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Nokoss

This Senegalese green paste is great to season with any meat or fish or can be used as a marinade. There is also a red variation that is made with tomato concentrate and scotch bonnets. In this recipe we use Ayo Adeyemi’s kani hot sauce and the Akoko concentrated chicken broth recipes as ingredients.

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

 Makes 500g.

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Allergens and dietary requirements

  • Fish
  • Mustard
  • Soy

Ingredients

350
g
caramelized onion puree
120
g
parsley
15
g
garlic paste
30
g
lemon juice
20
g
preserved lemon
30
g
Dijon mustard
10
g
kani hot sauce
100
g
Akoko concentrated chicken broth
100
g
grapeseed oil

Scale recipe

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