Blog Posts - Nigerian Drinks



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

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

Take 1 – Tangelo Scent leaf Mojito

Tangelos are halfway between oranges and grapefruits – juicy and tart and this minute, they are in season in Nigeria. I love them and I’m desperate to approximate their flavours in a delightful cocktail. My first attempt involve...
by Kitchen Butterfly on Oct 18, 2015

Six Perfect Drinks for Jollof

I’d never really given much thought to the perfect drinks for Jollof till #Jollofgate, when I spied a bottle of ale next to Jamie’s offering. Now, I know Jonny Garrett,  the deputy editor of Jamieoliver.com who worked with him on thefea...
by Kitchen Butterfly on Aug 21, 2015

Friday Cocktails with Sugarcane-Cucumber-Vodka

The wheelbarrows are back, pushed by young men and full of short purple stems of Saccharum officinarum. I’m buying. I’m halving the trauma of peeling sugar cane by having them skinned and cut into segments on the streets. The Mallam uses...
by Kitchen Butterfly on Aug 14, 2015

Friday Cocktails: Soursop with Coconut & Cardamom

This is beautiful. Really beautiful in a rich, creamy, totally tropical delight. A few ingredients and you’re well on your way to whipping up a delight. I’ve gone for fresh ingredients here – soursop, hand peeled; fresh coconut and...
by Kitchen Butterfly on Aug 7, 2015

Friday Cocktails – Soursop with Coconut & Cardamom

This is beautiful. Really beautiful in a rich, creamy, totally tropical delight. A few ingredients and you’re well on your way to whipping up a delight. I’ve gone for fresh ingredients here – soursop, hand peeled; fresh coconut and...
by Kitchen Butterfly on Aug 7, 2015

Kunnu Aya Drinks: Coffee, Date, Zobo

It is the season of dates, tiger nuts and mixing up flavours and combinations – all the things I love. I make up some milk and combine it three ways – with zobo, with iced coffee and with date caramel. I do this because I remember dr...
by Kitchen Butterfly on Jun 21, 2015

Friday Cocktail: Zobo – Red Wine Cooler

This, like sangria and mulled wine. At once festive, Christmassy, of celebration. And all the consequence of a leftover bottle of red, and some leftover cinnamon sugar. I cooked both together for a syrup and topped up with zobo and ice. Recipes {Zobo...
by Kitchen Butterfly on Jun 12, 2015

Friday Cocktails: Nostalgic for Green Sands Shandy

If you were born in 19 whatever, you mightn’t have the foggiest idea about Green Sands Shandy. My Lord, it was the height of refreshment. Do you remember it? In its green bottle? It is what we drank when we graduated from Maltina and Chapman. A...
by Kitchen Butterfly on May 22, 2015

The New Nigerian Chapman, with Zobo & Orijin

There’s a new drink in town – Orijin and I’m a fan. Orijin…a diminutive of Orijinal, a riff on the word Original.  The first time I tried it, there was a steaming bowl of catfish peppersoup set before me at an open-air bush bar type...
by Kitchen Butterfly on Apr 26, 2015

Homemade: Tropical Fruit Liqueurs

I love making (more than drinking) liqueurs :). For the tons of flavour they bring to cocktails, sweet cocktails for a sweet tooth. Since I first made vanilla extract, the idea of going further, not only with seeds has taken root. Ther...
by Kitchen Butterfly on Apr 20, 2015

Mango’ade

I love mangoes but I have to admit I’m shy of them in processed drinks and smoothies. The rich nectar is far too thick for my tongue and heavy. I love the combination of mangoes and lime, of sweet and fresh. I love it raw. With yogurt, in a sal...
by Kitchen Butterfly on Apr 14, 2015

Eight (8) Non-Alcoholic Nigerian Drinks

…because we have more than Chapman, awesome as it is. We have Zobo, and Tsamiya, Kunnu and more. Isn’t it interesting that most of the drinks I’ve discovered are from the north of Nigeria. That kind of thrills me – most o...
by Kitchen Butterfly on Apr 2, 2015

Six (6) Drinks from & with Agbalumo

You can do a number of things with both the skin and the flesh, and seeds of the African Star Apple. At the start of my exploration, I didn’t realise how much of the flavour was in and could be extracted from the flesh. The notes below chart my...
by Kitchen Butterfly on Mar 28, 2015

Friday Mocktails: Tsamiya Soda

or Tamarind Soda, in the manner of Jarritos’s Tamarindo. All that is required is tamarind syrup, topped up with soda water, tonic water or ginger ale. The plain tamarind syrup is nice, but I love the tamarind-ginger version as the fla...
by Kitchen Butterfly on Mar 27, 2015

Friday Cocktails: The Nollywood Boulevard

A riff on the Hollywood Boulevard. A cocktail of Orange Juice, Vodka, White Wine Here, Agbalumo juice is subbed for the OJ…and its flavour amplified with Agbalumo flesh-infused white wine. And thus renamed – Nollywood ...
by Kitchen Butterfly on Mar 27, 2015

Don’t Bother With This Amarula-Tamarind Cocktail

As in seriously, trouble not yourself. For if you seek rich and cream, you’ll end up with yuck, the texture of grit and curd. When tamarind syrup meets cream at first, nothing much happens but gravity. I marvel at the gorgeous whirls stirred up...
by Kitchen Butterfly on Mar 27, 2015

The Makings of Tamarind Syrup

I opted for cold-brewing dried tamarind. I rinsed the pods in water and put them in a jar. Then I topped up with sugar and water and refrigerated overnight. I gave it a few shakes in the course of its rest, to encourage the sugar dissolve and extract...
by Kitchen Butterfly on Mar 27, 2015

Friday Cocktails: Palmwine with Guinness

I’m all for cocktails. Even with Guinness. It isn’t as though I’m exactly past my Guinness and Coke days of young, this just called out to me even if in my head, I wasn’t hopeful. I mean how can more sour than sweet and bitter make a delightf...
by Kitchen Butterfly on Mar 20, 2015


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