North African Herb and Coconut Relish
Photography Becky Nunes.
Serve as a dip with flatbreads or swirl through thick, plain yoghurt to make a less intense flavour. Add a spoonful to a basic vinaigrette to make a salad dressing. Stir into soups and tagines. Serve alongside lamb, beef, chicken and fish.
INGREDIENTS
1 tablespoon fenugreek seeds, soaked overnight in cold water
1 red capsicum, roasted, peeled and chopped
1 teaspoon caraway seeds, toasted
2 tablespoons desiccated coconut, toasted
3 green chillis, seeded, roughly chopped
3 cloves garlic, roughly chopped
1 cup packed coriander leaves
1 cup packed flat-leaf parsley
1 tablespoon pomegranate molasses
1/3 cup olive oil
sea salt and freshly ground pepper
METHOD
Drain the fenugreek seeds and place in a food processor with the capsicum, caraway seeds, coconut, chillis, garlic, coriander and flat-leaf parsley. Process to form a paste. With the motor running, drizzle in the pomegranate molasses and olive oil to make a thick relish. Season. Pour into a jar and add a thin layer of olive oil to cover the top. Seal tightly and refrigerate. Makes about 1½ cups
Fenugreek seeds: used widely whole or ground in Asian and southern European cuisines. Available from specialty grocery stores or Indian supermarkets.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.