Ingredients
Vegetables:
- 2 large onions
- 2 green peppers
- 1 red pepper (for color and sweetness)
- 3 à 4 large heads of garlic (i.e. many cloves)
Herbs and spices:
- 2 tbsp. tbsp black peppercorns
- 2 à 3 stock cubes
- 1 tbsp. tbsp mustard
- 1 tbsp. coffee salt (adjust according to your taste)
- Optional: Fresh chili peppers (for spiciness)
Liquid:
- 100ml vegetable oil (helps with preservation and makes mixing easier)
Preparation Steps
1. Preparation of vegetables
- Peel the onions and garlic cloves.
- Seed the peppers.
- Cut all the vegetables into medium-sized pieces so they fit easily through your blender or food processor.
2. Grinding
- The traditional method: You can use a large mortar and pestle to pound the ingredients into a thick, rustic paste.
- The modern method (Sala method): Place the onions, peppers, garlic and peppercorns in a blender.
- Add the stock cubes, mustard and salt.
- Pour theoil. This is a crucial step because it acts as a natural preservative and gives the dough a smooth texture.
3. Mixing
- Pulse until you obtain a thick, uniform paste. It should not become a liquid juice; the mixture should have consistency.
4. Preservation
- Pour the mixture into a clean glass jar.
- Pro Tip: Pour a thin layer of oil on top of the dough before closing the jar; this prevents air from coming into contact with the Nokoss and keeps it fresh in the refrigerator for 2 to 3 weeks.
How to use Sala's Nokoss
- For marinades: Rub it on chicken, fish or meat before grilling.
- For stews and sauces: Add 1 to 2 tablespoons to your oil at the start of cooking your tomato base or onion sauce (Yassa).
- For the rice: Incorporate it into the water when cooking the Thiéboudieunne