‘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 […]
Latest Posts
Red Amaranth-Yaji Hummus
Everyone loves hummus in my family – that silken, thick puree of chickpeas. Lately, I’ve taken to spiking mine with yaji – suya spice. The smoky, nutty flavours switches the hummus up and adds a kick. In my red amaranth haze, craze, I blanched some – essentially washed and dipped into hot water till soft/ […]
Agbalumo Gin & Tonic
Well, y’all know my love for Agbalumo. And cucumbers…Which got me thinking once I’d made my Cucumber gin, that a G & T would be nice since I sometimes mix my Agbaulmo drinks with soda or tonic water to lighten them. A gin and tonic is a highball cocktail made with gin and tonic water […]
Homemade | Cucumber Gin
Ever so often, I have this romantic interlude with cucumbers. Sometimes it’s eating, other times in a glass. I want to say cucumbers are in season and I do. I see them in wheelbarrows around the city, sometimes watered from a ‘pure water’ satchet so they stay green-skinned and fresh. I love cucumbers (even as I […]
From Ugep with More Love: Yam Mash & Yedem’blong
As I ate Yedem’blong, I kept thinking of how perfectly it would go with yam mash… And so I got making some. I simply boiled yam and pureed it with a touch of water. I’ve made yam mash/ puree before so this was no newbie or biggie. In the past, I’ve added a touch of […]
Ideas in Mingau
Because the classic version is a template begging for colour and texture and more. #1, Crunchy Toasted Coconut My favourite by a notch. I love the way the coconut flavour is reinforced in a toasted, nutty way. It is the perfect counterpoint to the soft and creamy Mingau base. Hack: Use store bought toasted coconut, […]
Classic Mingau: Of Tapioca & Coconut Milk
Mingau, a place on the north eastern coast of Brazil, in Bahia Mingua, a porridge of tapioca popularly eaten over Easter on Lagos island, Nigeria Mingau, in literature, of Brazil mentions repeatedly, ‘a sweetened hot drink of tapioca, water, and milk.‘ Mingau is a porridge made from milled cassava, cooked in coconut milk and finished with […]
Mango, Tamarind & Mazarkwaila Sauce
Now that mangoes are in season properly, we’re enjoying them in all sorts of ways, one of which is in sauces. This version features fresh mango flesh, tamarind ‘water’, cilantro – my favourite ever herb and mazarkwaila, sugar cane sugar! Now sugar cane is one of my favourite things ever and I’d never come across it […]
The ‘Krum Krum Factor’: Erunrun & Sensory Perception
My colleague, Oga Vee calls it the krum krum factor – that crispy crunch of snails and gizzards, biscuit bone, pomo, kanzo aka bottom pot. Erunrun. Crunch. Crust. The pendants from Akara. It is the corner of the loaf cake or bread, the edges of a crumble – that crunchy part in the midst of soft. […]