Spice: More about Nutmeg

by Kitchen Butterflyon March 18, 2017
I’ve written about Nutmeg before, about discovering it shelled, walled in Dubai. And still there’s more. And Zanzibar served it up, on a Spice Farm tour. Here, I saw the entire nutmeg fruit – nut, shell, mace and all. Our tour guide, Ramadan shared the fruit and more with us. That nutmeg comes ‘as a fruit’ […]

Arewa Kitchen: Kayan Kanshi – Of Things That Smell Good

by Kitchen Butterflyon March 13, 2017
Kaya of things and Kayan Kanshi of things that smell good, nice. Of herbs and spices. I’m confronted with this name when I walk into a store for some Balangu. It reminds me in many ways of the tea masala mix I saw and bought in Nairobi – a fragrant mix of whole spices which […]

Avocado-Suya Burger

by Kitchen Butterflyon October 23, 2016
All weekend, I’ve been thinking about this burger. Inspired by vegan burgers on @3.Bunnies Instagram’s account, I made a #NewNigerianKitchen, #Whole30 compliant version.   You hass to try one of our Teriyaki Avocado Burgers πŸ”πŸ’šπŸ™ˆ We took a small break away from social media to enjoy somebunny’s(Christina’s) birthday 🎁🎈 Sometimes it’s nice to fall off grid […]

Photo Essay: Hot & ‘Chilies’ in Nairobi

by Kitchen Butterflyon October 17, 2016
I always had this idea that Kenyan food didn’t use pepper or chilies. Let me say I underestimated both. True, chilies are common but peppercorns are, and that too is heat, ladies and gentlemen. One of the first things I ate in Nai was a Thai Chicken salad at Java House – it set my mouth on […]

Spice: Nutmeg

by Kitchen Butterflyon June 1, 2015
From journeys to Dubai souks, to cupboards in my kitchen, many spices are resident in my kitchen. From nutmeg to saffron and fragrant tea mixes, full of rose and jasmine. There are the thickest shavings of dried garlic, carob pods that hold β€˜frozen’ glistening pools of flavor, dried galingale – I’ve never seen that before, […]

Ginger: Fresh, Dried, Pickled & Powdered

by Kitchen Butterflyon March 19, 2015
I love and use ginger in a variety of ways.  Fresh I always have fresh ginger at home. It is perfect for both sweet and savoury preparations. For sweet, I’ve explored a number of recipes – Confit, Jam, Candy. For savoury, all you need is a bit grated in stirfries and sauces, some pounded whole […]