You thought scent leaf was just for soups only? Well you thought wrong! Not only will scent leaves give your stew a unique and delicious taste; research has shown that scent leaves can help stop the growth of cancer cells, boost your immune system and also have antibacterial properties. So spice up your stew with a handful of scent leaves and enjoy a unique mealtime experience!
Serves – 5 people
2 large red bell peppers (Tatashe)
4 scotch bonnet peppers (Ata Rodo)
3 serving spoons of palm oil
2 medium-sized onions
1 teaspoon garlic powder (optional)
500g of chicken
3 handfuls of scent leaves, washed and chopped.
Seasoning to taste
Salt to taste
Season chicken with seasonings of choice, boil and set aside for later.
Add the peppers, tomatoes and one onion in a blender and blend.
Place a pot on medium heat, pour in vegetable oil, heat it up until it’s very hot, add the chicken and fry. Then take them out and set aside.
Add 1 chopped onion into the hot oil, fry a bit and then add the blended tomato & pepper mix. Cook until the mixture loses its sour taste, or until you begin to see the oil rise to the top.
Next, add the garlic powder, seasoning cubes, and salt to taste. Mix thoroughly, cover and leave to cook for 2 minutes.
Add the fried chicken and chopped scent leaves (Tip: use only fresh leaves), mix well, cover the pot, simmer for 5 minutes and put off the heat.
Enjoy with brown rice, potatoes or even boiled plantains.
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