Scent leaf sauce
Ingredients
- Scent leaf 2 handful
- Palm oil 1/2 cup
- 1 medium size onion
- 2 tomatoes
- 1 red bell pepper
- 2 tablespoons of crayfish
- 1 dry fish
- Salt to taste
- 1 maggi
Instructions
Prepare the Scent Leaf:
- Wash the scent leaves thoroughly and chop them finely.
Saute Onions and Aromatics:
- Heat some vegetable oil in a pot or skillet. Sauté the chopped onions until they're soft and translucent. Add minced garlic and grated ginger, cooking until fragrant.
Blend Tomatoes and Peppers:
- If using whole tomatoes and bell peppers, blend them together to form a smooth paste. Alternatively, use tomato paste.
Add Blended Mixture to Pot:
- Pour the blended tomato-pepper mixture into the pot with the sautéed onions and aromatics. Stir and allow it to cook until the mixture thickens.
Add Scent Leaves:
- Once the tomato-pepper mixture has reduced and thickened, add the chopped scent leaves to the pot. Stir to combine with the sauce.
Season and Simmer:
- Season the sauce with seasoning cubes or powder and salt according to taste preferences. Add chopped chili peppers for heat if desired.
Simmer and Cook:
- Let the scent leaf sauce simmer gently for about 5-10 minutes, allowing the flavors to meld together and the scent leaves to infuse their aromatic essence into the sauce.
Adjust Seasoning and Serve:
- Taste the sauce and adjust seasoning if needed. Add more salt or seasoning for desired taste. Serve the scent leaf sauce as a flavorful accompaniment to rice, yams, or any preferred dish.
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