Scent leaf, known as efirin in Yoruba and nchanwu in Igbo, is the aromatic herb that gives Nigerian pepper soup its lift. Dried and crumbled, it carries a clove-like, faintly minty perfume that survives a long simmer.
Stir a pinch into pepper soup, goat meat stew, yam porridge, ofe nsala or a pot of beans near the end of cooking. A little goes a long way, and the flavour is aromatic rather than hot, so it seasons without adding heat.
Pack weight: 30-35g of dried leaves.
One of the pantry staples we keep on the shelf for cooks in Kigali. Order online from Jollof Bistro for delivery, or pick up your herbs in Remera.