This would be Nigerian pesto if there ever was such a thing. Take scent leaves and coconut and aromatics, season and combine with crushed, toasted egusi seeds. Have it with abacha. Think of that as the pasta of our nation :).
Add some fish. And you’re good to go.
I’ve been thinking of ingredients which could lend texture to a Nigerian pesto, from garri to melon seeds. I’m the end, I went with the latter because I wanted nutty flavours.
Flavours that could act as pine nuts and parmesan cheese at the same time.
This works beautifully.
It also allowed me ‘launch’ one of my many grinding utensils – a three-legged bowl with a really tough interior purchased from a Ghanaian lady in Lagos.
It worked a treat in crushing seeds.
I simply added about 2 tablespoons of crushed seeds to half a cup of my scent leaf dip.
Perfect for Nigerian pasta.