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.
Prep Time: 5 minutes
Yield: 16-ounce jar
Store in the fridge for up to 2 weeks
- 1 bundle parsley
- 1 bundle cilantro
- 2 sprigs thyme
- 1 bundle green onions
- 1 large onion
- 6 cloves garlic
- 1 or 2 Thai chillies
- 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.
A favourite quick Chickpeas Snack for me?
- Drain and rinse a can organic chickpeas.
- Grab a fry pan, drop a couple of plugs olive oil in it, set it to heat.
- Add 1 tablespoon Green Seasoning and let it softly sizzle.
- Add 1/2 teaspoon cumin and stir. Pour the chickpeas into the mix, toss well to coat.
- Pour in 1 cup of broth (vegetables or chicken), bring to a fast simmer, cover and let the liquids evaporate.
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