If you’ve ever craved something flavorful, fast, and full of healing power, let us introduce you to your new kitchen hero: Scent Leaf Sauce.
Made with Nigeria’s beloved herb Efirin (also known as Nchuanwu or African basil), this sauce is spicy, savory, and layered with natural goodness. Whether you serve it over yams, ripe plantains, rice, or potatoes—this recipe is a wellness win and a flavor bomb.
Why You’ll Love This Scent Leaf Sauce
- Quick & Easy: Ready in under 30 minutes, with minimal prep
- Herbal & Medicinal: Scent leaf is loaded with antibacterial and antifungal properties
- Bold Flavors: Spicy, smoky, and deeply aromatic
- Flexible Ingredients: Use what you have—swap tomatoes for bell pepper or mackerel for dry fish
At SheSprouts, we love meals that nourish your body while connecting you to your roots. This sauce checks every box.
Ingredients You’ll Need
The Star:
- 1 large bunch scent leaves (Efirin/Nchuanwu) – Washed and chopped
Substitute with fresh basil if unavailable, but the flavor won’t be quite the same
The Sauce Base:
- 3–4 medium tomatoes (chopped)
- 1 red bell pepper (optional, chopped)
- 1 medium onion (chopped)
- 1–2 scotch bonnet peppers (chopped, adjust for heat)
For Depth & Protein:
- 2–3 pieces dry fish or 1 whole mackerel (cleaned and flaked)
Seasoning & Flavor:
- 1 seasoning cube (Maggi Crayfish or regular)
- 1–2 tbsp ground crayfish
- 2–3 tbsp palm oil
- Salt to taste
For Serving:
Boiled yam, ripe plantains, or potatoes (with skin for extra earthiness)
Step-by-Step: How to Make Scent Leaf Sauce
Step 1: Prep Your Sides
Start with your base:
- Wash and boil yam, plantains, or potatoes with skin on and a little salt.
- Cook until tender and set aside.
Step 2: Chop All Ingredients
- Dice your tomatoes, bell pepper, onions, and scotch bonnet.
- Wash and chop the scent leaves.
- Prep your fish by flaking or cleaning it.
Tip: Keep everything prepped and ready—the sauce cooks fast once it starts!
Step 3: Sauté the Base
- Heat palm oil in a pan over medium heat.
- Add onions and sauté for 1–2 minutes until fragrant.
Step 4: Build Flavor
- Add chopped tomatoes, bell pepper, and scotch bonnet.
- Let simmer for 5–7 minutes until the sauce reduces and thickens slightly.
Step 5: Add the Protein
- Add in dry fish or mackerel and stir well.
- Simmer for 3–5 minutes to soften and absorb flavor.
Step 6: Season & Elevate
- Add seasoning cube, ground crayfish, and salt to taste.
- Stir everything together and let it cook for another 2–3 minutes.
Step 7: Add Scent Leaf
- Finally, stir in chopped scent leaf.
- Cover the pot and let it cook down for 3–4 minutes.
- Stir again and let the herb release its rich aroma and flavor.
Serving Suggestions
This sauce is extremely versatile. Here’s how to enjoy it:
- With boiled yam or ripe plantains – classic Nigerian comfort food
- Over steamed rice for a vibrant, spicy lunch
- With swallow (eba, fufu) for a light but aromatic topping
- Paired with boiled potatoes as a modern twist
- Variations & Substitution
- Swap mackerel for dry fish to get a more traditional smoky flavor
- Use fresh basil if scent leaf is unavailable (just note the difference in flavor)
- Add uziza leaves for a bold, peppery finish
- Stir in cooked mushrooms or tofu for a vegan twist
SheSprouts Notes
- Shelf Life: Store leftovers in an airtight container in the fridge for up to 3 days.
Meal Prep Tip: Double the sauce and freeze half—it’s a lifesaver on busy days.
Nutrition Bonus: Scent leaf is rich in iron, calcium, and antioxidants.
What’s Your Favorite Way to Enjoy It?
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