Instant flavor boosting garlic ginger paste with coriander and green chilies. Great for adding flavor to any savory dish you make. Keeps well refrigerated.
Flavoring and spicing food is something I eagerly look forward to because as someone who grew up with two options of Harambe Kanzali (curry powder) and Royco to add to most of the food, tasting and savoring foods with acquired tastes and flavors is intriguing. Yes there are staple condiments such as tomatoes and onions and the occasional garlic, that will feature in almost any dish but we Ugandans are known to spice our foods sparingly. Ginger, to me, was something I associated with sweet foods such as tea, candied ginger, and ginger cookies. It isn’t until recently (not more than 10 years honestly), that I started to fully embrace it in savory foods. In fact I have also started adding black pepper to my milk tea as it adds a spicy peppery punch. But that is a story for another day.
After realizing that ginger ground with garlic and added as a base to stews created an amazing fragrant flavor, I got to work. Adding my own twist to it, I added coriander and green chilies hence the green color. And because I like efficiency so much, I made it in bulk and to be honest, it reduces prep time. So if you would love to try your hand at making bulk ginger garlic paste, here is the recipe:
What you will need:
1 C. Garlic
1 C. Ginger
1 C. Cooking oil
1/4 C. Green chilies (optional)
Handful of fresh coriander leaves
- Blend everything till pureed.
- Transfer the paste into a clean sealable container. Refrigerate for up to 2 months (the oil helps preserve the paste).
- Use a teaspoon every time you cook for an instant flavor boost.
Have you used or made garlic ginger paste? Let me know in the comments below.
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