And then one night, with a wealth of it, I decided to make a relish of it.
I blitzed pieces of Epapa with coconut, cilantro, scent leaves, ginger, garlic, chili, sugar, salt…Essentially the scent leaf dip sans water and oil. It was chopped and salad and sauce and fresh and crunch and everything at once.
Enjoyed with Nigerian-French (:) snails – sauteed like for the snail salad, but with chilies added and a touch more butter 🙂 and freshly baked bread. Yum.