This Herby Marinade is all you need for this time-saving aromatics in a jar!
My mama and my sisters made this Guyanese Herby Marinade often, this aromatics is as much a part of our cuisine as all other Guyanese dishes.
Guyana is made up of six cultural cuisines, hailing from six influences…Indigenous Guyanese, African Guyanese, Indian Guyanese, Chinese Guyanese, Portuguese Guyanese, and some Scots and Brits that were left behind after Independence.
The food of Guyana is just simply brilliant, the cuisine has managed to meld with each other as easily as the people themselves did.
In most homes you will find people of mixed descents. Like the amalgamation of races, every culturally-influenced meal is considered a Guyanese meal. Pepperpots, cookups, curries, chowmein, garlic pork, pastries, all arrived from various places. Today, they are all just a part of our everyday food culture.
This Herby Marinade is a South American influence – it is a way more flavourful version of the traditional chimichurri.
Now that summer is here, and herbs are growing abundantly in the garden – or in those little balcony pots – you can put them to use.
Herbs love being cut! Sounds weird right? Well, the more you cut herbs, is the more they grow, and they grow up and out like a bush, so by summer’s end you will have loads of herbs still blooming.
To preserve your herbs, make this marinade and seal in sterilized jars, make sure they are airtight. Store in the fridge for up to 6 weeks. Or, store in the freezer for up to 6 months.
If you would like to dry your herbs, simply use kitchen string to tie bunches together, and hang then by the stem from any pantry or kitchen hook. Dried herbs can last for a year.
For great honest to goodness Guyanese recipes, check out Alicia’s Pepperpot.
Use this Herby Marinade to season meats, fish and seafood. Add to your slow cooker recipes, casseroles, etc..
No need to chop, mince and grind, every single time. Enjoy!
1 bunch green onions (scallions in Guyana), washed and patted dry, then roughly chopped 1 bunch flat leaf parsley, washed and patted dry, then roughly chopped 1 bunch cilantro, washed and patted dry, then roughly chopped 1/2 cup thyme leaves, washed and patted dry 1 large onion, peeled, washed and roughly chopped 4 cloves garlic, peeled and washed 2 Thai red chillies, deseeded (if you don’t like the heat) Plug in the food processor. Add all the ingredients into the processor, and blitz well. Stop, scrape the sides down, and blitz again. When the herby marinade has achieved a finely-minced consistency, it is ready. Store in jars that can be tightly sealed, and keep in the fridge for up to 1 month. Use this marinade as your sous chef. This herby marinade saves you about 30 minutes of cooking time.
Ingredients
Instructions
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