Green Seasoning

Green Seasoning makes a great marinade

by Samantha Bacchus McLeod

This Green Seasoning is like a little “sous chef” for me. Whenever I am out of time and under pressure to get dinner on the table in minutes…I reach for this awesome pre-made (by me) green goodness base.

My mama taught me this little trick that has served me well over the years, especially in the days before I learnt how to cook a meal.

Mama is in her mid-eighties and still takes over a kitchen like a boss! I have figured out how to get my mom chatty when she’s in a slow-down day…ask her about food and she will perk right up.

The following is a Guyanese version of Chimichurri…ask any elder Guyanese what it is called and you will get the to-the-point response, “Is green seasoning”.

Green Seasoning, as we call it, is filled with lots of herbs, some onions, garlic, and a bit of hot pepper. Use it to marinate meat. Stir into cream cheese for a lovely spread. Basically use it as the seasoning for anything you are cooking that requires a sautéed base.

Green Seasoning

Green Seasoning

The recipe is below, but here is a fast and easy chickpeas snack to try out:

  1. Drain and rinse a can organic chickpeas.
  2. Grab a fry pan, drop a couple of plugs olive oil in it, set it to heat.
  3. Add 1 tablespoon Green Seasoning and let it softly sizzle.
  4. Add 1/2 teaspoon cumin and stir. Pour the chickpeas into the mix, toss well to coat.
  5. Pour in 1 cup broth (vegetables or chicken), bring to a fast simmer, cover and let the liquids evaporate.
  6. Done!
    Green Seasoning

    Guyanese Green Seasoning

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    Prep Time:
    Nutrition facts: 200 calories 20 grams fat
    Rating: 5.0/5
    ( 1 voted )

    Ingredients

    1 bundle parsley

    1 bundle cilantro

    2 sprigs thyme, remove leaves and discard stems

    1 bundle green onions

    1 large onion

    6 cloves garlic

    1-2 Thai chillies

    Instructions

    Clean and roughly chop all of the above, toss in the food processor.

    Blitz a few times. Transfer to a clean jar.

    Seal and store in the fridge for up to 2 weeks.

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