The Wolof word “rof” translates in English as “to stuff,” and, here, it refers to a coarse, peppery paste that is a necessity in Senegalese and Gambian cuisines. What has come to define rof is twofold: its color (always aromatic, vibrant green from parsley, green onions) and structure (always coarsely chopped). It is often made by crushing together all its components in mortar and pestle, but, here, it is roughly chopped in a food processor. Rof is typically used to stuff and marinate fresh fish and poultry. Its non-negotiable flavor components are herbs, garlic, acid (from lemons or limes) and oil to help it come together. It sometimes has green bell peppers, which add bulk. It’s a great way to use leftover herbs that may be going to waste in the back of the refrigerator and lends itself to a myriad of applications. The delight of rof lies in its use of everyday ingredients and in the way it clings to everything it touches. Rof can be a marinade and topping for grilled steak, worked into a bubbling pot of fish and lentils, or used to coat blistered green beans alongside lemon-mustard tofu.
