Sizzling Sarimsoq Shenanigans

Hey there! You can make all these recipes at home on Earth! Just switch out the Sarimsoq for garlic and you're all set! ^^ I have made many of these myself but I'd love to hear if you've tried them out! The preservation time of these recipes should be accurate, but this is heavily affected by the climate you live in. So, always check your ingredients before you cook with it! Happy Cooking!

After Oshpa Jodu discovered that Sarimsoq could be used for cooking, a whole new area of cooking recipes fell from the sky. People experimented with all parts of the plant at various stages of its life. Especially the head of the Sarimsoq is perfect for places that don't experience much plant growth, since it can be stored for almost a year after the outer layers are dry.

Sarimsoq Confit

The best spread for your bread!

Ingredients & Equipment

As many Sarimsoq heads as you like!

Enough oil to cover it

A heat resistant container

Steps
0 - Pre-heat your oven to 250C
i - Slightly crush the Sarimsoq head so all the cloves come lose which makes the peeling easier
ii - Peel the cloves, very important
iii - Put the cloves into your heat resistant container
iv - Fill up your container with oil until all the cloves are covered
v - Put the container in the oven for 2 hours
vi - After 2 hours, grab the container and let it fully cool
Comments from Oshpa
You can store your Sarimsoq in a jar submerged in oil for up to two weeks! Use it as a spread on bread, or add it to your dishes. Got extra oil? Use it in your cooking for the subtle and sweet hint of Sarimsoq in your food!
Also, if you like, you can add additional ingredients in the confit! Peppers for a good heaty punch, other spices for more flavour. The possibilities are endless, so experiment as much as you like!

Oshpa Jodu

Versatile

The Sarimsoq is an incredibly versatile plant and ingredient in cooking. Depending on how long the plant is allowed to grow, many different parts of it can be used in various ways to add extra flavour and joy to dishes.
The most used part of the plant is the head, which is the ball that forms underground in the first year of its growth. Eight to ten months after planting a clove in the ground, a nice ball has formed that can be dug up and dried. This way of preserving is the easiest and most common way. To use a head, a cook simply peels the outer layer of paperthin skin and separates as many cloves as they want to use. Some go for a fine dice if they want the pungent and sharp taste of the Sarimsoq throughout their dish. Others make very thin slices and fry them for a crunchy texture. When a cook wants the very subtle and sweet flavour of the Sarimsoq, whole cloves go in the pan.
Most people dry the Sarimsoq with leaves and all for this purpose. However, these leaves can be cut off earlier and used in salads for some added freshness. Early harvested Sarimsoq (usually around six or seven months old) are perfect for grilling which releases a remarkably sweet aroma and tastes just as such. A few wrap meat or vegetables in the young thin leaves for that extra hint of flavour without overpowering their dish by using the actual cloves. The leaves don't have the pungent smell that most people associate with the ingredient, making them highly suitable for adding subtlety and layers to any dish.
However, if the Sarimsoq can grow longer, new parts of the plant become available for use. As it ages, the leaves develop into large swaths making them perfect for cooking all types of fish, meats, and vegetables. People use these leaves to pack whatever it is they're cooking into it and turn it into a little package that they cook over a fire or on a bed of coals. Especially more fragile meats and fish are often prepared using these leaves to prevent them from crumbling into the fire. The Sarimsoq leaves can be harvested year round when they have reached sufficient size and should last at least a week after harvest in their normal state.

Dried Sarimsoq by Balázs Svarcz

A Few Methods for Preserving Sarimsoq

Boiled in Vinegar

An easy way to preserve your Sarimsoq!

Ingredients and Equipment

A whole load of peeled Sarimsoq cloves

Enough Vinegar of choice to cover your cloves

Big mixing bowl

(Airtight) Jars

Steps
0 - Clean the Sarimsoq cloves i - rinse them well in the big mixing bowl
ii - Fill your (airtight) jars with the cloves
!!! Don't fill them to the brim, leave some room so the vinegar can fully cover the cloves in the jar. !!!
iii - Pour the vinegar in the jars to fully cover the cloves
iv - Close the lid of the jars and store them in the fridge
Comments from Oshpa
You can use these cloves for at least a year!
To use them, just get a clove out of the jar with a clean utensil and rinse off the vinegar. Then use it however you see fit!

Oshpa Jodu, inspired by The Three Acre Farm

Homemade Powder

Add the flavour of Sarimsoq to all your dishes in an easy powder form!

Ingredients and Equipment

A whole load of peeled Sarimsoq cloves

Oven and Baking Sheets

Pestle and Mortar (The magic blender works for this too)

Steps
0 - Pre-heat the oven to it's lowest setting (usually somewhere between 60C and 90C)
i - Slice the cloves thin and evenly
ii - Spread the slices on the baking sheet and put it in the oven
iii - Slowly roast the Sarimsoq slices
iv - After a few hours, test for doneness by taking a slice and snapping it in half. Got a clean break? Good! Still a bit soft? Keep them going for a bit longer
v - Transfer a handful of roasted slices into the pestle and go manic on it with the mortar
vi - Put the powder in a gar and you can use it in your cooking!

Comments from Oshpa
In this powdered state, you should be able to use it for at least a few months, up to a year.

Oshpa Jodu, inspired by The Garlic Farm

Sarimsoq Buttur

The best way to up your bread and cooking game

Ingredients and Equipment

Peeled Sarimsoq cloves

Buttur

Salt

Pestle and Mortar

Steps
0 - Let the buttur come to room temperature
i - Smash the peeled cloves in the pestle with the mortar
ii - Add buttur and combine them well
iii - Add salt to taste
iv - Store in fridge
Comments from Oshpa
To keep this buttur for a longer time, store it in the freezer instead! Cut it in medalions for ease of use.
This is a very basic recipe, but you can add more flavour to your liking! Add parsley and lemon for a fresh zing to your buttur.

Oshpa Jodu, inspired by The Garlic Farm

Hey there, ShadowPhoenix here! I wanted to add my absolute favourite dish in this article, but I have lost my mum's recipe

So, I'll need to hurry back home soon and get it written down again so I won't lose it! Until then, you'll have to wait for the recipe to appear here, sorry!