- Efirin (scent leaf) – 3 cups
- Habanero peppers – 6 medium sizes
- Palm oil: 120 ml.
- Grounded crayfish – 2 tbsp
- Onion – 1 medium size
- Seasoning cubes
- Dried fish or meat you like – ½ kilo
- Mashed locust beans (Iru Pete) – 1 tbsp
- Salt to taste
- Utazi leaves
- Wash and cut the Efirin leaf
- Blend the peppers and onions until they get a rough texture.
- If you use using fresh meat/fish, season it first and boil it.
- Pour the palm oil into a pot and let it heat for 2 minutes.
- Add the blended pepper and onion and fry.
- Meat/fish follows.
- Add locust beans, crayfish, seasoning cube, and let the ingredients simmer for about 5 minutes.
- Now add the Efirin (scent leaf), stir, and cook for 2 minutes.
- Dish with yam or any swallow of your choice.
Below is the video.
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Effinrin Sauce ( Scent leaf sauce) : : Scent leaves and Utazi leaves are two favored herbs when it comes to local grills. Sometimes I simply buy my roast yam or plantain and head home to enjoy with my Effirin Sauce. By the way boiled versions of these carbs pair well with the sauce. : : Okay I know yam is more difficult to roast , you have to gauge the intensity of the charcoal heat to get it cooked but not completely burnt. But your Boli can be roasted easily in the oven. So what are waiting for? ——— Vote or no vote today, we move. : : Have a nice weekend. #1qfoodplatter #1qfoodplattervideos #yam #roastplantain #nigerianstreetfood #nigerianfood #nigeriancuisine #scentleaf #nigerianfoodblogger