‘Seasoning-up’ Meats and Poultry

Preparation info
    • Difficulty


Appears in

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.


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


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.