Blog Posts - Nigerian Cuisine



Nigerian Chicken Curry

My Aunt would make this when we visited them in Benin – potatoes, chicken, boiled eggs, curry powder, carrots and always green peppers. I’ve learnt well and make this often. My children LOVE it, as do I for a quick, easy and good-looking...
by Kitchen Butterfly on Dec 6, 2016

Q & A on Longthroat Memoirs: Soups, Sex and Nigerian Taste Buds

This is about Yemisi Aribisala and her brilliant book – Longthroat Memoirs: Soups, Sex and Nigerian Taste Buds which I’ve thoroughly enjoyed reading. I’ve also had the great pleasure of asking Yemisi some questions – whic...
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

The Emperor’s New Jollof (Or White Rice & Stew is King)

‘Being a Nigerian is very hard. The country is in a recession. Our government makes us tired. We are always angry. We are always in traffic (well, those of us for whom Lagos is Nigeria); Amanda‘ Oh my days – I had to ask Amanda, my...
by Kitchen Butterfly on Nov 24, 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

Updated: 12+ Alternative ‘Stews’ & Sauces You Can Make Without Fresh Tomatoes

…because we cannot go and die because tomatoes are outrageously expensive. Nigerians, praised for their resilience and ingenuity are currently seeking ways to do without Fresh tomatoes. Fresh tomatoes aren’t cheap for various reason but t...
by Kitchen Butterfly on Jul 6, 2016

Ramadan Recipes, with Acha

I’ve been cooking a lot of Acha – everyone in mia familia loves it, picky eaters included. It is a great grain – available, inexpensive, gluten free, easy to cook and super nutritious. I mean, how good can it get? Here are a few way...
by Kitchen Butterfly on Jun 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

Ramadan Recipes

Ramadan Kareem to my Muslim friends. I’d like to share some ideas for Iftar and Suhoor – I hope they provide some inspiration this Ramadan. Your guide to eating during Ramadan Foods to break your fast Iftar Suhoor and more Desserts S...
by Kitchen Butterfly on Jun 13, 2016

10 Alternative ‘Stews’ & Sauces You Can Make Without Fresh Tomatoes

…because we cannot go and die because tomatoes are outrageously expensive. Nigerians, praised for their resilience and ingenuity are currently seeking ways to do without Fresh tomatoes. Fresh tomatoes aren’t cheap, fresh tomatoes…on...
by Kitchen Butterfly on May 17, 2016

Deconstructed: Tigernut Crumble with Mango Cream & Candied Zobo Flowers

I love to repurpose things in the kitchen – whether its turning zobo flowers into sauce after making an infusion or making a crumble with leftover tigernut chaff from making kunnu aya, the milk. It works. Rather beautifully too. Here’s wh...
by Kitchen Butterfly on Mar 21, 2016

Layered Dessert: Zobo & Lime Cheesecake

This cheesecake combines zobo jelly with lime cream and crushed ginger cookies. It is a rendition of a blackberry and lime cheesecake I made a few years ago which had me smitten. One thing I’ve learnt in the process of making jellies and things...
by Kitchen Butterfly on Mar 18, 2016

Frozen Desserts: Palm Wine Granita & Soursop Sorbet

This dessert is the result of conversations. From Port Harcourt to Lagos, face to face and What’s App. First of all, it was Zina. We sat eating dodo and stew before our Eba and Egusi soup, when she told me about a Palm Wine granita her mum...
by Kitchen Butterfly on Mar 17, 2016

Baked: Agbalumo Upside Down Carrot Cake

This is my second take on an agbalumo carrot cake. Because of the zobo pineapple upside down cake, this came to mind. I used macerated agbalumo – flesh tossed in sugar and left to sit overnight till the sugar has drawn out a lot of the liquid and s...
by Kitchen Butterfly on Mar 16, 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


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