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About this Recipe
Afro-Vegan by Bryant Terry is a mainstay vegan cookbook on our shelves at home. He researched traditional Southern cooking, going back to its roots in Africa and the Caribbean, but made the recipes vegan. The results are delicious! (Bonus: Every recipe has a song choice, too!) We especially love this 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.
Instructions
1
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.
2
Add the garlic, cumin, paprika, black pepper, and cayenne and sauté until fragrant, for 2-3 minutes.
3
Add the lemon juice, orange juice, water, habanero, and saffron and mix until well combined.
4
Stir in the cilantro and parsley. Taste and season with more salt if desired.
5
Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.
Ingredients
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