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 […]

On Oluhun: Learning & Discovery

by Kitchen Butterflyon September 13, 2016
The rains are here – heavy with juice and thick with grey, thundery clouds. It seems like it rains every day. Green tea with orange has been my remedy for the running nose and itchy eyes the rains bring me – allergies of some sort.  But that’s alright. This is life.  For the last few weeks, […]

In Season: Soursop Frozen Dessert

by Kitchen Butterflyon July 22, 2015
Soursop is in season and I’ve finally made the frozen dessert I’ve longed to since forever. These days, for creamy fruit, I tend to go with condensed milk as the ‘dairy’ of choice. Why? Well, condensed milk is rich and thick and the tiniest amount seems to work wonders. In Mangoes, With Mangoes & Passion Fruit and […]

Updated: Five (5) Nigerian Fruits You’ve Probably Never Seen or Heard Off

by Kitchen Butterflyon April 5, 2015
Updated 13th September, 2016 – with new information I’ve update this piece based on recent information and learning. I will only add to what I knew previously, nothing has been changed or deleted.  Thank you to all the readers who have shared and continue to share information that enables these discoveries. I appreciate it. —————————————————————————...

How to Make Soursop Cream

by Kitchen Butterflyon March 4, 2015
Once you have your peeled & prepped soursop, you can make a quick ‘cream’. All that’s required? Blitzing in the blender or food processor to ‘unify’ the texture. I tend to blend with a bit of water but any liquid would do. I store the blended mixture and use it in a wealth of ways […]

The Anatomy of Soursop

by Kitchen Butterflyon March 4, 2015
Annona muricata, also known as Soursop. Apparently, it is in the same genus as the chirimoya and the same family as the pawpaw. Growing up, this was one of my older sister’s favourite fruits. I’d watch her eat it and suck creamy pulp from black seeds. Occassionally, I would tuck in and enjoy but it was […]

The Anatomy of Agbalumo

by Kitchen Butterflyon February 18, 2015
This study was taken on, to find out the best way to remove the flesh of the agbalumo for preservation and processing. Typically, after a thorough washing, I press the top sides of my agbalumo around the stalk in to ‘break the fruit’. Out seeps a creamy sweet and tart juice that is rapidly licked. […]