Monsoon Chermoula

By Jessie Lehail,
Special to the Post

 

This recipe reframing has some similarities to a monsoon, which strikes a zen-like chord about looking at things in new perspectives and remaining present, despite extenuating circumstances. This concept can be mirrored in the kitchen with dry roasting spices and aromatics, whirling the blender, and not forgoing the pleasure in the way fresh cilantro smells.

Cilantro is the monsoon of the herb world. It’s sister, parsley, particularly Italian parsley has a cold-rain flavour, whereas cilantro has hints of earthiness. Its bittersweet flavour is best used in fresh preparations. If using in warm or hot dishes, add cilantro at the end of cooking.

Chermoula is a sauce that hails from Algerian, Libyan, Moroccan and Tunisian. Good sauces have room for improvisation. Like monsoons, this sauce can be geographically or seasonally adapted. Sometimes, I add fresh ginger, other times, mint.

If you hate cilantro, you can substitute it with a flat leaf parsley instead or use a 50/50 split of cilantro and parsley. Tip: Cilantro and Italian parsley stems are flavourful, so be sure to include those.

This sauce tastes even better if you make it an hour ahead of time. It can be stored in the fridge. I recommend this Monsoon Chermoula with steak, tandoori chicken, roasted potatoes, scrambled eggs, and everything imaginable. Yes, it’s that good.

 

Monsoon Chermoula

 

• 1 large bunch cilantro, washed

• 1/2 head garlic, cloves broken apart

• 3 serrano chiles

• ½ cup olive oil

• 1 tablespoon lime (1 small lime)

• 1 tablespoon sherry vinegar

• 1 tablespoon white vinegar

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 2 teaspoons grated fresh turmeric

• 1 teaspoon pink Himalayan salt

 

Directions:

 

Dry roast unpeeled garlic cloves and chilies in an oven on 500F until soft and blotchy brown in spots. Remove garlic skins and chilli stems. Place in blender, along with cilantro and other ingredients until smooth.

 Jessie Lehail is the author of Indian Influence, a blog that shares food stories, recipes, and photography. Reflecting a love for meshing global flavours and South Asian aesthetics, Jessie explores culture and identity through food. Find more food stories at  indianinfluence.ca.

 

Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca.

 

Leave a comment
FACEBOOK TWITTER