Dried Scent Leaves (Efirin, Nchanwu) – Nigerian Scent Leaf

Dried scent leaves are the fragrant Nigerian scent leaf (Ocimum gratissimum), called efirin in Yoruba, nchanwu in Igbo and daidoya in Hausa. They add a strong, minty basil aroma to pepper soup, stews, jollof rice, yam porridge and banga soup.

Key features

• Dried Nigerian scent leaf (efirin, nchanwu)
• Strong, minty basil aroma
• For pepper soup, stews, jollof and yam porridge
• Keeps far longer than fresh leaves
• Buy 1, 2, 5 or 10 bags

How to use

Crush a small handful (1 to 2 tablespoons) and add it in the last 5 minutes of cooking pepper soup, stew, jollof or porridge. A little goes a long way. You can soak the leaves in warm water for a few minutes first if you prefer them softer.

Details

• Type: dried scent leaves (Ocimum gratissimum)
• Weight: see the bag
• Storage: cool, dry place, sealed

African leafy greens guide

Read African leafy greens: ugu, uziza, bitter leaf and more, and use it in our Nigerian pepper soup recipe with Asiko pepper soup mix. Shop all African leafy greens.

Pick up in Chicago or ship anywhere in the U.S.

Shop at Yado African & Caribbean Market, 1651 E 87th St, Chicago, IL 60617, or order online for fast U.S. shipping.

Frequently asked questions

What is scent leaf?

A West African basil (Ocimum gratissimum) with a strong, minty aroma, used in Nigerian pepper soup and stews.

What is scent leaf called in Yoruba and Igbo?

Efirin in Yoruba, nchanwu in Igbo and daidoya in Hausa.

Can I use dried scent leaves instead of fresh?

Yes. Use about one third of the amount, since dried leaves are stronger, and add them near the end of cooking.

Is scent leaf the same as basil?

It is a type of basil, but stronger and more peppery than sweet Italian basil.

Where can I buy scent leaves near me?

At Yado African & Caribbean Market, 1651 E 87th St, Chicago, or online with fast U.S. shipping.