Marinade

Name: Marinade
Ingredients: 2 tablespoons dry sherry or rum; 2 tablespoons cane or malt vinegar; 1 teaspoon cayenne pepper or Spanish (hot) paprika; 1 tablespoon soy sauce; 1 sprig celery leaves, coarsely chopped; 4 blades chive, chopped coarsely, or 1 spring onion coarsely chopped; 1 clove garlic, crushed; 1 medium onion, grated

‘Seasoning-up’ Meats and Poultry

Preparation info

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Just as sofrito and achiote lard or oil are essential to the cooking of the Spanish-speaking islands, so is the technique of ‘seasoning-up’ meats and poultry essential to the cooking of the English-speaking islands.

Ingredients

1 medium onion, grated
1 clove garlic, crushed
4 blades

Preserve
Spice Mix
Spicy
Vegan

Method

The great inventiveness of island cooks makes it difficult to give precise recipes. On returning to the islands, I kept catching echoes of the flavours our family cook, Annie, produced daily. Since my own mother was a very good cook and incorporated a lot of island approaches into her own repertoire, I grew up in a very well-flavoured world and my memory of island cooking was kept intact.