My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
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 […]
This is a review post Food Trolley who sponsored my cooking ingredients at the collaboration supper club for Jollof with Eat.Drink.Lagos a few weeks ago, already! World Jollof Weekend 2017 came and went! Thank you everyone who attended, contributed, supported to the three-day even which kicked off with a Supper club. My mother always says […]
I’ve always wondered why snails are called Congo meat. What did the Congolese do to for us to take on that name? Look, if you know Nigerians, we are not easy to award accolades just for the fun of it, or append labels just because. So for us to refer to this in many parts […]
When hot and smoky asun (goat meat) meets sweet, soft, ripe fried plantains, sauce and onions in a quick, delicious mix. A bit like the diasporan gizdodo – a delightful combination of cooked gizzards and dodo – fried plantain. Here’s how to score major points: One: Buy ready-made asun – because who has time to cut the […]
‘Nigerian Seasonal Produce’ is a monthly column which will be published on the last Saturday of every 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 Pemi who I first met […]
Nigerian cuisine is always on the cusp of something new. Now it’s local exploration and global discovery. Cooks, writers, bakers, baristas, mixologists and more are cooking up ‘New Nigerian Kitchen‘ fare. It is wonderful to see and I’m thrilled to be part of it. The ‘New Nigerian Kitchen’ is a term I coined in 2013 and […]
Chicken is essential to the Nigerian Christmas lunch or dinner. This year, venture further than your fried or grilled chicken with these ideas – three of them: Stuffed chicken is my personal favourite. I have two options for you with chicken legs and breasts. The chicken legs are off the chain! Oh, my word. This […]
It all began with a Facebook conversation about stirfried periwinkles…And it ended well – friends wondered if periwinkles could be stirfried and I thought, why not try. But first, blue foods. I’ve always been intrigued by the coplour of periwinkles – that vibrant almost-turquoise that isn’t common at the table. I remember once, a few […]
I love red amaranth, even though it has shown me ‘pepper’. Last December, I had a peanutty red amaranth side dish on my Big 60 menu. BIG 60 is an annual ‘pop up’ culture and lifestyle installation which is organized and installed by A Whitespace Creative Agency BIG 60 is an annual ‘pop up’ culture and […]