Posts Tagged ‘Nigerian herbs’
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FRESHLY SERVED
 

Scent leaf Pesto with Egusi seeds

by Kitchen Butterflyon March 30, 2015
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 […]

Ideas & Adventures with Scent Leaf

by Kitchen Butterflyon March 5, 2015
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 […]

The Anatomy of Scent Leaf

by Kitchen Butterflyon February 27, 2015
It never ceases to amaze me just how connected we are, from Lagos to Laos. Scent leaves, Perilla, Shiso, of the family Lamiaceae. These herbaceous, perennial shrubs are cousins in the mint family I thought I knew everything about this plant. Growing up, it featured prominently in pepper soup, added at the last minute to bring […]

Poached Pawpaw in a Scent Leaf Syrup

by Kitchen Butterflyon February 25, 2015
Yep, scent leaves again. And again, and again. This time, they walk the sweet route in a beautiful dessert. I took inspiration from basil-poached nectarines which were delicious a few years ago – this is no exception. The essence? Fruit poached in a spiced, herby sugar syrup. I’ve been fascinated by pawpaw – the wholesomeness of […]

Nigerian Scent Leaf ‘Curry’ Sauce

by Kitchen Butterflyon February 19, 2015
Something special coming up this Friday, 20th February. Tune in to DSTv Channel 165 at 9pm! —–00000—– Today’s viewing is an amazing sauce…in the manner of Thai Green Curry but more awesome, even with only half the ingredients. Just put it like this – if you like Thai Green curry, you’ll LOVE this. And yes, I’m done […]

Nigerian Scent Leaf Dip

by Kitchen Butterflyon February 17, 2015
I call it a dip but it really is a dip that doubles as a sauce, and triples as pesto and quadr….you know what, first things first. This dip came about from leftovers and obsessions – coconut in the freezer and an excess of herbs with no working fridge at home.  In essence, its foundation is the […]