Blog Posts - New Nigerian Kitchen



How to: Passion Fruit Juice

Travel. Broadens the mind. Teaches you so much that you might not have known. That’s the story of my learning to make good and proper passion fruit juice, all thanks to Nairobi. Read: Favourite Drinks in Nai I’ve been a passion fruit love...
by Kitchen Butterfly on Dec 2, 2016

Peanutty Akara

And yes, all thanks to Saratu who suggested it. It is delicious. The Akara end up texturally different from those without the peanut butter – they had more of a crunch, more of a crunchy crust. It was yum! With my batch of okwu-oji not yet slai...
by Kitchen Butterfly on Nov 29, 2016

Red Amaranth Sauce

It’s really my peanutty red amaranth saute blitzed. Read: Peanutty red amaranth saute No more, no less.  I saw a beetroot sauce on Masterchef Australia and essentially triggered this – this sauce that has the hue of beetroo...
by Kitchen Butterfly on Nov 21, 2016

Part 3: Food Pairing in Nigerian Cuisine and The Rest of The World

Food pairing – combining ingredients with others that are really similar (positive) or really different (negative).  Cuisines are defined by ingredients, shaped by influences – what grows around you, your climate, who has been in you...
by Kitchen Butterfly on Nov 18, 2016

Part 2: The Balance of Tastes & Flavours in Nigerian Cuisine

Dishes are all about balance, all about a ‘perfect’ combination and complementing of the elements – flavours, tastes, colours and aromas should work together in delivering a dish – that awakes every sense. Sometimes balan...
by Kitchen Butterfly on Nov 15, 2016

Part 1: The Tastes & Flavours of Nigerian Cuisine

Nigerian cuisine is aromatic and pungent, full of umami, smoky, spicy, bitter and sour flavours which produce complex tasting dishes. In many dishes, the depth of flavour is provided by smoked, fishy and fermented elements.  In many wa...
by Kitchen Butterfly on Nov 14, 2016

Fresh & Vibrant Nigerian Salads

Looking for inspiration? Healthy? Clean? Vibrant? With Nigerian ingredients? Here are a few salads to get you on your way. They feature: seasonal produce ‘superfoods- like acha lots of fruits and vegetables Cassava & Coconut Salad Beans ...
by Kitchen Butterfly on Jun 14, 2016

Zobo Jelly With Tigernut Panna Cotta| The New Nigerian Kitchen

I’ve been exploring making jellies with Nigerian fruits, flowers and nuts. My first attempt – a tiger nut pudding was beautiful, if soft set. It triggered a desire to make a panna cotta of tiger nuts, helped along by gelatine. Then came t...
by Kitchen Butterfly on Mar 15, 2016

Nigerian Fruit Salad 2.0 | The New Nigerian Kitchen

Desserts & Presentation – two ways in which we should progress Nigerian cuisine :). This week, I will focus on Nigerian desserts. And yes, I dare say we have a class of them, if budding. Truth is, dessert for a long time was fruit salad (wi...
by Kitchen Butterfly on Mar 14, 2016

Friday Cocktails: Agbalumo Mimosas

I love mimosas – that sweet combination of often fragrant acid and a bit of bubbly. I love the way we peel oranges in Nigeria – with a knife, making a circular journey round the orange, from head to toe as you cut into skin, separating it...
by Kitchen Butterfly on Mar 11, 2016

Warm Acha Salad With Yaji-Covered Softboiled Egg

Cooking the Acha was easier than I thought and damn tasty too. My plan was to make a couscouseque warm salad with fruits and nuts and lots of colourful vegetables. To serve, here are two options Option 1, with a soft-boiled egg With soft boiled eggs:...
by Kitchen Butterfly on Mar 10, 2016

Fried Plantains (Dodo) with Sage & Yaji

Every time he came for more Dodo – fried plantains, which was more than once…three times I think even, the son said ‘Can I have some sage, please?’ The Sage is one herb I have only ever paired with turkey and with br...
by Kitchen Butterfly on Nov 29, 2015

From The Groundnut Cookbook: Puna Yam Cake

It’s the season of old yam, yam that’s sweeter, less watery, more tasty than new yam. It’s the season of celebration, of fond remembrance, of Thanksgiving. It is the season of rebirth, of hope, of possibility and this, right here &#...
by Kitchen Butterfly on Nov 27, 2015

Ube’camole with Corn & Groundnut

I’m feasting on corn and ube, boiled groundnuts, walnuts and the sound of rain on roof tops. I’m enjoying the cool breeze that ushers in nights and stirs up the dawn.  I’m making dips with Ube, each time venturing out a bi...
by Kitchen Butterfly on Jul 28, 2015

New Nigerian Club Sandwich

The sandwich to my teenagehood, as open-face egg sandwiches were to my youth. Imagine a BLT (Bacon-Lettuce-Tomato) but more. Double decker. Same elements. And more, for the New Nigerian Kitchen. Toast. The virtues of well-toasted bread...
by Kitchen Butterfly on Jun 3, 2015

Nigerian Sautéed Snail Salad

Because you can do more with Nigerian land snails than eat them and make Jollof. Because the peculiar chewy, crunchy texture lends itself to moreTo being sautéed in sweet butter and garlic and young scent leaves. Like strewn atop a bed of green...
by Kitchen Butterfly on May 13, 2015

‘Epapa’ (Mokey Kola) Relish & Garlicky Snails

When I first discovered Epapa – Monkey Kola/ Cola, I was intrigued by its crisp crunch – part water chestnut, part carrot and its vegetal flavour, a cross between fresh green peas and young carrots. And then one night, with a we...
by Kitchen Butterfly on May 13, 2015

Baked Plantains with Cheese & Groundnuts

In which I use groundnuts and peanuts interchangeably. Because I can. Anyways, Bake plantains with cheese? Hard to imagine? Well, I can tell you that this was one of the most delightful things I’ve had in a bit and a half. See when it comes to...
by Kitchen Butterfly on Apr 17, 2015

Food Gradients: Asala, African Walnut

I discovered #foodgradients on instagram last year and I fell in love. What a delightful excuse to play with food without really messing about with flavours and textures. Seattle-based food photographer Brittany Wright, 23, runs one of the most appet...
by Kitchen Butterfly on Apr 17, 2015

Colours of My Nigerian Kitchen

Celebrating Nigerian Cuisine…because it’s worth it. I often plan my posts – what I’m going to write about and how and when. This was unplanned. A spontaneous outburst and celebration. Yesterday, I sat in my kitchen, eating bak...
by Kitchen Butterfly on Apr 14, 2015


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