Obe Korowo/Scent Leave (Western Nigeria)


  • Bush meat – 1/4 large size
  • Smoke fish – 1 medium size
  • Snails – 4 large size
  • Iru – 1 small wrap
  • Lime juice – 1 cup
  • Korowo (Ground) – 2 cups
  • Palm oil – 3 cooking spoons
  • Effirin/Scent leaves – 1 medium bunch
  • Fresh Pepper – 4 medium size
  • Fresh Tomatoes (Ground) – 4 medium size
  • Tatashe pepper (Ground) – 4 medium
  • Onion – 1
  • Maggi cubes x 2
  • Salt – To taste.



Cut and wash the bush meat thoroughly, set aside. Wash the snail with salt and lime juice. Dress the snails and cut open into two. Sift the korowo to remove the chaff. Pick the Effirin eaves, shred and set aside. Heat the palm oil, add the ground tomatoes, tatashe, pepper and onion. Stir and fry for about 5 minutes. Add the snails and korowo to the pot. Sprinkle a little salt and cover the pot. Allow to boil for about 10 minutes. The addition of salt almost immediately would make the korowo to come out grainy. Add the bush meat, fish and Maggi cubes. Stir and reduce heat. Simmer for about 10 minutes. Stir and add the Effirin Leaves. Stir and taste for salt. Remove from heat and serve with pounded yam.

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