Have you ever tasted unripe plantain porridge prepared with scent leaves? If you haven’t, then you’re missing out on a very special delicacy.
On our food menu today, is unripe Plantain Porridge cooked with scent leaves (Efirin for Yorubas and Ncho-anwu for Igbos) and a piece of an animal product. To enjoy this meal even better, add pieces of dried fish into it.
Many of us are familiar with adding spinach, ugu, efo, etc, but not a lot of people are familiar with using scent leaves. Scent leaves, unlike other vegetables are added sparingly into your pot of plantain porridge just before you put out the fire.