The Process

The team starts by crushing and mincing a large batch of garlic, ginger and chillies in small batches.

Meanwhile, kilos of Fijian grown desiccated coconut are then dry toasted in small batches until golden brown. This is cooled then slightly ground – filling the air with a delightful aroma.

In the same pan, a few kilos of white sesame seeds are dry toasted until fragrant and golden, cooled then added to the remaining toasted coconut and blended together.

The rest of the ingredients required including extra-virgin olive oil, lemon, salt and pepper are carefully measured out.

A large vessel is then heated with oil and the garlic is gently fried, before ginger and green chillies are added. Once caramelised, the wonderful earthy crushed green coriander is added.

The remaining ingredients are quickly added and the mix is brought to a high temperature. The coconut and sesame seed mixture is added along with fresh lemon juice.

The mix is tasted various points as it heats to the required temperature and thickens to the right taste and consistency, without comprising the gorgeous green colour.

Once Latasha is happy that the right balance has been achieved, without delay, the sauce is bottled, capturing the essence and fragrance of the fresh ingredients.

Heat: Spicy

This can be cooled with yogurt, sour cream, cream cheese, hummus, tahini and coconut cream..