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Palm Oil Vinaigrette

by on November 26, 2015
 

Growing up, I had a cousin, J who would always toast bits of dried crayfish and dry pepper. He would add this to palm oil and serve it over boiled yam and plantain.

I think about him and the sauce a lot. And then lately, I’ve been thinking about making a vinaigrette of it.    With cane vinegar. _DSC0260

And that I’ve done. In it, we have all the elements I remember so well – the smoky pungent crayfish, the kick of dried hot chilies and surprisingly? Bitter from the scent leaves. I was shocked that instead of the herby, citrusy flavours I expected bitter was what arrived. Still, it lends some dimension to the mix.

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And yes, when all’s said and done, toasted and mixed in, seasoned, thinned with vinegar…and tasted, you get the mix of flavours. The heat, the sour from the vinegar comes as a shock too, it doesn’t hit you till the end…that slight fire at the back of your throat. 

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Palm Oil Vinaigrette
A simple dressing that's great on boiled roots, vegetables, salads and more


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27 calories
1 g
0 g
0 g
0 g
0 g
121 g
158 g
0 g
0 g
0 g

Nutrition Facts
Serving Size
121g

Amount Per Serving
Calories 27
Calories from Fat 3

% Daily Value *

Total Fat 0g
0%

Saturated Fat 0g
0%

Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%

Sodium 158mg
7%

Total Carbohydrates 1g
0%

Dietary Fiber 0g
2%

Sugars 0g
Protein 0g
Vitamin A
15%
Vitamin C
2%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 1 teaspoon dried ground crayfish
  2. Palm oil
  3. Scent leaves, hand rubbed till shredded
  4. Salt
  5. Coarsely crushed chilli pepper
  6. 1/2 cup palm wine vinegar
Instructions
  1. In a pan, toast crayfish and salt till you begin to smell the pungent, fishy smells
  2. On low heat, add palm oil and let 'melt'
  3. Add the scent leaves, salt and pepper
  4. Taste and adjust accordingly
  5. Whisk in palm wine vinegar
  6. Pour in a jar with a lid
  7. Once cool, cover and shake well till emulsified
  8. Enjoy how you desire
beta
calories
27

fat
0g

protein
0g

carbs
1g

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Kitchen Butterfly http://www.kitchenbutterfly.com/

I’m excited about trying this tonight at my Thanksgiving dinner. So so so excited. Interested in seeing how it’ll work with plantain flatbreads which I hope will work out :). We wait.

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