People have a love-it or hate-it relationship with Marmite, never have I met someone who sits on the fence when it comes to this ingredient. Sold as a spread to put on your toast, Marmite is incredibly popular in the UK, South Africa, New Zealand and Australia, although Australian’s are more partial to the vegetable based cousin, Vegemite.
Marmite is a yeast-extract spread, rich in vitamin B12, delicious (if you ask me!) on hot toast with melted butter. I grew up in the UK – marmite was my peanut butter & jelly sandwich growing up! If putting this tar-like paste on your morning bagel doesn’t appeal, please don’t walk by it sitting on the shelf next time you’re in the store – when added to soups or chilli dishes, Marmite makes a wonderful, rich and delightful stock.
Yes, you can use chicken or beef stock, but if you’re cooking a parev meal and want your onion soup to have a hearty, beefy kick, reach for the marmite, melt a tablespoon in a cup of hot water, and pour it in. Trust me. It’s not just a sticky black spread, it will add a robust flavor to many a dish!
I tend to use my stock pile of marmite sparingly, it’s available on Amazon, but for a price. Be aware, the South African product is kosher, the British one lacks certification. The jars of marmite in my pantry started their life in South Africa before being shipped to Israel, via Europe, and brought from the shuk to our home in Kansas last time my mother visited! You can see all my recipe that include marmite on my blog, ThisAmericanBite.
The dish I share with you today, Chicken All Spice, is neither a soup nor a chilli, but shared with you to demonstrate how you can use this ingredient in every day cooking. Every marmite hater that has eaten in my home has enjoyed the dishes that include this secret ingredient – it’s not harsh or salty, it’s simply savory and delicious!