There is no excerpt because this is a protected post.
Protected: In the Beginning: The Making of Agbalumo Wine
There is no excerpt because this is a protected post.
Sweet Ehuru & Carrot Pancakes
Because when carrots are in season, we do every and any. Because they are delish – more nutritious when cooked. You must make them because the children, my children fell in love after initially turning up noses when these were just batter. Gorgeous carrot pancakes that are perfect for breakfast, lunch and dinner. I spiced mine with toasted Ehuru – African Calabash Nutmeg, commonly used in pepper soup and other savoury dishes. Here, it brings a smoky flavour. I skipped the baking soda – my daughter helped herself to my full box to test out her recipe for slime. More on that someday. I’m...
Monday Mocktails: Agbalumo – Soursop Drink
I am a believer that if certain fruits and vegetables are in season together, they are meant to be combined – within reasonable bounds of course. Though what’s reasonable to me, might strike another as not. This case for an Agbalumo-soursop drink was really easy. Not only were they in season together but I’ve made drinks of both – and loved them. What I really wanted to ‘harness’ in a glass was the sweet, distinctive fragrance of the soursop – welcoming, fresh – part banana, part pineapple and something very ‘tropical’ which currently, I have no words for. I love...
On Kilishi: With Tigernuts & With Peanuts
‘Kilishi’ is a northern Nigerian nut-seasoned sun-dried meat snack similar to beef jerky. It generally refers to beef, sheep or goat meat processed by dressing, slicing, sun drying, application of some slurry of spices and roasting over coals/ fire. Birthplace Kano city it seems but of course also found in other northern states and places. History & Heritage ‘Kilishi’ seems to have developed from the nomadic northern Fulani and Hausa herdsmen as a means of preserving meat in the absence of modern facilities. I imagine that on journeys with herds of cattle and other animals, they figured out ways top make...
![Nigerian Seasonal Produce: Udara [Agbalumo, African Star Apple], #2](https://www.kitchenbutterfly.com/wp-content/uploads/2017/02/udara.png "udara")
Nigerian Seasonal Produce: Udara [Agbalumo, African Star Apple], #2
‘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 Keside Anosike – writer extraordinary who teases me endlessly about my addiction to Udara. Thank you, darling. The Halcyon Noise of Memory: People, Places and Udara (I) I read somewhere that memory was a creative machine. This means that our memory of things could be slightly different from the way they occurred; that...
Balangu Jollof
What you do when you ferry leftovers across skies, from Abuja to Lagos – you make Jollof. You add some yaji and kulikuli to the mix. You also treat the Balangu three ways: You attempt to make a floss of it, dambu – attempt she says because laziness and smoke and we did have small chunks in the end but not floss You render the fat out of some (it’s ram) and cook your tomato sauce in it, with it You leave some – but by this time there isn’t much left – just as it was intended, to top The...
The Arewa Kitchen: Specialty Meats (or Suya Plus)
The North of Nigeria has a long tradition of excellence in meat preparation and handling from Tsire to Dambu, Kilishi to Balangu, these specialty meats delight palates the world over particularly in Nigeria. My reading and research suggests that Suya is the umbrella name for many meat products from the north of Nigeria though in its common use, it refers to skewered meats. What is interesting about some of these meats is how long they can keep – evidence perhaps of nomadic roots. Dambu – meat floss and kilishi are super-dried ‘intermediate moisture’ meat products, made with preservation techniques that...
The Arewa Kitchen: Yeasted Breads & Pancakes
My fascination for the Northern Nigerian Kitchen – The Arewa Kitchen is growing more and more and more. This week, I’d love to share snippets of what I’ve learnt about the cuisine. I will share drinks, meats and more but first up, breads! I love the ‘breads’ and pancakes. My first introduction was Masa, then Sinasir and recently, Gurasa. I haven’t tried Pankasau but I’m sure Al-kubus is the flat bread I’m familiar with for Sharwama. Masa A yeasted rice pancake that is similar to the Indian idli. Made from short grain rice, cooked rice and yeast, it is left...