My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
My advice on tomatoes may test ye, o virtuous cook for who fresh is best. Stay with me. Yes, it is the season of fresh corn and African butter pears, Ube; African walnuts, fresh dates, mosquitoes, sugar ants, guinea fowl eggs, yellow pepper and soursop. The season of rain storms and cottton wool clouds, of sunrise and sunsets, […]
Yes, a soup made from the African walnut, known as Asala in Yoruba. Because the beautiful crunch and divine nuttiness must be experienced in one lifetime. The first time I used Asala in a recipe, it was a dip I made – a variation of my scent leaf one. It was beautiful. The characteristic bitterness […]
Fam, we made it – Nigerian cuisine and its beloved dishes done gone global. And yes, KB, Kitchen Butterfly was featured with several mentions. Woo hoo. All this thanks to Bim, Culture editor at BuzzfeedUK, who wrote ‘23 Nigerian Foods The World Should Know & Love‘. At No 1 is the beloved Jollof Rice and at […]
And just from the sound of it, you know this is a hit. Right? Snails, chopped up in the blender, pan fried with boiled (fresh or leftover) yam chunks turned golden from sauteeing. Add a pepper sauce ’cause snails and ‘pepper’ go great and vegetables… and let the one pot do its wonders. For some […]
Because you can do more with Nigerian land snails than eat them and make Jollof. Because the peculiar chewy, crunchy texture lends itself to moreTo being sautéed in sweet butter and garlic and young scent leaves. Like strewn atop a bed of greens and herbs. Simple to assemble. And delicious. Think fresh and crunchy, chewy and […]
Last weekend, I had a puff-puff party. It was the best puff-puff party I’d ever had. Been to. The only one too :). Anchored by the fact that my puff-puff game had improved considerably in a week of making it three times, and a comment J, my daughter made about said fried dough, I gathered a veritable […]
When you’ve just moved house, and you can’t locate the lid to your food processor yet need to process ‘solids’, I suggest you get out your blender. Before you argue with me about the boundaries of what one could consider ‘just moved’ house, I’ll let you know we have different standards of measurement. ‘Just moved’ is when I’m […]
Eaten on a Tuesday and Wednesday. And repeated again today, on a Sunday. And also a short discourse on how ideas are formed – one of the most intriguing things ever. How are synaptic connections made that generate so much possibility? I was on my way home a few days ago when I drove past […]
Periwinkle. Of a colour, flower, herb and mollusk. Blue of the sea, these are. And a pain to clean if you don’t know what and how. I often wonder if the colour is blue because it is copper-rich, like some species of crabs but…I dunno. They sport a rubbery flat disc of a tongue that […]