For my 5th post of the year :), I’m still thinking about water – how essential it is but also its symbolism. First, in trying to use the correct word, I discovered that there are 2 words related to symbols – Symbolism and Symbology. I think if I’ve ever used them, I might have used […] The post Water, with Intention appeared first on Kitchen Butterfly ..read more

January 2020 | Mississauga, Land of the Mississaugas of the Credit First Nation This post is from my 2020 journal, documenting thoughts, questions, and observations moving and settling into a new country. Water. Why is water important? Health, wellness, a means to refresh your body which impacts the rest of you. So imagine moving countries, […] The post Drinking Water in a New Country appeared first on Kitchen Butterfly ..read more

First published in 2019. Intro photo changed in 2023 to update the name of Amolili (Nigerian Date Syrup) to Amoriri (Nigerian Black Plum Syrup) It’s difficult to think of cassava as a recent import to Nigeria because much of its classic cuisine is based on the tuber in different forms. From snacks of boiled cassava […] The post A Feast of Mingau appeared first on Kitchen Butterfly ..read more

My favorite easy fruitcake recipe that doesn't require long soaks of fruit but delivers excellent flavor. Must make!! The post My Personal History of Fruitcakes and a Recipe appeared first on Kitchen Butterfly ..read more

March 2023 I wrote this post in 2020, fresh to Canada, in an Air BnB. I knew I’d forget what the early days felt like so I kept a journal – about thoughts, feelings and importantly, eats! This is an attempt to write for myself :). So I went into my drafts of 500 odd […] The post Chicken in Onion Sauce appeared first on Kitchen Butterfly ..read more

Hi friends, Its been ages. Life and work have been full, and fulfilling. I’ve been cooking, reading, sleeping, no developing as many recipes as I used to but yeah, such is life. I’m excited to share some info about a series of events in New York this October. In partnership with the Museum of Food […] The post Coming in October | Coast to Coast – From West Africa to the World appeared first on Kitchen Butterfly ..read more

A few weeks ago, I gave my first ever keynote speech at the Vancouver Island University’s Food and Sovereignty symposium on Reclaiming and Reimagining Food History. Here’s an excerpt from the announcement: “Keynote speaker Ozoz Sokoh will highlight how food is more than nourishment for the body but also an important aspect of people’s history and […] The post Keynote Speech: Reclaiming and Reimagining Food History appeared first on Kitchen Butterfly ..read more

Plantain is a starchy ‘fruit’ that’s used throughout its various stages of ripeness. Through its colour gradients, from green to black, the sweetness and texture change. It’s important to say that in Nigerian cooking, most traditional applications and preparation of plantain are savory from appetizer to mains and sides so even when sweet ripe plantains […] The post A Plantain Primer: Get to Know ’em – Colour, Ripeness & More appeared first on Kitchen Butterfly ..read more

Last year, skin powders and purees occupied my thoughts. Tomatoes, peaches, plum and lemons are firm favourites. Here are my notes for tomato skin powder What is it? Dried tomato skins, ground and used as seasoning. I combine mine with salt, pepper and other spices Why do you skin the tomatoes? I use tomatoes in […] The post On Tomato Skin Powder appeared first on Kitchen Butterfly ..read more

I wrote this post in 2020, fresh to Canada. I knew I’d forget what the early days felt like so I kept a journal – about thoughts, feelings and importantly, eats! January 2020 Our first shopping trip is dominated by pasta and tomatoes, bread and butter and pasta. Three kinds – linguine, farfalle, fusilli. And […] The post Our Second Meal: Pasta & Basil Buttered Tomatoes appeared first on Kitchen Butterfly ..read more