Ingredients
- Aromatics:
- Fresh garlic (a generous amount)
- Fresh ginger
- Fresh rosemary
- Fresh thyme
- Herbs of Provence
- Vegetables:
- Peppers (green, yellow and red) — used for color and taste
- Onions
- Green onions / spring onions
- Seasonings and liquids:
- Mustard (the base of many Senegalese marinades)
- Oil (for easier mixing and storage)
- Salt and black pepper
- Broth (optional, to your taste)
Instructions
- Prepare the ingredients: Wash all vegetables and herbs. Peel the garlic and ginger. Roughly chop the onions, peppers and green onions so they can easily pass through the blender.
- Mix the base: In a high-powered blender or food processor, combine the onions, garlic, ginger and peppers. Add a little oil to make mixing easier.
- Add the herbs: Add fresh rosemary, thyme and green onions to the mixture. Mix until you obtain a relatively smooth dough but with a slight texture.
- Add the seasoning: Add the mustard, salt, pepper and Provence herbs. Pulse again to make sure the mustard and dry seasonings are fully incorporated.
- Final texture: The result should be a thick, fragrant and colorful paste, easy to spread on the meat.
- Storage: Pour the marinade into a clean glass jar. You can drizzle a thin layer of oil on top to help with preservation. Store it in the refrigerator; it will stay fresh for up to 3 weeks.
Directions for use
This marinade is “ready to use”. Simply rub generously on your lamb, beef or poultry before grilling or roasting them. It adds deep flavor and helps tenderize the meat for the Tabaski feast.