butterflyon August 15, 2015
This is what you make when you have left over corn mix from making Sapala – you shallow-fry small pancakes because you’re too lazy to deep-fry. It is better for your health so you proceed. You serve it with steamed ube filled with Chili Beer sauce. Yes, I made boats of the ube by splitting them in half, […]

Sapala, Fresh Corn Moinmoin

by Kitchen Butterflyon August 14, 2015
Save the silk Stock the cobs Blanch the leaves Eat the corn {What to do with the whole corn} Because corn is in season. And because I tried it last year and told myself I would make it again. Similar to the Mexican tamale…Except tamales are made with masa – corn meal that’s treated with lime and […]

How to Wrap Food in Corn Husks

by Kitchen Butterflyon August 14, 2015
In 5 easy steps. You’ll need whole husks to hold the mixture/ and strips to secure both ends of your parcel. I’ve used them here for a steamed corn pudding…but…you can make tamales, and anything else your heart desires.   Step 1 – Lay down a husk or two (if they are thin) Step 2 – Put […]

How to Use & Preserve Corn Husks

by Kitchen Butterflyon August 14, 2015
Because when nature gives you a vessel, you use it. Corn husks are a great way to serve and wrap food. In Mexico, they are commonly dried and then rehydrated to wrap tamales – steamed pudding of corn and other ingredients. I like to use them in a variety of ways – there’s fresh and […]

Video: My Favourite Aga Concept Omorogun & Tricky Corners

by Kitchen Butterflyon August 13, 2015
I have OCD. Without shame. Some things irk me, like unmixed chunks of flour in dough mixes. Sometimes, it is my fault – the wrong bowl, wrong spoon, wrong time. In spite of these, when the stars align, I’m in heaven. Some of my favourite things are square quart storage/ mixing bowls. They remind me […]

The Whole Corn: Husk, Kernel, Cob & Silk

by Kitchen Butterflyon August 12, 2015
I’m a fan of ‘whole food’ cooking – putting every part to good use. Enter, food52 and their ‘How to use a whole ear of corn‘ post. Here it goes: The Husks Nature has a way of creating its own vessels and corn husks, like banana leaves make great ‘containers’. I’ve ladled Ube’camole into fresh and […]

Agbado ati Agbon – Corn with Coconut

by Kitchen Butterflyon April 11, 2015
It’s three weeks into the start of corn season, at least in the south/west of Nigeria. Corn stands are popping up all around, decorated with the brown hard shells and white flesh of coconut. I see Asala, African Black walnut too, hawked on red-rimmed enamel trays but still no Ube, purple butter pear. Last year I explored […]