Charmoula is a North African marinade typically used for seafood. It is beautifully fresh tasting, combining the flavours of cilantro, lime, cumin, saffron and garlic. Before becoming vegan, I would make fish charmoula and upon making the grand switch, discovered that these flavours work nicely with tofu, seitan, and root vegetables.
3 cups of potatoes, cubed
1 bunch of cilantro, chopped
5 cloves garlic, chopped
3 limes juiced
1 teaspoon cumin seeds
1 teaspoon saffron
2 scallions, chopped
2 tablespoons tomato paste
salt to taste
Boil cubed potatoes until tender, drain and set aside. Heat a frying pan with oil and combine the potatoes with the remaining ingredients. Sautee until crisp. Serve.
-
Vote #5 Lapis Lazu! Love the idea of using a marinade intended for one thing on something totally different! Unique!
-
Thanks Carolyn! I totally agree and love experimenting with flavours :)
-