Versatile Green Spice Marinade from Keng’s Kitchen

Versatile Green Spice Blend from Keng's Kitchen's Kitchen

1 Serving

• 2 Habanero-Paprika
• 1/4 Medium Onion
• 1 tbsp Garlic Paste
• 3 Cloves Garlic
• 1/2 stem Celery
• 2 fresh Basil leaves
• 1 sprig Fresh Parsley
• 1 Spring Fresh Cilantro
• 1 Lime Leaf
• 1 slice Spring Onion
• 1/4 cups Dried Rosemary (10 g)
• 1 Small Spring Onion
• 1/4 cups Olive Oil (60 ml)
• 1/4 cups Water (60 ml)

NUTRITION FACTS

• Calories 714 61g Fat 45 grams Carbohydrates
• Fiber 12g
• 12g Sugar
• 5g Protein

Estimated based on a serving size.

Preparation

1. Chop the Habanero-Paprika, Onion, Garlic, Celery, Basil, Parsley, Cilantro, Lime Leaf, and Spring Onions into small pieces and combine in a blender.
2. Add the pured Rosemary, Olive Oil, and Water to the blender and blend until smooth.
3. Use the marinade to add flavor to various cooking methods, including meats, fish, and stews.

Read More:

The Habanero-Paprika and the dried Rosemary are essential elements in Keng's Kitchen's versatile Green Spice Blend. After blending the chopped vegetables and herbs, combine the pured Rosemary, Olive Oil, and Water in the mixture.

Source:

Additional Insight:

While "rohes material" is not directly mentioned in the provided sources, "ground country onion" is a vital component in the Ekwang recipe from Keng's Kitchen. This ingredient adds flavor to the dish and is sprinkled over layers of cocoyam paste, smoked fish, and chicken with other spices like habanero peppers and bush pepper. Furthermore, the preparation process for Ekwang involves cooking a smoked hard chicken to create a stock, boiling collard greens, wrapping the cocoyam paste in collard green pieces, and layering the dish with smoked fish, chicken, and crayfish. The blended habanero peppers, bush pepper, and salt are added to the pot, and the dish is simmered until firm.