 New Hampshire Public Radio |
Senegalese Recipes From Chef Pierre Thiam
New Hampshire Public Radio This gremolata recipe is a twist on our traditional rof, the parsley mixture we use to stuff the fish in thiebou jenn (page 204). The heat from the Scotch bonnet and brightness of the lemon zest brilliantly lifts all the earthy flavors of the peanut ... and more » |
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