Thursday, August 12, 2010


OK all, my future wife :) asked for some seafood tips so here you go

This is one of my favorite condiments and because I like it, you must like it.  It is very versatile and keeps for a while in the refrigerator.  It is of Moroccan origin and you can even add a bit of tomato sauce to it.  If I remember, the traditional recipe is supposed to have some tomato in it.

Sorry everything is in weights but finding a small scale should be no problem if you go to your local shopping mall and they are not expensive.  If you have problems call me and I will fly over and give personalized service


Ingredients Amount

Olive oil 265 gr

Garlic, peeled, chopped 47 gr

Red onion, peeled, chopped 50 gr

Lemon juice 20 gr

Coriander leaves 22 gr

Italian parsley 25 gr

Green onion, chopped 22 gr

Cumin ground 3 gr

Paprika 17 gr

Smoked paprika 15 gr

Chili flakes pinch

Salt to taste

Ground black pepper to taste

Roughly chop any vegetables and herbs
Place all ingredients in food processor and puree until thick paste

Use on shrimp, chicken, beef, lamb, red snapper, vegtables etc.

Use as a marinade for grilling, side sauce, as a salad dressing.

I recommend you marinade whatever you are going to cook first with this.  Just put enough to coat the food item.  Then cook.

One note:  If you are going to saute your food item I DO NOT recommend marinating the item first because the spices can burn.  Simply saute your food item and add the sauce after.

This is also great for vegetarian items.  Make a vegetable brochette, marinated them with this sauce and grill them.  Serve with a yogurt dip.

Happy cooking

1 comment:

  1. thanks! words needs to be repeated ha! its friday n my gf's are all here so its a food tripping again haha! heading to d market now for king fish n will try this ''chemoula''.xoxo!