By Anto Cocagne and Aline Princet
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