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Instant Marinade
- Difficulty
Easy
- Ready in
25 min
By Anto Cocagne and Aline Princet
Published 2022
Ingredients
1 bunch 1 bunch 3
Method
Preparation
Pick the parsley and coriander leaves.
Zest and juice the limes.
Toast the djansang and Penja pepper in a dry fry pan over high heat for around 10 minutes. Pound them in a spice mortar.
Combine the nokoss with the lime juice, herbs, ground djansang and pepper. Mix well. Add the oil and mix again.
Pour the marinade into a jar with the lime ze
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