I grow a lot of basil in my garden and I keep looking for an excuse to cook with it. Last night I remembered that I hadn’t cooked as a main ingredient in stew. And that led me to this.
Basil in open markets are sold mostly as “curry leaf”, sometimes they are called scent leaf which is what Efinrin is also called. So if buying in the open market in Nigeria, ask for “curry leaf”.
And it tastes so delicious with rice, goes well with rice too, tomorrow I’d try it with yam!
You know how I like simple recipes, this is one. I took some inspiration from the Italian Tomato Basil soup while keeping it real enough for my Nigerian palate. This recipe requires just a few ingredients
- 1.3kg Plum Tomatoes (roughly 24 medium sized tomatoes)
- 1 small bunch of basil
- 12 garlic cloves
- 5 small Ata Rodo (scotch bonnet)
- 1 small onion
- Vegetable oil (I recommend Olive oil)
- *2 Seasoning cubes
- Salt to taste
You would really love this soup alot more if you roast the tomatoes, garlic and peppers first before blending as shown below. If however you can’t roast them it’s just fine too.
- Blend Tomatoes, Pepper, Onion, Garlic, Basil to a smooth paste.
- Heat up oil in a pan, pour in your blended paste, add salt and seasoning cubes
- Cook till done (you can actually add meats of choice if you like.
- Serve and enjoy with your favourite accompaniment.