Cameroonian All-purpose Green Spice Marinade is a traditional Cameroonian recipe for a classic marinade or flavouring prepared from a blend of chillies, herbs, onion, garlic ginger and celery. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Cameroonian All-purpose Green Spice Marinade.
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I came across this recipe by accident when I was looking for an African equivalent of Caribbean green seasoning as it’s something my wife really likes to coat fish for barbecuing or frying. What’s also interesting is that this marinade is also used as a flavour base for Cameroonian jollof rice (as opposed to the more common tomato/red bell pepper blend used in Nigeria).
Ingredients:
2 green Habanero chillies, chopped
1/4 Medium-sized Onion chopped
1 tbsp fresh Ginger, finely grated
3 Garlic Cloves chopped
½ Celery stick (with leaves) chopped
2 sprigs of Cutmanjo (this is African blue basil), chopped
1 Parsley Sprig, chopped
1 coriander Sprig, chopped
1 Sprig Mint Leaves, chopped
1 Leek leaf, chopped
4 tbsp Dried Rosemary
1 spring Onion
4 tbsp of Cooking Oil
4 tbsp of water
Method:
Combine the habaneros, onion, ginger, garlic, celery, basil, parsley, mint, leeks, coriander, green onion in a blender or food prosessor.
Pulse to chop then add the dried rosemary, cooking oil and water to the blender before processing to a purée.
Use the mixture as a flavouring for jollof rice, as an all-purpose cooking blend for adding to stews and soups. It also makes an excellent marinade for fish or chicken prior to frying or barbecuing.
Any excess can be stored in a plastic bag and frozen for later use.
