Jul 16, 2024
Senegalese Rof Dip
This delicious blend of fresh herbs, hot peppers, and yogurt pairs perfectly with a crisp Tangy Baobab! Fonio Chip. Inspired by Pierre Thiam’s recipe for Senegalese rof (featured in Senegal: Modern Senegalese Recipes from the Source to the Bowl), this dip puts a twist on the fiery, herbaceous sauce by cooling it down with Greek yogurt.
While preparing the rof I recommend cutting off the tops of the scallions and just using the bottom two-thirds. Additionally, I find it’s best to slowly add in the yogurt until you reach your desired consistency (think French onion dip). We like to double the recipe to keep extra in the fridge and use it as a topping for salads, soups, grilled meats, or even eggs. Rof is at its best when made in a mortar and pestle, which allows the herbs and peppers to soften and yield their aromas and oils, rather than a food processor, which cuts through the plant fibers. Only takes a few minutes to blend up this cool and spicy dip for a perfect appetizer or party snack.
5 Min Prep
5 Min Cook
6 Servings
by: Yolele
Ingredients
- 2 cups plain whole-milk Greek yogurt
- 1 bunch parsley, coarsely chopped
- 1 fresno pepper, stemmed, seeded, and coarsely chopped
- 3 garlic cloves, peeled
- 1 medium white onion, chopped, or 1 medium bunch scallions, chopped
- 1 bay leaf, crumbled
- Salt and freshly ground black pepper
Preparation
-
Step 1
Coarsely blend parsley, habanero, fresno, garlic, onion, and bay leaf in a food processor.
-
Step 2
Mix blended ingredients with yogurt and season with salt + pepper. Serve with Greens! Fonio Chips + enjoy!
