West African Herb Dip 3

Ingredients

• 400 gyogurt
• herbs — chopped
• 2 clovesgarlic
• to finisholive oil
• to tastefine sea salt

Method

1. Begin by preparing the herbs. Choose a combination of fresh herbs such as parsley, cilantro, and mint, totaling about 100 grams. Rinse them thoroughly under cold water to remove any dirt, then pat them dry with a clean kitchen towel. Remove any thick stems and roughly chop the leaves.
2. Place the chopped herbs into a mortar and pestle or a food processor. Add 2 cloves of garlic, peeled and roughly chopped. Pound or blend the mixture until it forms a coarse paste. The texture should be slightly chunky, with visible flecks of herbs throughout.
3. Gradually incorporate 400 g of yogurt into the herb mixture. If using a mortar and pestle, add the yogurt a little at a time, stirring and pounding gently to combine. If using a food processor, pulse the yogurt in until the mixture is well blended but still retains some texture from the herbs.
4. Slowly drizzle in olive oil while stirring or blending the mixture. Use about 2 tablespoons of olive oil, adding it in a thin stream. This will help to emulsify the dip, giving it a smooth and creamy consistency. The mixture should appear glossy and well combined.
5. Season the dip with fine sea salt to taste. Start with a small pinch and gradually add more, tasting as you go. Crush the garlic into the dip, ensuring it is evenly distributed. Test the seasoning by spreading a small amount on a piece of bread; adjust the salt if necessary.
6. Allow the dip to rest for about 10 minutes at room temperature. This brief resting period allows the flavors to meld together, enhancing the overall taste. Serve the dip cool, drizzled with a little more olive oil on top, and enjoy it with bread or as a side to your meal.