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On Canada, Maple Syrup and Cabane à Sucre
It’s exactly one year since Canada became home. When we moved in January of 2020, we had no idea what the year would hold save for new schools, work, seasons and more. Twelve months later, I look back with amazement, wonder, and yes uncertainty. On the 23rd of January, 2012, I wrote about my 2nd […] The post On Canada, Maple Syrup and Cabane à Sucre appeared first on Kitchen Butterfly.
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Fruity Yoghurt Parfait – With Strawberry, Grape & Granola
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1910 + : The Evolution of Nigerian Jollof
I’ve always been intrigued about when, when Jollof came to Nigeria, when it was we claimed it as ours, determined to do it the justice it deserves. For the longest time, the oldest reference I could find to Jollof was in ‘The Ibo Cookery Book, 1947’ till I found the 1910 Practical West African Cooking, […] The post 1910 + : The Evolution of Nigerian Jollof appeared first on Kitchen Butterfly.
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Edesi Isip – Efik/Calabar Style Coconut Rice
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How to eat (in) Paris
Or how I ate in Paris. This post is about a trip to Paris in 2009, travelling for the joy of it, not dictated by work, not a family trip, just my ‘friend’ and I. ***** I dream of food in Paris – soft, flaky croissants with shells that rain confetti on your clothes, flaking […] The post How to eat (in) Paris appeared first on Kitchen Butterfly.
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Nini Spicy Official Launch!!! Meet The CEO, Where To Buy Spices
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Jollof Rice – Goat Meat Jollof Rice Recipe
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How to Make Beske from Scratch
Beske is essentially fried tofu. It is also called Wara Soya - Different from Wara made from daily milk. See below video for how I make mine from scratch.   I also wrote a tofu recipe a few years back. Let me know how it turns out if you do try it. How to Make Beske from Scratch appeared first on 9jafoodie | Nigerian Food Recipes.
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Plantain Puff puff : how to make plantain puff puff
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Book Review: Thinking & Eating
Thinking & Eating – Recipes to Nourish & Inspire by the The School of Life is right up my alley. Why? It explores food as part of life, as more than eating. and why I admire their work a lot. Side note – I love Alain de Botton’s writing and this piece on crushes has […] The post Book Review: Thinking & Eating appeared first on Kitchen Butterfly.
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How to make pizza in a pan – Teflon Pan Pizza
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Apple Fever: 30 Things to do with Apples
I grew up saying A for Apple and now I’m older, all I do is say A for Agbalumo but still, apples rock. For many years of my life, I ate apples and drank apple juice and cider and did no more. I threw away apple skins and still ate my apples till my eyes […] The post Apple Fever: 30 Things to do with Apples appeared first on Kitchen Butterfly.
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Apple Pie – Easy Pink Lady® Apple Pie Recipe
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Perfect Nigerian Stewed Beans
Nigerian Stewed Beans and Fried Plantain God knows I love beans, honestly if I could only cook with one ingredient for the rest of my life it would most likely be beans. I can’t even begin to count the number of incredible beans recipes I have on this blog, from Moimoi, to [...] Perfect Nigerian Stewed Beans appeared first on 9jafoodie | Nigerian Food Recipes.
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Efo Riro Soup Recipe- authentic and extra delish
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Chicken and Bell peppers Stir-fry
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Chicken and Bell peppers Stir-fry
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Protected: Zobo – all about it
There is no excerpt because this is a protected post. The post Protected: Zobo – all about it appeared first on Kitchen Butterfly.
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Food School: Sugo – The Best Tomato Sauce Ever
Virtue can come in a can. In a tin. Yes, virtue comes in cans of tomato sauce. I’ve said it before and I’ll say it again. This tomato sauce – proclaimed my best-ever tomato sauce is proof. ‘Eating’, living proof. I’ve made it with both fresh and canned tomatoes and the former cannot hold a […] The post Food School: Sugo – The Best Tomato Sauce Ever appeared first on Kitchen Butterfly.
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Corn Dogs Recipe
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Hojicha Eton Mess
Or what I did with my first ever stash of hojicha. Disclosure: This post is sponsored by Hojicha Co. who sent me some hojicha powder. The recipe, images and opinions shared are mine. Thank you for supporting brands that I trust as they support Kitchen Butterfly Thinking roasted and crunchy meringues meeting sweet, soft cream, crisp Asian pear finished […] The post Hojicha Eton Mess appeared first on Kitchen Butterfly.
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Apple, Cucumber, Green Pepper Salad, with Cilantro
This salad is easy to rustle up, requires no special ingredients or equipment and is a delight to eat any time of day or year – fresh, sweet, crunch, herby, tart, sour, spicy all make an appearance in the combination of apples, pickled cucumbers, green peppers – bell or jalapenos and my all-time favourite cilantro. […] The post Apple, Cucumber, Green Pepper Salad, with Cilantro appeared first on Kitchen Butterfly.
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Spiced Apple Sauce
This is an update on a 2012 post:). Still relevant though! Out with the old, in with the new. Ditch the cinnamon sticks and sweet fragrance of warm spice. Replace it with heat and heart. Crisscross apple sauce….you’ll have no regrets. I love apples. The firmness and smoothness of their ’rounds’, the crispness that accompanies […] The post Spiced Apple Sauce appeared first on Kitchen Butterfly.
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Calas – Rice Fritters
The history of Calas, rice fritters is linked to enslaved West African women. The word itself sounds like a contraction of Akara – so ‘Kara/ Kala/ Cala. The Dictionary of American Food and Drink (click borrow at the top to view the entry) calls them a New Orleans breakfast sold by black (note enslaved) street […] The post Calas – Rice Fritters appeared first on Kitchen Butterfly.
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Easy Semolina Cookies – No Oven Needed
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23 Ways With Chocolate: White, Milk and Dark
This is a celebration of the spoken about chocolate, most spoken about, beloved, celebrated and I do that to every shade from the loved – milk, dark; to the one people often argue is real or imagined or not – white. I am an equal opportunity chocolate lover, enjoying every shade Here is a collection […] The post 23 Ways With Chocolate: White, Milk and Dark appeared first on Kitchen Butterfly.
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Double Chocolate ‘Oven’ Cake
Years ago, I turned some leftover pancake batter into a skillet bake that still wows me with both the randomness with which Imade it and its deliciousness. I called it a double chocolate oven cake and served it with some delightful lemon posset. What does it taste like? Look like? Crunch and cream is how […] The post Double Chocolate ‘Oven’ Cake appeared first on Kitchen Butterfly.
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A Lemony List – 40 Things to do with Lemons
I don’t use lemon and lime interchangeably, no sir. They have such different profiles and I like to keep each special. For instance, I haven’t yet met a lemon and mango combo that I like. Lime and mango, however? Take me home, baby! Sometimes I think I love both of them equally and then lemons […] The post A Lemony List – 40 Things to do with Lemons appeared first on Kitchen Butterfly.
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Lemon Curd 3.0
Yes, we’re on take 3 of lemon curd. Take 1 was making it in a bain marie, standing up and whisking endlessly till the curd formed Take 2 was Engeline’s lesson – put all the ingredients together and whisk slowly. Take 3? The ‘reverse creaming’ method is what I like to call it from Fine […] The post Lemon Curd 3.0 appeared first on Kitchen Butterfly.
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Lemon Skillet Cake with Almonds
A simple to make and delicious cake in the manner of pound cake but following a recipe the landlady at our Airbnb in Rome gave us, 10 years ago. It was soooooo good and it has become a firm favourite in our home. What I like is you can vary the flavours and the type […] The post Lemon Skillet Cake with Almonds appeared first on Kitchen Butterfly.
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Lemon puree
For me, the best lemon puree starts with the best lemons – and I defer to organic, unwaxed lemons. I’ll share some steps to take if you have lemons that are waxed, not organic – don’t worry. One of my biggest approaches to food is exploring how much of the whole ingredient I can use […] The post Lemon puree appeared first on Kitchen Butterfly.
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Rhubarb & Strawberry Jam Galette de Pérouges
‘Tis the season for rhubarb. And bread dough still, right? And you know that strawberry and rhubarb are a thing, no? It’s also the season of galettes and tarts, pies and cobblers. Crisps, pandowdies, crumbles and every combination of fruit and crust – top, bottom, crumbled, cut, laid down in rounds. I remember a friend […] The post Rhubarb & Strawberry Jam Galette de Pérouges appeared first on Kitchen Butterfly.
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Roasted Rhubarb & Ginger Jam
A simple recipe using roasted rhubarb which intensifies the flavour and keeps the colour – everyone’s happy! Get the roasted rhubarb recipe here For the jam: Put the roasted rhubarb and 3 tablespoons of juice into a small pan with the rest of the sugar and the grated ginger. Let cook for about 10 minutes […] The post Roasted Rhubarb & Ginger Jam appeared first on Kitchen Butterfly.
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Caramel Filled Doughnuts
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The Terra-fic Way to make Potato Sandwich at home
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Spanish Omelette Frittata- Tortilla de patatas
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