Since I made this beautiful and flavour packed dip . I have made it into a curry sauce and added it to peppersoup. review. …. ..delightful.
I discovered this amazing recipe on one of the food blogs that I follow “Kitchen Butterfly”, it’s owned and managed by Ozoz Sokoh. She is really doing a beautiful job exploring Nigerian cuisine; using common Nigerian ingredients in new and some might say unusual ways.If you want to find out more you can visit her site www.kitchenbutterfly.com.
So now to the scent leaf dip, like she says it can be used as a dip just as is; cooked into a sauce for rice, pasta, potatoes etc., as a spread for bread or dressing for salad, as marinade for meat or fish etc.
In fact one of the reasons I love this scent leaf dip is the simplicity in making it but yet it is so versatile in its usage.I must confess that I was a bit skeptical at first when I saw some of the ingredients required to make it….lemongrass,mint etc…these are ingredients with very strong flavours bordering on harsh tasting. Either way,I still decided to give it a try particularly because I was sure she couldn’t give such positive reviews if the dip wasn’t that good.Also did I forget to mention that it’s very healthy and my first time having a green sauce that tastes so good.
I tried it and I’m glad I did.It keeps well in the fridge or freezer.Give yourself a challenge and make this recipe, you will be glad you did, are you ready?
- 6 cups fresh scent leaves
- 2 cups fresh mint leaves
- 1/2 of a fresh coconut, brown back peeled off and pieces cut into chunks
- 1 bunch spring onions, about 10 stalks – both green & white parts, roughly chopped
- 5 lemongrass stalks, cut up
- Zest and juice of 2 limes or lemons
- 5 one-inch pieces of fresh ginger
- 5 large cloves of garlic
- Green chilli peppers (or red), to taste
- 1 cup (flavourless) – coconut, canola etc
- 1 cup water
- She added sugar and salt to hers but I didn’t, I only added the seasoning to the dip depending on what I was going to use it for.EG.I add sugar when using it as a spread, but I definitely didn’t want sugar in my curry sauce.
- Wash all herbs and ingredients thoroughly and cut into small pieces.
- Combine all the ingredients with water in a blender or food processor
- Blend the mix thoroughly; check for small chunks occasionally and scrape down the sides of the blender.Blend till mix is smooth and has an even colour all round.
- Put mix into airtight containers or glass jars
- Refrigerate for up 5 days and freeze for up to 3 months.
Use as a dip for plantains, veggies etc,as a spread for sandwiches;as a marinade for meat or fish; as a paste in making sauce or peppersoup etc