Afro-Vegan by Bryant Terry was the World Spice Cookbook Club selection for May 2014. We chose to whip up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create layers of flavor. It is used liberally in Algerian, Libyan, Moroccan and Tunisian cooking to flavor fish, seafood, meats and vegetables.
Chermoula
Afro-Vegan by Bryant Terry was the World Spice Cookbook Club selection for May 2014. We chose to whip up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create layers of flavor. It is used liberally in Algerian, Libyan, Moroccan and Tunisian cooking to flavor fish, seafood, meats and vegetables.
Afro-Vegan by Bryant Terry was the World Spice Cookbook Club selection for May 2014. We chose to whip up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create layers of flavor. It is used liberally in Algerian, Libyan, Moroccan and Tunisian cooking to flavor fish, seafood, meats and vegetables.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped red onion
- 1 teaspoon coarse Italian Sea Salt
Italian Sea SaltThis salt comes to us from the coasts of Italy, where shallow Mediterranean pools are left to evaporate in the sun. An excellent all-purpose salt rich in minerals that works well for... - 3 large cloves garlic, minced
- 1-1/2 teaspoons
Cumin SeedThe humble cumin seed sprouts off the end of a weedy grass, and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the ... - 1/2 teaspoon Paprika - Hungarian
Paprika - HungarianThis classic spice is sourced only from Hungary, and is the finest quality paprika available on the market. The rich mild base flavor is strong and pure- and we guarantee you'll find... - 1/4 teaspoon freshly ground Peppercorn - Black - Tellicherry
Peppercorn - Black - TellicherryBlack pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr... - 1/8 teaspoon Cayenne - Indian
Cayenne - IndianA wonderfully fresh version of this easily recognizable ground chile that can be used in everything from curries to cocoa. Its clean heat intensifies and clarifies flavors much like ... - 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 2 tablespoons water
- 1/4 teaspoon minced seeded habanero chile
- pinch of Saffron
SaffronWe source our saffron direct from a free-trade cooperative in Morocco, and when the annual harvest arrives at the shop we know that spring is right around the corner. Saffron is the ... - 1-1/2 cups packed minced cilantro
- 1/2 cup packed minced flat-leaf parsley
Preparation
Warm the oil in a medium saute pan over medium-low heat. Add the onion and salt and sauté until the onion is soft, 5 to 7 minutes.
Add the garlic, cumin, paprika, black pepper, and cayenne and sauté until fragrant, for 2-3 minutes.
Add the lemon juice, orange juice, water, habanero, and saffron and mix until well combined.
Stir in the cilantro and parsley. Taste and season with more salt if desired.
Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.
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Chermoula
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Afro-Vegan by Bryant Terry was the World Spice Cookbook Club selection for May 2014. We chose to whip up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create layers of flavor. It is used liberally in Algerian, Libyan, Moroccan and Tunisian cooking to flavor fish, seafood, meats and vegetables.
World Spice
World Spice
