Basic Seasoning Mixture for meat and poultry

Preparation info

  • Difficulty


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This recipe is a basic seasoning that can be used on almost anything. The amounts of ingredients are flexible and forgiving, and can be adjusted according to your preferences. This preparation works for both stews and soups, depending on the recipe. It makes enough for 2 pounds of meat or poultry.


  • 2 heaping teaspoons crushed garlic
  • ½ to 1 cup chopped onion
  • 1 or 2 small chicken, beef, or shrimp-flavored seasoning cubes, crumbled (optional)
  • ½ teaspoon salt or seasoned salt (or to taste)
  • ½ teaspoon dried ground red pepper (or to taste)
  • A little fresh red chili pepper (your choice; see heat chart), sliced (including seeds, unless a less spicy flavor is preferred); or ¼ teaspoon or more dried ground red pepper



In a bowl, sprinkle all the ingredients over the meat or chicken, and toss well. Put the meat or chicken into a pot with ½ cup of water or stock, cover tightly, and steam on medium heat for 15 minutes.


In place of seasoning cubes, increase the salt/seasoned salt and substitute a little dried ground shrimp and spices like thyme or basil or black or white pepper, or use stock in place of the water.