This condiment is a celebration of Topical savannah flavors. It has bold peppery and zesty base and is a pantry staple for anyone exploring Africana cookery from Southern Africa.

Yield: 3 ½ cups

Total cook time:  1 hour Preparation time: 20 minutes Cook time:  30 minutes

Ingredients

• 2 cups /500 milliliters neutral oil
• 1/2 cup chili flakes (18 grams)
• 3/4 cup garlic bulbs(150 grams)
• 3 tablespoons lemon zest
• 1 tablespoon black pepper corns
• 1, 1/2 cup grated unpeeled ginger(144 grams)
• 2 tablespoons kosher salt
• 1 cup / 250 milliliters’ white vinegar

Method

• Heat 2 cups of neutral oil with small peeled garlic bulbs and chili flakes in a sauce pot for 30minutes on medium low heat – let cool, you will have Garlic oil and Confit Garlic.
• Crush the black pepper corn, add in finely grated ginger and add the confit garlic, lemon zest in mortal and pestle or small blender until you form a paste.
• Then add salt and slowly add the vinegar, later on the garlic oil and thoroughly mix all ingredients until you get a paste.

Notes

• It can be used as a dip or finished off at the end of a soup or stew.
• Peel the ginger if you want the paste to have less peppery bitter notes.
• if you are a fan of ginger substitute with fermented ginger, it gives the paste extra body.
• You can substitute for lemon Zest with 9 grams of preserved lemons or 1 tablespoon of Lemon pepper this will give it extra body as well.
• It will keep in the fridge for 3 months and keep in the freezer for 6 months.