Rof emulsion

This a variant of African chimichurri, known as Rof. It is commonly featured in Senegalese national dish Thieboudienne, has been created in the form of an emulsion. In this recipe we use Ayo Adeyemi’s kani hot sauce and ultra intense parsley oil recipes as an ingredient.

Creation by Ayo Adeyemi, Restaurant Akoko*, London, UK.

Makes 500g.