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KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag.KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag.KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World ABOUT - KITCHEN BUTTERFLY Ozoz Sokoh – the Kitchen Butterfly – is a Nigerian food explorer, culinary anthropologist and food historian passionate about food in its entirety – cooking, eating, dreaming, researching, writing, photographing and styling it , especially on her blog, Kitchen Butterfly.A ‘Traveller by plate’, she uses foodways – the social, cultural and economic practices relating to theLEMON PUREE
Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
FOOD SCHOOL: SUGO
Gently mix and cook over high heat for five minutes until mixture comes to the boil. Reduce heat to low and after 10 minutes, add basil. Simmer for 30-40 minutes till a layer of oil forms on top. Take off heat and use a stick blender to make the sauce/emulsify it. Or use your regular blender. UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S Put goat meat, water, pepper soup spice mix, lemon grass, salt, dry pepper, yellow chilies (if using) and ground crayfish into a large pot. Bring to the boil, then turn down to simmer for 30 – 40 minutes putting a lid on till the meat is halfway cooked. Add a PART 1: THE TASTES & FLAVOURS OF NIGERIAN CUISINE 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 ways, the predominant flavours in our dishes – umami, smoky GALETTE DE PÉROUGES Using the palms of your hands or a rolling pin, roll out the dough into a 25cm/10 inch circle. Place on a lightly greased and floured baking sheet and fold over a 2.5cm/1 inch lip all the way round the edge. Gently spread the tablespoon of butter over the top and let rest for fifteen (15) minutes.BALANGU JOLLOF
Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
STOVE-TOP SMOKED FISH Line a pan with two or more layers of aluminum foil. Add 1 – 2 cups of the smoking mix, to create a bed, an inch or so thick. Place your rack on the mix and set the lid to seal. Light the stovetop and let smoke for 3 – 5 minutes. Remove lid and set fish on the rack. Replace lid and leaving fire on medium, let smoke for 12 – 15minutes.
PAN MICHA FROM PANAMA, UNE MICHE FROM FRANCE A bridge A connection Worlds. Hopes. Dreams, woven Destinies united Over water Across land Cultures, cuisines, language & skin United in humanity Separated by oceans and seas Mountains and valleys The Brief Welcome to the 2011 Culinary Tour, organised by Joan of Foodalogue. Traditional: make one of the country’s national or traditional dishes. Contemporary: takeKITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag.KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag.KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World ABOUT - KITCHEN BUTTERFLY Ozoz Sokoh – the Kitchen Butterfly – is a Nigerian food explorer, culinary anthropologist and food historian passionate about food in its entirety – cooking, eating, dreaming, researching, writing, photographing and styling it , especially on her blog, Kitchen Butterfly.A ‘Traveller by plate’, she uses foodways – the social, cultural and economic practices relating to theLEMON PUREE
Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
FOOD SCHOOL: SUGO
Gently mix and cook over high heat for five minutes until mixture comes to the boil. Reduce heat to low and after 10 minutes, add basil. Simmer for 30-40 minutes till a layer of oil forms on top. Take off heat and use a stick blender to make the sauce/emulsify it. Or use your regular blender. UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S Put goat meat, water, pepper soup spice mix, lemon grass, salt, dry pepper, yellow chilies (if using) and ground crayfish into a large pot. Bring to the boil, then turn down to simmer for 30 – 40 minutes putting a lid on till the meat is halfway cooked. Add a PART 1: THE TASTES & FLAVOURS OF NIGERIAN CUISINE 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 ways, the predominant flavours in our dishes – umami, smoky GALETTE DE PÉROUGES Using the palms of your hands or a rolling pin, roll out the dough into a 25cm/10 inch circle. Place on a lightly greased and floured baking sheet and fold over a 2.5cm/1 inch lip all the way round the edge. Gently spread the tablespoon of butter over the top and let rest for fifteen (15) minutes.BALANGU JOLLOF
Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
STOVE-TOP SMOKED FISH Line a pan with two or more layers of aluminum foil. Add 1 – 2 cups of the smoking mix, to create a bed, an inch or so thick. Place your rack on the mix and set the lid to seal. Light the stovetop and let smoke for 3 – 5 minutes. Remove lid and set fish on the rack. Replace lid and leaving fire on medium, let smoke for 12 – 15minutes.
PAN MICHA FROM PANAMA, UNE MICHE FROM FRANCE A bridge A connection Worlds. Hopes. Dreams, woven Destinies united Over water Across land Cultures, cuisines, language & skin United in humanity Separated by oceans and seas Mountains and valleys The Brief Welcome to the 2011 Culinary Tour, organised by Joan of Foodalogue. Traditional: make one of the country’s national or traditional dishes. Contemporary: takeKITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE It was my first couple of yoghurt cakes, or should I say my first ‘metal tin’ yoghurt cake versus my first silicone pan yoghurt cake which got me thinking about silicone.And when I say silicone, I refer not to the controversial stuff or the resin (used for children’s dinnerware) but to the new trend in bake ware!. Everywhere you look, you’ll find silicone on the store shelves, in a DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, clovesDE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER do check out the sweet yellow chabbule seasonal fruit along with tuttuje or jinin kafiri up north, if you also check a documentary on gashaka gumti national park entitled ‘Nigeria’s eco treasury’ there is a succulent looking fruit that the cameraman said he longed for but could not eat because he is seeing the fruit for the first time. he is from the grassland and knows little about some FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S A night-time conversation with D, my 6-year old has brought me here, to this point where I am writing an open letter to the world. To those who think Nigerian cuisine is no more than pepper. And I am not really on the offensive. Or defensive. I’m just in plain agreement as tohow we
KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE It was my first couple of yoghurt cakes, or should I say my first ‘metal tin’ yoghurt cake versus my first silicone pan yoghurt cake which got me thinking about silicone.And when I say silicone, I refer not to the controversial stuff or the resin (used for children’s dinnerware) but to the new trend in bake ware!. Everywhere you look, you’ll find silicone on the store shelves, in a DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, clovesDE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER do check out the sweet yellow chabbule seasonal fruit along with tuttuje or jinin kafiri up north, if you also check a documentary on gashaka gumti national park entitled ‘Nigeria’s eco treasury’ there is a succulent looking fruit that the cameraman said he longed for but could not eat because he is seeing the fruit for the first time. he is from the grassland and knows little about some FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S A night-time conversation with D, my 6-year old has brought me here, to this point where I am writing an open letter to the world. To those who think Nigerian cuisine is no more than pepper. And I am not really on the offensive. Or defensive. I’m just in plain agreement as tohow we
KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the WorldLEMON PUREE
Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER do check out the sweet yellow chabbule seasonal fruit along with tuttuje or jinin kafiri up north, if you also check a documentary on gashaka gumti national park entitled ‘Nigeria’s eco treasury’ there is a succulent looking fruit that the cameraman said he longed for but could not eat because he is seeing the fruit for the first time. he is from the grassland and knows little about some HOW TO MAKE 'GREAT' NIGERIAN STOCK Stock – the bedrock of Jollof Rice, of Fried Rice, Stews and more is easy to make. Nigerian stock differs from ‘Western’ style stocks because of the ingredients used. Your average Nigerian stock has red onions, fresh ginger and garlic, curry powder and dried thyme and more. In Europe, America and some other parts of THE FRESH PEPPERS OF NIGERIA It is the season of rain, of corn and ube, of Ose Nsukka and green tatashe, of green rodo. It is the season of mud and wetness underfoot, of spicy broths and blankets, long naps on the couch, tall pots of tea, fiery stews chock full of salapore and yoyo – small, transparent fish; river crabs and fish.. Nigerian markets wouldn’t be markets if they didn’t have chili peppers, commonlyFOOD SCHOOL: SUGO
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 HOW TO USE & PRESERVE CORN HUSKS Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
HOW TO GROW MEYER LEMONS FROM SEED I think of how I first came to Meyer Lemons and it was the memory of a recipe I read. A recipe with 6 ingredients (including a tart shell) and only 3 steps to make. It is called ‘Lazy Mary’s Lemon Tart’. It took me 15 months to get my hands on Meyers but I EIGHT (8) VARIETIES OF NIGERIAN MANGOES Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
CARAMELIZED PORK BANH MI Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can AN 8-DAY MENU FOR SUHOOR LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S Put goat meat, water, pepper soup spice mix, lemon grass, salt, dry pepper, yellow chilies (if using) and ground crayfish into a large pot. Bring to the boil, then turn down to simmer for 30 – 40 minutes putting a lid on till the meat is halfway cooked. Add a FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
BALANGU JOLLOF
Balangu Jollof. What you do when you ferry leftovers across skies, from Abuja to Lagos – you make Jollof. You add some yaji and kulikuli to the mix. You also treat the Balangu three ways: You attempt to make a floss of it, dambu – attempt she says because laziness and smoke and we did have small chunks in the end but notfloss.
BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can AN 8-DAY MENU FOR SUHOOR LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. PleaseKITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, clovesLEMON PUREE
Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
GALETTE DE PÉROUGES Using the palms of your hands or a rolling pin, roll out the dough into a 25cm/10 inch circle. Place on a lightly greased and floured baking sheet and fold over a 2.5cm/1 inch lip all the way round the edge. Gently spread the tablespoon of butter over the top and let rest for fifteen (15) minutes. HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag. THE FRESH PEPPERS OF NIGERIA The chili pepper (also chile , chile pepper , chilli pepper, or chilli ),is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested or SOME DRIED PEPPERS IN NIGERIA The most common form of fresh peppers also exist dried. The yellow variety are the most commonly dried scotch bonnets/ habaneros sold in the markets. Fresh & dried – Scotch bonnet. Fresh is commonly called Nsukka pepper/ ose Nsukka; dried is more commonly referred to as Cameroun pepper. Sometimes though – as in the photo below –there’s
HOW TO USE & PRESERVE CORN HUSKS Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
AN INTRODUCTION TO NIGERIAN SOUPS 'Light' The most common expression of the drinking soup is Pepper soupPepper soup-Nigeria's version of Chicken soup. It is our cure-all for ails, from fevers to the flu. HOW TO MAKE NIGERIAN PEPPER SOUP How to. To make peppersoup, put chopped meat in a large pot and cover with some of the water (about 500ml). Add a tablespoon of the spice mix, some salt, the maggi bouillon cubes, some red chilli powder, the crayfish if using and the lemon grass bundles. Stir and allow to simmer on low heat till liquid comes to a boil.KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can AN 8-DAY MENU FOR SUHOOR FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S Put goat meat, water, pepper soup spice mix, lemon grass, salt, dry pepper, yellow chilies (if using) and ground crayfish into a large pot. Bring to the boil, then turn down to simmer for 30 – 40 minutes putting a lid on till the meat is halfway cooked. Add a TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can AN 8-DAY MENU FOR SUHOOR FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S Put goat meat, water, pepper soup spice mix, lemon grass, salt, dry pepper, yellow chilies (if using) and ground crayfish into a large pot. Bring to the boil, then turn down to simmer for 30 – 40 minutes putting a lid on till the meat is halfway cooked. Add a TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia.LEMON PUREE
Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, clovesBALANGU JOLLOF
Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
GALETTE DE PÉROUGES Using the palms of your hands or a rolling pin, roll out the dough into a 25cm/10 inch circle. Place on a lightly greased and floured baking sheet and fold over a 2.5cm/1 inch lip all the way round the edge. Gently spread the tablespoon of butter over the top and let rest for fifteen (15) minutes. SOME DRIED PEPPERS IN NIGERIA The most common form of fresh peppers also exist dried. The yellow variety are the most commonly dried scotch bonnets/ habaneros sold in the markets. Fresh & dried – Scotch bonnet. Fresh is commonly called Nsukka pepper/ ose Nsukka; dried is more commonly referred to as Cameroun pepper. Sometimes though – as in the photo below –there’s
THE FRESH PEPPERS OF NIGERIA The chili pepper (also chile , chile pepper , chilli pepper, or chilli ),is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested or HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag. AN INTRODUCTION TO NIGERIAN SOUPS 'Light' The most common expression of the drinking soup is Pepper soupPepper soup-Nigeria's version of Chicken soup. It is our cure-all for ails, from fevers to the flu.KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can AN 8-DAY MENU FOR SUHOOR FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S Put goat meat, water, pepper soup spice mix, lemon grass, salt, dry pepper, yellow chilies (if using) and ground crayfish into a large pot. Bring to the boil, then turn down to simmer for 30 – 40 minutes putting a lid on till the meat is halfway cooked. Add a TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can AN 8-DAY MENU FOR SUHOOR FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICESEE MORE ON KITCHENBUTTERFLY.COM LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S Put goat meat, water, pepper soup spice mix, lemon grass, salt, dry pepper, yellow chilies (if using) and ground crayfish into a large pot. Bring to the boil, then turn down to simmer for 30 – 40 minutes putting a lid on till the meat is halfway cooked. Add a TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia.LEMON PUREE
Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, clovesBALANGU JOLLOF
Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
GALETTE DE PÉROUGES Using the palms of your hands or a rolling pin, roll out the dough into a 25cm/10 inch circle. Place on a lightly greased and floured baking sheet and fold over a 2.5cm/1 inch lip all the way round the edge. Gently spread the tablespoon of butter over the top and let rest for fifteen (15) minutes. SOME DRIED PEPPERS IN NIGERIA The most common form of fresh peppers also exist dried. The yellow variety are the most commonly dried scotch bonnets/ habaneros sold in the markets. Fresh & dried – Scotch bonnet. Fresh is commonly called Nsukka pepper/ ose Nsukka; dried is more commonly referred to as Cameroun pepper. Sometimes though – as in the photo below –there’s
THE FRESH PEPPERS OF NIGERIA The chili pepper (also chile , chile pepper , chilli pepper, or chilli ),is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested or HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag. AN INTRODUCTION TO NIGERIAN SOUPS 'Light' The most common expression of the drinking soup is Pepper soupPepper soup-Nigeria's version of Chicken soup. It is our cure-all for ails, from fevers to the flu.KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves AN 8-DAY MENU FOR SUHOOR FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag. UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia.KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves AN 8-DAY MENU FOR SUHOOR HOW TO MAKE 'GREAT' NIGERIAN STOCK Stock – the bedrock of Jollof Rice, of Fried Rice, Stews and more is easy to make. Nigerian stock differs from ‘Western’ style stocks because of the ingredients used. Your average Nigerian stock has red onions, fresh ginger and garlic, curry powder and dried thyme and more. In Europe, America and some other parts of TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
FOOD SCHOOL: SUGO
Gently mix and cook over high heat for five minutes until mixture comes to the boil. Reduce heat to low and after 10 minutes, add basil. Simmer for 30-40 minutes till a layer of oil forms on top. Take off heat and use a stick blender to make the sauce/emulsify it. Or use your regular blender. AKARA, WITH BEAN FLOUR Directions. Blend onions and chilli pepper with 1/4 cup of water till smooth. With a whisk, mix in the flour to make a thick paste. You can stop here and fry but I like to do a bit more. Add the chopped cilantro and crushed cumin seeds to the mix. Stir well to combine. PART 1: THE TASTES & FLAVOURS OF NIGERIAN CUISINE 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 ways, the predominant flavours in our dishes – umami, smoky UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. GALETTE DE PÉROUGES Using the palms of your hands or a rolling pin, roll out the dough into a 25cm/10 inch circle. Place on a lightly greased and floured baking sheet and fold over a 2.5cm/1 inch lip all the way round the edge. Gently spread the tablespoon of butter over the top and let rest for fifteen (15) minutes. EIGHT (8) VARIETIES OF NIGERIAN MANGOES Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICE Thanks Nigerian Twitterverse for the contributions. Here is what we have – 5 approved sides for Jollof Rice: Meat, Dodo, Coleslaw, Moinmoin and Eggs. Per plate? Two or more of these seem like the right amount. For example – dodo and meat; meat and moinmoin; dodo and eggs. Get the drift? Minimum allowable accompaniments if THE FRESH PEPPERS OF NIGERIA The chili pepper (also chile , chile pepper , chilli pepper, or chilli ),is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested orKITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves AN 8-DAY MENU FOR SUHOOR FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag. UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVERFAMOUS NIGERIAN AMERICANSFAMOUS NIGERIAN ATHLETESFAMOUS NIGERIAN MUSICIANSFAMOUSNIGERIAN SINGERS
The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia.KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves AN 8-DAY MENU FOR SUHOOR HOW TO MAKE 'GREAT' NIGERIAN STOCK Stock – the bedrock of Jollof Rice, of Fried Rice, Stews and more is easy to make. Nigerian stock differs from ‘Western’ style stocks because of the ingredients used. Your average Nigerian stock has red onions, fresh ginger and garlic, curry powder and dried thyme and more. In Europe, America and some other parts of TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
FOOD SCHOOL: SUGO
Gently mix and cook over high heat for five minutes until mixture comes to the boil. Reduce heat to low and after 10 minutes, add basil. Simmer for 30-40 minutes till a layer of oil forms on top. Take off heat and use a stick blender to make the sauce/emulsify it. Or use your regular blender. AKARA, WITH BEAN FLOUR Directions. Blend onions and chilli pepper with 1/4 cup of water till smooth. With a whisk, mix in the flour to make a thick paste. You can stop here and fry but I like to do a bit more. Add the chopped cilantro and crushed cumin seeds to the mix. Stir well to combine. PART 1: THE TASTES & FLAVOURS OF NIGERIAN CUISINE 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 ways, the predominant flavours in our dishes – umami, smoky UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. GALETTE DE PÉROUGES Using the palms of your hands or a rolling pin, roll out the dough into a 25cm/10 inch circle. Place on a lightly greased and floured baking sheet and fold over a 2.5cm/1 inch lip all the way round the edge. Gently spread the tablespoon of butter over the top and let rest for fifteen (15) minutes. EIGHT (8) VARIETIES OF NIGERIAN MANGOES Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICE Thanks Nigerian Twitterverse for the contributions. Here is what we have – 5 approved sides for Jollof Rice: Meat, Dodo, Coleslaw, Moinmoin and Eggs. Per plate? Two or more of these seem like the right amount. For example – dodo and meat; meat and moinmoin; dodo and eggs. Get the drift? Minimum allowable accompaniments if THE FRESH PEPPERS OF NIGERIA The chili pepper (also chile , chile pepper , chilli pepper, or chilli ),is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested orKITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves AN 8-DAY MENU FOR SUHOOR FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag. UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVERFAMOUS NIGERIAN AMERICANSFAMOUS NIGERIAN ATHLETESFAMOUS NIGERIAN MUSICIANSFAMOUSNIGERIAN SINGERS
The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia.KITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE In this category, slicone ends up with a 0.3 out of a total 1. Metal wins, hands down. Overall silicone wins – for me that is. You must make your choice. Try it. Make a mix, split it in two. Bake one in a silicone pan and the other in a metal pan. See what happens. You bethe judge.
DE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves AN 8-DAY MENU FOR SUHOOR FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
HOW TO GROW MEYER LEMONS FROM SEED Step 1: Lay your hands on Meyer Lemons. Explore their delightful ways in the pre-requisite to getting the seeds: Bake, Stew, Candy and Curd the flesh and the juice, being careful to reserve the seeds. Step 2: Prepare a host of material which will house your seeds – Bounty kitchen Tissue (for its strength), and a zippy (ziploc) bag. UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVERFAMOUS NIGERIAN AMERICANSFAMOUS NIGERIAN ATHLETESFAMOUS NIGERIAN MUSICIANSFAMOUSNIGERIAN SINGERS
The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. HOW TO MAKE 'GREAT' NIGERIAN STOCK Stock – the bedrock of Jollof Rice, of Fried Rice, Stews and more is easy to make. Nigerian stock differs from ‘Western’ style stocks because of the ingredients used. Your average Nigerian stock has red onions, fresh ginger and garlic, curry powder and dried thyme and more. In Europe, America and some other parts of TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Technique: A large cooking spoon is heated on the stove top/flame. This is pressed down on the ‘sugar-top’ of a cold, set custard to create a crust that can be cracked with a spoon, to reveal creamy custard underneath. Application: Creme Brûlée! The iconic dessert. Results: A well-defined, ‘breakable’ caramel top which is exactlyhow
FOOD SCHOOL: SUGO
Gently mix and cook over high heat for five minutes until mixture comes to the boil. Reduce heat to low and after 10 minutes, add basil. Simmer for 30-40 minutes till a layer of oil forms on top. Take off heat and use a stick blender to make the sauce/emulsify it. Or use your regular blender. AKARA, WITH BEAN FLOUR Directions. Blend onions and chilli pepper with 1/4 cup of water till smooth. With a whisk, mix in the flour to make a thick paste. You can stop here and fry but I like to do a bit more. Add the chopped cilantro and crushed cumin seeds to the mix. Stir well to combine. PART 1: THE TASTES & FLAVOURS OF NIGERIAN CUISINE 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 ways, the predominant flavours in our dishes – umami, smoky UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species; Wikipedia. GALETTE DE PÉROUGES Using the palms of your hands or a rolling pin, roll out the dough into a 25cm/10 inch circle. Place on a lightly greased and floured baking sheet and fold over a 2.5cm/1 inch lip all the way round the edge. Gently spread the tablespoon of butter over the top and let rest for fifteen (15) minutes. EIGHT (8) VARIETIES OF NIGERIAN MANGOES Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICE Thanks Nigerian Twitterverse for the contributions. Here is what we have – 5 approved sides for Jollof Rice: Meat, Dodo, Coleslaw, Moinmoin and Eggs. Per plate? Two or more of these seem like the right amount. For example – dodo and meat; meat and moinmoin; dodo and eggs. Get the drift? Minimum allowable accompaniments if THE FRESH PEPPERS OF NIGERIA The chili pepper (also chile , chile pepper , chilli pepper, or chilli ),is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested orKITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE It was my first couple of yoghurt cakes, or should I say my first ‘metal tin’ yoghurt cake versus my first silicone pan yoghurt cake which got me thinking about silicone.And when I say silicone, I refer not to the controversial stuff or the resin (used for children’s dinnerware) but to the new trend in bake ware!. Everywhere you look, you’ll find silicone on the store shelves, in aDE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves AN 8-DAY MENU FOR SUHOOR FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
HOW TO GROW MEYER LEMONS FROM SEED I think of how I first came to Meyer Lemons and it was the memory of a recipe I read. A recipe with 6 ingredients (including a tart shell) and only 3 steps to make. It is called ‘Lazy Mary’s Lemon Tart’. It took me 15 months to get my hands on Meyers but I UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S A night-time conversation with D, my 6-year old has brought me here, to this point where I am writing an open letter to the world. To those who think Nigerian cuisine is no more than pepper. And I am not really on the offensive. Or defensive. I’m just in plain agreement as tohow we
UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVERFAMOUS NIGERIAN AMERICANSFAMOUS NIGERIAN ATHLETESFAMOUS NIGERIAN MUSICIANSFAMOUSNIGERIAN SINGERS
do check out the sweet yellow chabbule seasonal fruit along with tuttuje or jinin kafiri up north, if you also check a documentary on gashaka gumti national park entitled ‘Nigeria’s eco treasury’ there is a succulent looking fruit that the cameraman said he longed for but could not eat because he is seeing the fruit for the first time. he is from the grassland and knows little about someKITCHEN BUTTERFLY
Your Definitive Guide to All Things Food - Mapping the intersections between Nigerian Cuisine and Foods of the World BAKING WITH SILICONE It was my first couple of yoghurt cakes, or should I say my first ‘metal tin’ yoghurt cake versus my first silicone pan yoghurt cake which got me thinking about silicone.And when I say silicone, I refer not to the controversial stuff or the resin (used for children’s dinnerware) but to the new trend in bake ware!. Everywhere you look, you’ll find silicone on the store shelves, in aDE-SALT BACON
I am watching my salt intake all the time. Honest – I’m not exactly young you know. Anyway, I love Bacon but I find it too salty and I’m not the only one, I’m sure. Some say what? I know, I know, what’s the point of Bacon without the salt. Well, I believe I can DRY ROAST - KITCHEN BUTTERFLY Dry roasting is one of the easiest things to do – doesn’t take long, you get signs that whatever you’re roasting is ready but. you need to keep an eye on it. Well since it takes just minutes, that shouldn’t be a problem. It works well for whole spices like coriander, cumin, cardamom seeds, cloves AN 8-DAY MENU FOR SUHOOR FROM ART TO LIFE: SOURSOP JAM This jam is the product of life-art-inspiration-art-life-living. I love soursops and have recently begun to experiment – creams, desserts, cocktails – no sphere is safe. I was thrilled when Chikodili Emelumadu, of Igbophilia (How to love Igbo things or what you will) shared that I would be ‘staring’ in a short story she’d written. Please LIME FEVER: 30 THINGS TO DO WITH LIMES mswanawana wrote on Instagram: ‘Its official. You are obsessed with limes. Get on with the lime and lemon grass cordial’ Limes. Zip. Zing. Zest. Great with sweet – mangoes, ripe plantains, pawpaw, perfect with spice, like cardamom; herbs like mint and tang, like yogurt. Pushed and prodded by Miss Wana Wana on Instagram, I decidedto
HOW TO GROW MEYER LEMONS FROM SEED I think of how I first came to Meyer Lemons and it was the memory of a recipe I read. A recipe with 6 ingredients (including a tart shell) and only 3 steps to make. It is called ‘Lazy Mary’s Lemon Tart’. It took me 15 months to get my hands on Meyers but I UKODO - NIGERIAN YAM & PEPPER SOUP POTTAGE FOR NEW YEAR'S A night-time conversation with D, my 6-year old has brought me here, to this point where I am writing an open letter to the world. To those who think Nigerian cuisine is no more than pepper. And I am not really on the offensive. Or defensive. I’m just in plain agreement as tohow we
UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVERFAMOUS NIGERIAN AMERICANSFAMOUS NIGERIAN ATHLETESFAMOUS NIGERIAN MUSICIANSFAMOUSNIGERIAN SINGERS
do check out the sweet yellow chabbule seasonal fruit along with tuttuje or jinin kafiri up north, if you also check a documentary on gashaka gumti national park entitled ‘Nigeria’s eco treasury’ there is a succulent looking fruit that the cameraman said he longed for but could not eat because he is seeing the fruit for the first time. he is from the grassland and knows little about some HOW TO MAKE 'GREAT' NIGERIAN STOCK Stock – the bedrock of Jollof Rice, of Fried Rice, Stews and more is easy to make. Nigerian stock differs from ‘Western’ style stocks because of the ingredients used. Your average Nigerian stock has red onions, fresh ginger and garlic, curry powder and dried thyme and more. In Europe, America and some other parts ofFOOD SCHOOL: SUGO
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 AKARA, WITH BEAN FLOUR Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
TECHNIQUE: HOW TO BRULEE, WITHOUT BROILER OR BLOWTORCH Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
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 ways, the predominant flavours in our dishes – umami, smoky, spicy – are different from those in othercuisines. To
UPDATED: FIVE (5) NIGERIAN FRUITS YOU'VE PROBABLY NEVER do check out the sweet yellow chabbule seasonal fruit along with tuttuje or jinin kafiri up north, if you also check a documentary on gashaka gumti national park entitled ‘Nigeria’s eco treasury’ there is a succulent looking fruit that the cameraman said he longed for but could not eat because he is seeing the fruit for the first time. he is from the grassland and knows little about some GALETTE DE PÉROUGES Some call in armchair travel. I, on the other hand, think ‘belly travel’ is far more endearing, more involved, more inclusive, more embracingof history, culture, cuisine, people. Through cookbooks, the Food network TV channel and street conversations. This time my stomach’s compass points to France, the dial swinging around to the quaint, hilltop, cobble-stoned village EIGHT (8) VARIETIES OF NIGERIAN MANGOES Kitchen Butterfly. Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it. ‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more thaneating’.
THE FRESH PEPPERS OF NIGERIA It is the season of rain, of corn and ube, of Ose Nsukka and green tatashe, of green rodo. It is the season of mud and wetness underfoot, of spicy broths and blankets, long naps on the couch, tall pots of tea, fiery stews chock full of salapore and yoyo – small, transparent fish; river crabs and fish.. Nigerian markets wouldn’t be markets if they didn’t have chili peppers, commonly FIVE APPROVED (SOMEWHAT ESSENTIAL) SIDES FOR JOLLOF RICE Thanks Nigerian Twitterverse for the contributions. Here is what we have – 5 approved sides for Jollof Rice: Meat, Dodo, Coleslaw, Moinmoin and Eggs. Per plate? Two or more of these seem like the right amount. For example – dodo and meat; meat and moinmoin; dodo and eggs. Get the drift? Minimum allowable accompaniments ifFOLLOW ME
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Recipes ,
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APPLE, CUCUMBER, GREEN PEPPER SALAD, WITH CILANTRO July 31, 2020 0 commentsRead More
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SPICED APPLE SAUCE
July 31, 2020 15 commentsRead More
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Baking , Recipes
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HOW TO MAKE PITHIVIERS December 12, 2010 26 commentsRead More
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Baking , Recipes
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APPLE AND COBNUT (FRESH HAZELNUT) CAKE December 5, 2010 24 commentsRead More
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Travel & ExplorationAPPLES AND ORCHARDS
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LATEST POSTS
Books & Reads
BOOK REVIEW: THINKING & EATING October 17, 2020 by Kitchen Butterfly0 comments
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 hasRead More
Recipes
APPLE FEVER: 30 THINGS TO DO WITH APPLES September 7, 2020 by Kitchen Butterfly0 comments
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 eyesRead More
Recipes ,
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Travel & Exploration FOOD SCHOOL: SUGO – THE BEST TOMATO SAUCE EVER August 12, 2020 by Kitchen Butterfly18 comments
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 aRead More
Recipes
HOJICHA ETON MESS
August 3, 2020 by Kitchen Butterfly0 comments
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 finishedRead More
History
& Heritage
WEST AFRICAN CALAS – RICE FRITTERS July 24, 2020 by Kitchen Butterfly2 comments
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) streetRead More
Recipes
23 WAYS WITH CHOCOLATE: WHITE, MILK AND DARK June 30, 2020 by Kitchen Butterfly0 comments
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 collectionRead More
Baking , Recipes
DOUBLE CHOCOLATE ‘OVEN’ CAKE June 28, 2020 by Kitchen Butterfly0 comments
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 howRead More
Recipes
A LEMONY LIST – 40 THINGS TO DO WITH LEMONS June 20, 2020 by Kitchen Butterfly0 comments
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 lemonsRead More
Recipes
LEMON CURD 3.0
June 20, 2020 by Kitchen Butterfly0 comments
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 tocall it from Fine
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Hi. My name is Ozoz. I’m a Nigerian food explorer who’s on a quest – to find and share the sweet, sweet nectar that’s foodREAD MORE
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VEGAN & VEGETARIAN »*
MATRIMONY – AN AGBALUMO (STAR APPLE) FRUIT SALAD FROM JAMAICAJanuary 16, 2017
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ROASTED RHUBARB LIMEADEJune 18, 2020
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COCKTAIL MONDAY: THE ‘NINA SIMONE’December 18, 2017
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APPLE, CUCUMBER, GREEN PEPPER SALAD, WITH CILANTROJuly 31, 2020
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FINALLY NAMED: ‘UMILO/ OMILO’ IS COCOPLUM, PARADISE PLUM!May 30, 2019
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ON PREKESE/ AIDAN/ ARIDAN FRUITOctober 2, 2018
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GUEST POSTS »
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OPINION: I DO NOT LIKE JOLLOF RICEAugust 16, 2017
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NIGERIAN SEASONAL PRODUCE: MANGOES, #3March 25, 2017
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NIGERIAN SEASONAL PRODUCE: UDARA , #2February 25, 2017
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