Instant Marinade

Preparation info
    • Difficulty


    • Ready in

      25 min

Appears in
Saka Saka: Adventures in African cooking, south of the Sahara

By Anto Cocagne and Aline Princet

Published 2022

  • About


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



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