Ingredients Instructions 1. Cleaning and preparation 2. Mixing 3. Frying the base 4. Simmering (The “Confit” stage) 5. Finishing

1. Tartare Sauce (White creamy sauce) Ingredients: Preparation: In a bowl, mix the mayonnaise with the chopped gherkins, garlic and parsley. Add the lemon juiceRead full recipeTartar sauce and green sauce

IngredientsThe Base: 150 ml of very cold whole milk. Oil: 300 ml to 400 ml of vegetable oil (neutral in taste, such as sunflower or rapeseed). Seasoning:Read full recipeEgg-free mayonnaise

Ingredients Vegetables: Herbs and spices: Liquid: Preparation steps 1. Preparation of vegetables 2. Grinding 3. Mixing 4. Storage How to use Nokoss de Sala

Ingredients Preparation Steps

Ingredients Instructions

Ingredients Instructions 1. Preparation: Wash all vegetables thoroughly. Seed the red peppers and cut them into pieces. Peel the onions and garlic. 2. Mixing: 3. Emulsion: PourRead full recipeRed marinade (Nokoss)

1. Green Nokoss (The versatile base) It is the soul of most Senegalese stews and marinades. Ingredients: Instructions: 2. Red Chili Sauce (Homemade Chili) For thoseRead full recipeCondiments

Ingredients Instructions 1. Peel the garlic: 2. Mix in a saucepan: 3. Slow cooking (the “Confit”): 4. Cooling: 5. Storage: How to use it?

Ingredients Instructions

Ingredients Instructions Directions for use This marinade is “ready to use”. Simply rub generously on your lamb, beef or poultry before grilling or roasting them.Read full recipeTabaski marinade

1. Garlic puree 2. Nokoss This is the essential base for many Senegalese dishes such as Thiéboudieunne or Yassa. 3. Herb Butter General Storage Tips