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)
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