Blog Posts - Nigerian Recipes



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

Yam & Dambu Kazaa Hash

This has to be one of my greatest discoveries of 2014 – that frying boiled yam, cut up in little chunks is an adventure in textures. A couple of months ago, my children wanted fried yam but what we had was boiled. So I lightly greased a pan,...
by Kitchen Butterfly on Dec 21, 2014

Yam & Dambu Kazaa Waffles

I’m a yam fan – fried, pounded, roasted – all and every way. I’m a fan of waffles. Plain, with squash and pumpkin, many ways. And then…why not Yam waffles. 1. one/ a good way to use leftover boiled yam (another is in a...
by Kitchen Butterfly on Dec 21, 2014

Dambu Kazaa & Plantain Salad

This is a simple salad with a bit of sweet and spice. Follow the ‘guidelines’ in ‘The Art of The Savoury Salad‘, I went about building. I gathered the greens – lettuce, bell pepper, scent leaves and the ‘holy grail...
by Kitchen Butterfly on Dec 21, 2014

Introduction: Dambu Kazaa

Many years ago, I ‘met’ Dambu Nama and was fascinated. A cross between looking like steel wool shreds and candy floss, this ‘meat snack’ looked wispy but gained ground and flesh as you chewed. After wondering for ages, I learnt the mystery be...
by Kitchen Butterfly on Dec 17, 2014

Part 5: Oven-Baked Jollof Rice

Two years ago, I discovered Oven-baked Jollof rice. I’d made rice a few times in a clay pot in the oven but it never occured to me that Jollof could be made in the same way. It was at my sister-in-laws in Mount Vernon, New York where I saw her...
by Kitchen Butterfly on Dec 15, 2014

Part 4: Around the World in Twelve (12) ‘Jollofs’

…or Twelve (12) Shades of Jollof Rice. Jollof rice in the  simplest terms is a beacon for West African cuisine. Texturally, it’s half way between the separate, not mushy grains of a pilaf and the ‘sauced’ creaminess of a r...
by Kitchen Butterfly on Dec 12, 2014

Part 3: The Fundamentals of Jollof Rice

Jollof rice: rice perfection that’s half way between the dryness of pilaf and the creaminess of risotto. ‘Traditionally’, Jollof rice is made with specific ingredients which define the perfect pot – from long-grain rice...
by Kitchen Butterfly on Nov 26, 2014

Part 2: #Jollofgate – In Defense Of Our Traditions

Now the dust has settled :), we can explore more about Jollof Rice – both a short history and the recent #Jollofgate incident. —–00000—– In the winter of 2010, I made Whole-wheat Argentine Empanadas. I served them with...
by Kitchen Butterfly on Nov 20, 2014

Garden Egg Bake with Cheese & Sugo

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 ultima...
by Kitchen Butterfly on Nov 8, 2014

Nigerian Small Chops: Baked Garri-crusted Garden Eggs

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 t...
by Kitchen Butterfly on Nov 7, 2014

Frejon: Of Nigerian And Brazilian History

Connectedness. The thing that fascinates me the most in life. If I had to narrow down the things I find fascinating. This would be one of them. Connectedness – of people, places and things. Brazil. Nigeria. Connected. By slavery and freedom.
by Kitchen Butterfly on Apr 27, 2014

Frejon: Of Nigerian And Brazilian History

Connectedness. The thing that fascinates me the most in life. If I had to narrow down the things I find fascinating. This would be one of them. Connectedness - of people, places and things. Brazil. Nigeria. Connected. By slavery and freedom. In cu...
by Kitchen Butterfly on Apr 27, 2014

‘Nigerian’ Bread Pudding with Pawpaw Custard

This was the point of the lime marmalade…but it was TOO bitter. Even to feature, not less star in the dish. Thankfully, I had some great, store-bought orange marmalade which took its rightful place at the table. This is another recipe from Zina...
by Kitchen Butterfly on Apr 23, 2014

‘Nigerian’ Bread Pudding with Pawpaw Custard

This was the point of the lime marmalade…but it was TOO bitter. Even to feature, not less star in the dish. Thankfully, I had some great, store-bought orange marmalade which took its rightful place at the table. This is another recipe from Zina...
by Kitchen Butterfly on Apr 23, 2014

Take Two: Catfish Ginger Curry from Songhai Farms

I post this, long overdue……from Sunderland, in the northeast of England where I’m putting my feet up, enjoying single-digit temperatures and reveling in the stunning views of the North sea. —–00000—– To say I...
by Kitchen Butterfly on Mar 5, 2014

Nigerian Dessert: Kunnu Aya Pudding with Strawberries & Sesame Crunch

This post began life as: Kunnu Panna cotta with Guava Jam and Sesame Crunch, before I gave up the gelatine/setting agent in the Panna Cotta and before an epic fail with my guava jam caused its transformation to what it is now – Kunnu Aya Puddi...
by Kitchen Butterfly on Feb 24, 2014

Passion Fruit, Carrot, Ginger & Papaya Smoothie

For when you can’t eat. Two pains I cannot fathom or explain – heartbreak and toothache. Are they really necessary for life, growth, healing? I wonder. I had an impacted wisdom tooth extracted last Monday. It’s not something I’d like to r...
by Kitchen Butterfly on Feb 12, 2014

Travel by Plate: Saminaka & Its Yaji-spiced Fried Yam with Crunchy Chicken Skin

Travel by Plate is a series exploring food, culture and travel, from Nigeria to South America and beyond. Please welcome my friend, the wonderful Adetoun of Finding Uhuru who wrote this post. A few weeks ago, I cried out on Twitter, desperately s...
by Kitchen Butterfly on Feb 2, 2014

The New Nigerian Kitchen: Egusi Devilled Eggs

These are a few of my favourite things: Wings and Inspirational recipes. Like the one I share today. Egusi Devilled Eggs. Wings, The print in-flight Magazine published quarterly by Arik Air Nigeria. One good thing they do for the country and Africa i...
by Kitchen Butterfly on Jan 15, 2014


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