Green Seasoning (Marinade Verte) is a traditional Saint-Martin recipe for a classic one pot dish of marinated chicken and rice in a tomato, celery, garlic and herb base that's finished with cabbage. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Green Seasoning (Marinade Verte).
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This is a local version of green seasoning from Saint Martin in the French Caribbean Antilles. Not really hot like the equivalent recipes in the Anglophone Caribbean, it's still a great recipe for flavouring chicken, pork and fish dishes, when used as a marinade prior to cooking. Like many recipes from the French side of Saint Martin it's also used on the Dutch side in Sint Maarten and neighbouring Saint Barthélemy.
Ingredients:
grated zest and juice of 3 limes
1/2 medium onion, coarsely chopped
12 spring onions, coarsely chopped
6 seasoning peppers (pimento peppers)
4 ají dulce chillies, coarsely chopped
1 bunch of chives, coarsely chopped
1 bunch coriander, coarsely chopped
6 leaves culantro, coarsely chopped
6 tbsp thyme leaves
4 tbsp coconut vinegar or rice vinegar
leaves from 2 celery sticks, chopped
1/2 tsp dried oregano
1 tsp ground fennel seeds
1/2 tsp ground allspice
1 tbsp fresh ginger, grated
4 tbsp olive oil
salt and freshly-ground black pepper, to taste
Method:
Preparation is as simple as combining everything in a food processor, pulsing to chop then rendering as a purée (if your food processor is not big, you can work in batches).
This will keep in the refrigerator for a day and can be frozen for 2 months.
This green seasoning is used as a marinade, but it's also served as a dipping sauce, accompanied by rotis.
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