‘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 moi and I’m bringing you a double-bill…first there was corn, and now there’s Yellow chilies because it’s my birthday month and I love to give gifts 🙂 Our first interaction with a thing can set up a course for eternity. For good in this case, for good. This is the season of longer...
Nigerian Seasonal Produce: Corn, #6
‘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 Livelytwist.com and friend. We’ve known each other since way back in Holland. She writes beautifully, with humour and a lot of empathy. Did I also say my son shares a birthday with her? Corn on the Cob To write this piece, I summon up my memories about corn. The...
Ideas in Pomo And How to Develop/ Extend Ideas
Two ideas: One – PomoDodo. And a lesson on how to develop/ extend Ideas. I tell people that one angle to developing ideas is taking an idea and varying one element. To do this, you must understand the idea…and the implications of varying elements Case in point -giz dodo. A simple combination of fried plantains, meat and a vegetable sauce #1: Understand the basic idea And here, the way I see it, I could also see this as a combination of starch (root, tuber, fruit); meat and a vegetable sauce. So, once this is done… #2: Decide which element to vary In...
Made in Ghana: Midunu Chocolates
There are many things that soothe my soul – handcrafted, locally produced chocolate are some of them. I fell in love with Ghanaian chocolate in 2011 – for the flavour, but also for the heritage contained in the brown and dark bars. And so these boxes, from Selassie of Midunu are extra extra special for many reasons: Love of her work which is beautiful and gorgeously crafted Sharing the stage with her on CNN African Voices Kitchen Crafters And chocolates – two boxes and a limited edition, first ever box of Alasa – Agbalumo in [Yoruba], handmade for me. To celebrate...
![What Shall We Call It – D’Asun, DundunAsun, AsunDundun, Asundu[n]?](https://www.kitchenbutterfly.com/wp-content/uploads/2017/06/DAsun.png "DAsun")
What Shall We Call It – D’Asun, DundunAsun, AsunDundun, Asundu[n]?
You can see it right? That it doesn’t matter what you call it, its delicious any which way. Three things…wait five: I’m from Edo state and yam is in our blood. In fact, I daresay my bones are made from the creamiest, most delicious tubers of yam. I love fried yam. And goatmeat. I remember creating a delicious pairing of Cabrit and Fried yam on a virtual culinary tour a few years ago. So yummmmmmm My favourite restaurant in Lagos is TerraKulture. I only ever order the fried yam and goat meat because what else is there? Did I say...
![Why Do We [Nigerians] Call Snails Congo Meat?](https://www.kitchenbutterfly.com/wp-content/uploads/2017/05/snailscongomeat.png "snailscongomeat")
Why Do We [Nigerians] Call Snails Congo Meat?
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 as Congo meat, then its with good reason. I believe that snails were so popular in the Congo that everyone – travelers, colonialists, everyone referred to it as Congo meat, and thus this stuck. Of course, there is the possibility that Nigerians travelled to the...
#SundayRice: Nigerian Snail Fried Rice
Sunday’s recipe, early….so you can shop all you like and prep for Sunday. I love the texture of Nigerian snails – the crunch and the krum krum and because I’d done the Snail Jollof version, it was easy to come up with this switch. Essentially, I took some cooked snails And chopped them into bits and then I combined them with hot oil-vegetables a frying The rice – already par-cooked in stock went into the pan with the vegetables which got stirred. Some more stock was added, heat set to low and it cooked away till the rice was cooked through....
Soundbites | Pepper fruit: On Heady Scents & Numbing Tongues
We kind of made a podcast 🙂 – Ramon, Banks and I, talking about pepper fruit. I find the scent of pepper fruit heady. I can smell the spice, the freshness but lately, with the copious amounts I buy every week, I find myself asking people questions and noticing a few other things – Like how, according to my friends D and R, it looks like raw peanuts; Like how the flavour comes in waves – flesh and seeds chewed and lingers long after I’m done eating it, a slight bitterness on the tongue. The skin has a level of...
Eight (8) Things I Learnt About Stockfish. Did you Know?
That Nigeria is the world’s top buyer of Lofoten’s stockfish, eclipsing the once dominant Italian market by 20 per cent? That though cod is the most popular source of stockfish, haddock, saithe and tusk are also good sources, popular for the Nigerian market That it takes three months to dry stockfish? First, the head and guts – of which the liver goes to producing cod liver oil – are removed. The fish is then paired and tied at the tail – one way you’ll find it sold in Nigerian markets. [#Mustread – Cod From Norway] That stockfish is considered very nutritious...