This delicious blend of fresh herbs, hot peppers, and yogurt pairs perfectly with a crisp Tangy Baobab! Fonio Chip. Inspired by Pierre Thiam’s recipe for Senegalese rof (featured in Senegal: Modern Senegalese Recipes from the Source to the Bowl), this dip puts a twist on the fiery, herbaceous sauce by cooling it down with Greek yogurt.

I was first introduced to rof during a recent trip to Senegal. Every plate of seafood or meat, from Dakar to Saint Louis, is accompanied by a ramekin of a homemade blend of herbs and spices, usually a mix of peppers, onions, garlic, herbs, and tomato. In my first encounter with rof, it looked like a delightful addition to my thiéboudienne (the national dish of Senegal, ‘fish with rice’ in Wolof). After I flipped the entirety of it onto my fish, however, I learned it should be used sparingly, this stuff is hot!

While preparing the rof I recommend cutting off the tops of the scallions and just using the bottom two-thirds. Additionally, I find it’s best to slowly add in the yogurt until you reach your desired consistency (think French onion dip). We like to double the recipe to keep extra in the fridge and use it as a topping for salads, soups, grilled meats, or even eggs. Rof is at its best when made in a mortar and pestle, which allows the herbs and peppers to soften and yield their aromas and oils, rather than a food processor, which cuts through the plant fibers. Either way, it only takes a few minutes to blend up this cool and spicy dip for a perfect appetizer or party snack.