‘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 Pemi who I first met...
If you ever want to know what’s in season in Nigeria, look at the streets. You’ll see the colours set before you of all that’s fresh and gorgeous and right now, it’s a really long list: Tiger nuts This are my fruits/ nuts/ tubers of the season – I can see manyyyyyy explorations already, from drinks to...
I am fascinated by how ideas come, how they’re created – so many elements, some seemingly random, yet they come together to test concepts, fuse thoughts and generally do something ‘new’. Like with garden eggs. I think I like the whole exploration, the journey, the process of building, of constructing, of putting together. I like...
The long-promised round up of garden egg posts. Delayed by a serious bout of the ‘flu which kept me off work, off play and unable to present the compilation when I planned. I’m still a bit weak. Only a few more additions to the pickles, and chutneys and sauces. I ‘made’ a new chutney from...
This recipe takes me back to where it all began – Nigeria. Where garden eggs are eaten as a snack, with a spicy peanut butter dip. In this recipe, the garden egg is sliced and garnished with grilled spring onions and red chilies, for colour. It is sprinkled with a dry peanut ‘crunch’ and drizzled...
In season, in season, garden eggs are in season. Truth be told they’ve been in season for a month or so now. Wheel-barrowed boys and men push these out-of-hand eggs around the city. Parking at office gates, awaiting the gong of closing time for sales to peak. Or outside school gates, though I doubt this...
![Garri-crusted [Chicken] Scotch Eggs](https://www.kitchenbutterfly.com/wp-content/uploads/2016/09/29832212555_18bfa6a9fd_c.jpg "Garri-crusted [Chicken] Scotch Eggs")
When your goals are soft, jellied yolks, you know you’ve hit a home run with this chicken mince scotch eggs, coated in a yaji/suya-spice, garri crust. Garri makes a delightful crust instead of breadcrumbs. Gluten-free too. These gladdened my eyes and heart. To make this, you’ll need to: 1. Boil your eggs to perfection. And perfection...
This is a simple but beautiful sauce – one simply takes pureed garden eggs (raw, roasted, fired, smoked) and combines them with shreds of Ugba – fermented oil bean. Ugba has such a beautiful, chewy but crunchy somewhat resistant-to-being-eaten-quickly quality that’s perfect for the slight bitterness and earthiness of the garden eggs. One that makes...
And on and on and on – Part 2 of the Baked Garri-crusted Garden Eggs. It involves a bake. Ideally, I would have like this to feature the baked garden eggs, a spicy sauce and Wara, locally produced cheese. Well, though I didn’t meet the ultimate test in my head, the end result was pretty...