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Chermoula is a marinade used in African cuisine, particularly for seafood and fish. It is made by combining herbs and spices such as coriander, paprika, and cumin with olive oil and lemon juice. It is used in Moroccan dishes such as fish tagine and can also be used as a filling. Marinades are used to flavor food and can be a liquid or paste, with meat being soaked for a short time or several days.
Chermoula, also known as charmoula, comes from several countries in Africa, including Morocco, Tunisia and Algeria. It is a marinade that is used in many dishes, and while popular for flavoring vegetables and meats, it is particularly used for marinating seafood and fish. Like most marinades, chermoula is made by combining herbs and spices with a fresh flavor and fragrance. Chermoula is the basis of many dishes and is generally made with pepper, salt and parsley, paprika and cumin. It is used in several Moroccan cuisines, including mqualli fish tagine and baked fish tagine.
Made in different countries across Africa, chermoula recipes vary, although the result is generally quite similar. Generally, chermoula includes coriander, olive oil, lemon juice, and herbs. Also includes onions, garlic, salt and pepper. The marinade is made by combining all the ingredients except the olive oil and lemon juice, which are mixed gradually to form a thick paste which is used to coat the meat or fish before cooking.
Two popular Moroccan dishes that use chermoula are fish tangine moscalli and baked fish tagine. Tagine is a typical Moroccan dish that takes its name from the pot in which it is cooked. Generally cooked slowly at a low temperature, tagines are stews that use dry and moist heat in a process called braising. When the meat is braised, it is first cooked at a high temperature until sealed, then placed in a liquid where it cooks gently at a low temperature. Not only is chermoula used as a condiment, but it is also used in Moroccan cuisine as a filling, with an example being fried sardines stuffed with chermoula.
Marinades are used to flavor food and often come in the form of a liquid or paste. Seasoned with different ingredients, staple foods such as meat are coated or dipped in a marinade before cooking, infusing them with flavor. Meat can be soaked in a marinade for a short time or several days depending on the level of flavoring needed for a dish. Generally requiring an acidic ingredient, such as lemon juice, marinades tenderize the meat and allow it to absorb flavors. Too much acidity, however, can actually toughen the meat.
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