Scent leaf sauce

A quick, nutritious, and medicinally rich sauce bursting with flavor from tomatoes, red bell peppers, and Nigeria’s beloved herb — scent leaf! Perfect with yam, plantain, rice, or even potatoes.

Why You’ll Love This Scent Leaf Sauce

• Quick & Easy: Comes together in under 30 minutes.
• Healthy & Medicinal: Scent leaf is known for its antibacterial and antifungal properties.
• Flexible Ingredients: Works with what you have – tomatoes OR red bell pepper, dry fish OR mackerel.
• Flavor Bomb: Savory, spicy, and deeply aromatic.

What You’ll Need

• Scent Leaf (Efirin/Nchuanwu) – The hero of this dish. Herbal, aromatic, and packed with medicinal properties. You can substitute with basil, but it won’t taste the same.
• Tomatoes & Red Bell Pepper – Use either or both. They form the rich base of the sauce.
• Onions – Adds sweetness and aroma when sautéed.
• Scotch Bonnet Peppers – For heat and that signature West African kick.
• Dry Fish (or Mackerel) – Adds smoky depth and protein. Use any fish you like.
• Maggi Crayfish Cube & Ground Crayfish – For umami flavor and traditional taste.
• Palm Oil – Gives the sauce its rich color and deep flavor.
• Salt – To balance everything.
• Yam, Plantains, or Potatoes – For serving. Boiled with the skin on for a sweet, earthy taste.

 Ingredients List

• 1 large bunch scent leaves (washed and chopped)
• 3–4 medium tomatoes (chopped)
• 1 red bell pepper (optional, chopped)
• 1 medium onion (chopped)
• 1–2 scotch bonnet peppers (chopped)
• 2–3 pieces dry fish or 1 mackerel (cleaned and flaked)
• 1 seasoning cube (Maggi Crayfish or regular)
• 1–2 tbsp ground crayfish
• 2–3 tbsp palm oil
• Salt to taste
• Yam, ripe plantain, or potatoes (for serving)

 How to Make Scent Leaf Sauce (Step-by-Step)

• Prep your sides first
  Wash and boil yam and plantains (with skin on for extra sweetness) in salted water. Cook until tender.

• Chop all your ingredients
  Dice tomatoes, red bell pepper, onion, and scotch bonnet.

• Wash and chop the scent leaves.

• Keep everything handy – the sauce comes together quickly.

• Start cooking the sauce
  In a pan, heat palm oil. Add chopped onions and sauté until fragrant (1–2 minutes).
• Build the base
  Add chopped tomatoes, red bell pepper, and scotch bonnet. Stir and let it cook for a few minutes.

• Add the protein
  Add dry fish or your choice of fish. Stir and let it simmer to soften (especially if the fish is tough).

• Season and flavor
  Add seasoning cube and ground crayfish. Taste and adjust with salt as needed. Stir well.
• Finish with scent leaf
  Add chopped scent leaves. Cover and let it wilt down for 3–4 minutes. Stir again and cook for another 3–4 minutes to release all the herbal goodness.

• Serve and enjoy
  Pair with yam, plantains, rice, or potatoes. The aroma will blow you away!
  With swallow (eba, fufu) as a light veggie topping

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: You can freeze for up to a month. Thaw overnight and reheat gently on the stove.
• Reheat: Add a splash of water or oil to loosen before reheating.

Pro Tips for Success

• Prep all ingredients first – this recipe moves fast once you start cooking.
• Use palm oil for authenticity – vegetable oil will change the taste.
• Let the scent leaf cook well to unlock its full medicinal benefits.
• Add more or fewer scotch bonnets depending on your heat preference.

Common Mistakes to Avoid

• Skipping the prep: This sauce is quick; chopping late can cause overcooking.
• Overcrowding the pot: Use a wide pan so everything sautés well.
• Adding scent leaf too early: It loses flavor if overcooked for too long.
• Using too much water: This is a sauce, not a soup!

Final Thoughts

Scent leaf sauce is the perfect blend of simplicity and flavor. Whether you’re cooking for health or just want something fast and delicious, this recipe has your back. Don’t forget to rate this recipe below, drop a comment, and share how you served yours!