1. The Green Nokoss (The versatile base)
It is the soul of most Senegalese stews and marinades.
Ingredients:
- Garlic: 2 to 3 whole bulbs (peeled).
- Onions: 2 big ones.
- Green peppers: 2 (for softness and color).
- Green onions / Spring onions: 1 bunch.
- Fresh parsley: 1 large bunch.
- Spices: Black pepper (whole or ground), stock cubes (optional) and a little salt.
- Oil: 1/2 cup (serves as a natural preservative).
Instructions :
- Clean and roughly chop all the vegetables and herbs.
- Place everything in a powerful blender or food processor.
- Add the spices and oil.
- Mix until you obtain a smooth and thick paste.
- Storage: Transfer to a clean glass jar. Drizzle a thin layer of oil on top to seal and store in the refrigerator for 2 weeks or in the freezer for several months.
2. Red Chili Sauce (Homemade Chili)
For those who like to spice up their dishes with a spicy touch.
Ingredients:
- Habanero Peppers (Small Chili): 250g (Red or Yellow).
- Garlic: 5 to 6 pods.
- Onion: 1 small.
- Vinegar: 2 tablespoons (for acidity and preservation).
- Oil: 3 tbsp.
- Salt: According to your taste.
Instructions :
- Remove the stems from the chiles (keep the seeds for maximum heat, or remove some for a milder sauce).
- Mix the peppers, garlic and onion with the vinegar and salt.
- Heat the oil in a small frying pan and lightly fry the blended mixture for 5 minutes over low heat. This removes the raw taste and helps with preservation.
- Let cool and store in a jar.
How to use them?
- Nokoss Green: Use 1 to 2 tablespoons at the start of cooking your meat, fish or rice dishes.
- Red pepper: Serve as an accompaniment to your finished dish (like Thiéboudieunne or Dibi) for more spice