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West African Herb Dip

Serves 4 to 6 Dip vegetarian, Appetizers

West African Herb Dip

West African Herb Dip finds its place at the heart of home-cooked meals, where the rhythm of everyday life unfolds around the table. Crafted by the intuitive hands of family cooks, it speaks to the art of seasoning without measure, where salt is judged by feel, and the generous use of fat is a given. This dip is a staple, often made from memory, and shared freely among those gathered.

The dip's creamy base, enriched with yogurt, envelops a medley of fresh herbs and pungent garlic, creating a vibrant harmony of flavors. A drizzle of olive oil adds a luxurious finish, while fine sea salt ties the ensemble together. The result is a refreshing yet robust accompaniment, perfect for scooping up with flatbread or complementing a spread of grilled meats and vegetables.

Ingredients

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

Method

  1. Begin by preparing the herbs. Choose a mix 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. Roughly chop the herbs and set them aside.
  2. Peel and roughly chop 2 cloves of garlic. Place the chopped herbs and garlic into a mortar and pestle, or a food processor if you prefer. Pound or blend the mixture until it forms a coarse paste. The texture should be slightly chunky, not completely smooth, allowing the herbs to retain some of their structure.
  3. Transfer the herb and garlic paste into a medium-sized mixing bowl. Gradually add 400 grams of yogurt to the bowl, stirring continuously with a spatula or wooden spoon. The yogurt should fully incorporate with the herb paste, resulting in a vibrant green mixture.
  4. Slowly drizzle in a tablespoon of olive oil while stirring the mixture. This will help to emulsify the dip, giving it a rich and creamy texture. The oil should be well integrated, with no visible separation.
  5. Season the dip with fine sea salt to taste. Start with a small pinch, mix well, and taste by spreading a small amount on a piece of bread. Adjust the salt gradually, tasting as you go, until the flavors are balanced and to your liking.
  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, with additional olive oil drizzled on top for a finishing touch.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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