Sardines with Chermoula is a traditional Western Saharan recipe for a classic dish of barbecued sardines served with a chermoula sauce. The full recipe is presented here and I hope you enjoy this classic Western Saharan version of: Sardines with Chermoula.
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Given its proximity to the Atlantic Ocean, Western Sahara has access to fresh seafood, with sardines being a popular and affordable choice. They are often grilled or fried and served with a spicy chermoula sauce made with herbs, garlic, lemon, and spices. The fresh, oily fish is a stark contrast to the arid conditions of the Saharan interior and brings a taste of the sea to the desert.
Begin with the chermoula: Trim the stems from the coriander then wash the remaining leaves and dry thoroughly. Drop these leaves into a food processor and pulse until they are finely chopped.
Peel the garlic cloves, then smash them with the flat of a large knife or cleaver. Work the salt into these (it will help to break them down in the food processor) and scoop them into the processor. Add the spices and the roasted pepper then pulse to blend them together. Note that this sauce should have a little texture to it, do not blend until completely smooth.
Spoon the mixture into a bowl and stir in the lime juice and the olive oil.
For the fish, clean and scale then cook simply on a barbecue. Pre-heat your barbecue and when hot lightly oil the fish. Add to the barbecue and cook for about 4 minutes per side until lightly charred and cooked through. Serve hot, accompanied by the chermoula.
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