Use as a marinade for vegetables, chicken or pork (see Variation).

We recommend using Matso's® ginger beer. Non-alcoholic ginger beer can be used in this recipe, however it is often sweeter than the alcoholic variety, so you will need to adjust to taste.

Remove frozen cubes from ice cube trays and keep in a zip lock bag in the freezer for easy use in recipes.

Coat protein of choice with desired amount of rub, ensuring it is completely covered. Wrap tightly with plastic wrap and refrigerate for two hours, up to overnight.

To marinate chicken, use a sharp knife to cut slits 1 cm deep into the chicken pieces- 3 slits per drumstick and 4 to 5 per thigh. Place the chicken in a large dish. Spread the marinade all over the chicken and leave to marinate for at least 12 hours in the fridge, but not more than 2 days . Bring chicken to room temperature before grilling on a BBQ or using the grill setting on high in your oven. Turn the chicken as often as needed to prevent burning but allow it to develop a dark char for maximum flavour.

For best results, all ingredients and mixing bowl must be at room temperature.

This recipe can be halved if a smaller quantity is desired.

Fresh chillies come in different strengths. Removing the seeds will tone down the spiciness.

Serve Avocado and Hemp Pesto on baguette slices, use as a substitute for mayonnaise or toss with pasta.

Nutritional yeast is not to be confused with brewer's yeast or baking yeast. It is a natural flavor booster that lends a cheesy, nutty or savory flavor to many dishes. Available in the natural food section of your supermarket or in health food stores.

Bragg's® liquid aminos is a gluten free liquid seasoning made from soybeans. It contains essential amino acids. You can replace with soy sauce, to taste, if desired.

This recipe can be used to marinate 500 g meat (chicken, pork or beef) or vegetables (e.g. mushrooms, brinjals, squash etc).

You can replace the roasted unsalted peanuts with raw peanuts.

To roast and grind your own spices: place 1½ tsp cumin seeds, 1½ tsp chili powder, ¾ tsp coriander seed, ¾ tsp sweet paprika into mixing bowl, place simmering basket onto mixing bowl lid and dry roast 5 min/212°F/speed 1 , then grind 1 min/speed 10 . Set aside to cool for 15 minutes and continue with recipe. This will make more spice mix than needed for the recipe. Once fully cooled, remove 1½ tsp for use in the recipe and store the remainder in an airtight jar.

The heat of the jalapeño pepper lives in the ribs and seeds, remove as desired for less heat.

Fresh chilies come in different strengths. Removing the seeds will tone down the spiciness.

Dulse is a type of sea vegetable (red algae) that is high in vitamins and minerals, including iodine, magnesium and zinc, and it adds an umami flavour boost. You can find it in most health food stores.

Fresh chilies come in different strengths. Removing the seeds will tone down the spiciness.

Use leftover cooked vegetables, from soup preparation for example.

Zhoug is a great marinade for mushrooms or meat, especially the Cevapcici sausages (please refer to the recipe on Cookidoo®).