Rof (Senegalese Pepper Paste)
By Yewande Komolafe · 10 minutes · 1 servings
A recipe by Yewande Komolafe from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 10 minutes
- ⏱️ Total time: 10 minutes
- 🍽️ Servings: 1
Ingredients
- 5 garlic cloves
- 2 green Scotch bonnet or 6 green bird’s-eye chiles, seeds in or out, depending on heat preference
- 1 bunch scallions, trimmed and roughly chopped (2 ½ loose cups)
- 1 bunch parsley, trimmed and roughly chopped (3 ¼ loose cups)
- 1 medium lemon, zested
- ¼ cup neutral oil
Directions
- In a food processor, chop garlic and chiles (using about 8 long pulses). Add scallions and parsley, pulsing 8 to 10 more times and scraping down the bowl with a spatula as needed, until mixture resembles confetti, about 3 minutes. (Alternatively, use a mortar and pestle to crush or a sharp knife to finely chop the ingredients)
- Transfer mixture to a bowl. Stir in lemon zest and ¼ cup oil. You should have about 1 ¼ cups.
- Use as a marinade or sauce for seafood, poultry, meat or vegetables. The sauce will keep, refrigerated in an airtight container, for up to 5 days or frozen for up to 3 months.
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