1. Garlic puree
- Ingredients: Fresh garlic cloves and oil (vegetable or olive).
- Preparation: Peel a large quantity of garlic and mix it with the oil until you obtain a smooth paste.
- Storage: Store everything in a glass jar in the refrigerator for 1 to 2 weeks. The oil acts as a natural preservative.
2. Nokos
It is the essential base for many Senegalese dishes such as Thiéboudieunne or the Yassa.
- Ingredients:
- Garlic cloves.
- Fresh parsley and/or green onions (spring onion).
- Black pepper and salt.
- Peppers or chili peppers (optional, for spiciness).
- Preparation: Mix or pound all the ingredients together until you form a thick, fragrant green paste.
- Use: Use this paste to marinate meat or fish, or add it to the base of your stews.
3. Herbed Butter
- Ingredients:
- Softened unsalted butter.
- Finely chopped herbs (parsley, chives or thyme).
- Chopped garlic and a pinch of salt.
- Preparation: Carefully mix the softened butter with the herbs and garlic.
- Storage: You can roll it in plastic wrap to form a sausage and place it in a cool place.
- Use: Perfect for melting over grilled steak, fish or steamed vegetables.
General storage tips
- Refrigerator: These preparations generally keep for about a week in the refrigerator.
- Freezer: For longer storage, you can freeze them in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This allows you to get out exactly one “portion” of seasoning each time you cook.