Chermoula. Mother of all condiments

We tried to make or recipe portfolio for the Africa feature as diverse as possible and wanted to bring you recipes from each corner of the continent. Last time we had West African mafé, today we will bring you a contender from North Africa that is both by far the simplest of all the recipes and probably my favourite.

Von Gregor Schwayer
Am

We’re making chermoula - a simple herby and spicy “sauce” that’s just bursting with flavour. Traditionally it is mostly used on fish, but it works just as well with meats or even halloumi or tofu. It’s unbelievably versatile and to top it all off it’s also really simple to make.

Put the cumin seeds in a dry pan and roast until fragrant. Roughly chop the herbs, the garlic and the chili peppers. Put everything in a mortar (or alternatively a mixer) and salt generously. This will not only flavour the chermoula, it will also make it a lot easier to make a paste. Add the juice of the lemon and slowly drizzle in olive oil until you reach the consistency you like. I usually shoot for a pesto vibe.

If you make it in the mixer, it gets a bit more lose and perhaps not as pretty, but it tastes exactly the same, so no worries!

We served it up with some spicy meatballs and couscous and for our vegetarian colleague with some crispy halloumi. It worked a treat in both combinations!

PS: You’ll maybe want to double the amounts in the recipe, since we only got around 4 servings from this and it can be easily stored in the fridge for a while.

Von Gregor Schwayer
Am

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