Yesterday at the market I bought a nice big bunch of coriander with the fattest roots I've ever seen for the bargain price of $1. When you compare it to what you get at the supermarket, well there's no comparison - this bunch would make 3-4 of theirs which cost around $3 - $4 a packet.
I had nothing in mind to make with it but browsing Nico's book last night I decided to make this Chermula Paste and freeze it. I'd checked up on the internet as to what else it can be used for apart from what Nico's suggestions were (Grilled Chermula Prawns in the book but it could be used on chicken or lamb he says). Just how hot it is remains to be seen. I'll get back to you when I use it on something.
According to what I read on the various sites I visited, it can also be mixed with tuna for sandwiches, you can stir a tablespoon into couscous, some soups, use on fish, or is an alternative to basil pesto.
I made a double batch which filled 1 tray and I have a small container which will last 3 weeks in the fridge.
