Nokoss: Senegal's pounded aromatics paste

Nokoss is the pounded aromatics paste that forms the base of a large part of Senegalese cuisine: garlic, onion, chilli, bell pepper and parsley, prepared ahead of time and kept chilled for the week. It is found in thiéboudienne, poulet yassa and mafé. This guide explains its composition, preparation and storage.

What is nokoss?

Nokoss is a seasoning paste made of fresh ingredients pounded or blended together: garlic, onion, chilli, bell pepper and parsley, sometimes topped up with bay leaf or black pepper depending on the family. Unlike a mix of dry spices, it keeps all the moisture of its ingredients, which gives it a smooth paste texture, easy to scoop with a spoon.

Traditionally pounded in a mortar, it is also prepared today in a blender, quicker but judged by some cooks to be less fragrant than the pounded version.

Nokoss recipe

The composition varies from one family to another, but always comes back around the same base ingredients, dosed according to the taste sought.

• Onions
• Garlic
• Chilli, according to the level of heat desired
• Bell pepper
• Fresh parsley
• Bay leaves, depending on the family
• Salt and black pepper

Peel the garlic and onions, deseed the chilli and bell pepper to soften the result if needed, then pound everything in a mortar or blend until you get a smooth paste. Add salt at the end of preparation.

Storing nokoss

Kept in a clean jar covered with a film of oil, in the refrigerator, nokoss keeps for about a week. For longer storage, it is divided into portions in ice cube trays before freezing.

Nokoss and rof, what is the difference?

Nokoss and rof share similar ingredients (garlic, chilli, parsley) but do not have the same use. Nokoss is a base that is added during cooking to flavour the whole dish. Rof is a stuffing that is pounded separately and then slipped into slits made in the fish, in particular for thiéboudienne, to flavour it from the inside.

How to use nokoss

Nokoss accompanies several classics of Senegalese cuisine.

• Thiéboudienne: added at the start of cooking to build the flavour base of the fish and rice dish. See the thiéboudienne recipe.
• Poulet yassa: mixed with the onions and lemon in the marinade. See the poulet yassa recipe.
• Mafé: a spoonful lifts the peanut sauce. See the mafé au poulet recipe.

Frequently asked questions about nokoss

How long does nokoss keep in the refrigerator?

About a week, in a clean jar covered with a film of oil. Always use a clean spoon to scoop it out, to keep it from spoiling.

Can nokoss be frozen?

Yes. Divide the paste into ice cube trays, freeze, then take out a portion as needed.

What is the difference between nokoss and rof?

Nokoss is a seasoning base added during cooking. Rof is a stuffing of pounded garlic, chilli and parsley, slipped into slits in the fish, in particular for thiéboudienne.