My beloved scent leaves.
My children give me the evil eye, ‘the 360 degree’ eye turn, the exasperated sighs, the ‘Oh Mama, everything is scent leaf‘.
Well, so it is. This isn’t to say, its been all rosy. I remember making some Okro soup a year or two ago. I put more than a fair amount of scent leaves in the pot…and it ruined everything. My children remind me. Constantly.
One thing I keep in mind is always to use it with a light touch so the flavours are enjoyed.
A few of my recent adventures with it are chronicled. Three in particular:
Scent Leaf & Lemongrass syrup
This flavourful combination of scent leaves, bruised lemon grass, sugar and water remains one of my favourites. It is rife with clean, citrusy scents and sweet to boot.
We use it like a cordial with ice and water and as a sweetener for tea and other hot drinks. Like Zobo. Yes, Zobo.
Still on the syrup level, I’ve poached various fruits in it. Pawpaw is the current house fave. The fruit gets eaten on its own, or mixed with yogurt and the leftover syrup gets drunk.
Green Gin Pepper Sauce
Made on the back of a red pepper version, crafted many moons ago. This verion has fresh green chilies and a few scent leaves. I’ll let you know how it goes but I Imagine tomato sauces and the like would enjoy it.
I have a few more things to play with, like a scent leaf oil and mini bites using it as a wrapper. Perhaps. Oh well, soon.
What are your favourite ways to use scent leaves?