Saffron Sauce:
2 strands of high-quality saffron
1 knuckle’s worth of Tumeric (fresh root)
1 knuckle’s worth of Ginger (fresh root)
1 Tsp of Gallanga
1 Tsp White Tumeric
4-5 cloves garlic
2 Macadamia Nuts
pinch of sea salt
Soak two strands of quality saffron in 2 cups of coconut oil for 30 minutes. Meanwhile, mix all other ingredients together on a plot stone or mortar/pestal. When sufficiently mixed/blended return to oil. Heat coconut oil in deep pan or pot. When sufficiently heated fry blended mixture in oil for up to two minutes while constantly stirring.
