Instant Marinade

• 1 bunch flat-leaf parsley
• 1 bunch coriander (cilantro)
• 3

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