Serves 6

  • 1 bunch of dried or fresh efirin/nchuawu leaves
  • 1/2kg of fresh beef or assorted meat
  • 300g of dried fish
  • 5 teaspoons of crayfish
  • 5 tablespoons of palm oil
  • 1 teaspoon of locust beans (iru or ogili) (optional)
  • 2 seasoning cubes
  • Salt to taste
  • 300g of ground fresh tomatoes and pepper
  • 1 cup of egusi

Efirin/nchuanwu (scentleaf ) soup  Preparation:


  • Wash the dried or fresh efirin/nchuanwu leaves with clean water and drain

  • Grind or slice the efirin/nchuanwu leaves

  • Put ¬†palmoil in a pot, allow for 2 minutes, then add the ground egusi and fry it to dry

  • Add the ground pepper and tomatoes and continue to fry until it is dry

  • Then add the assorted meat or beef, crayfish, maggi and cook for 3 minutes

  • Then add the efirin/nchuanwu , cover and cook for 10 minutes

Serve with amala, fufu,garri etc

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