At Long Last: The Much Anticipated Marmite Post

Whenever I tell someone I'm British, it seems that convsersation invariably turns to either Monty Python (complete with their extensive recitations of memorized sketches, performed in a dodgy English accent) or Marmite. I don't think anyone needs Python explained to them, so let's have a little background on that manna of the gods, Marmite.

What is Marmite? Well, as the jar says, it's Yeast Extract. That means it's...some sort of thing...extracted from yeast. Or something. Wikipedia described it as a "sticky, dark brown paste with a distinctive, powerful taste," and I guess I'd agree with that, although I'd probably add the word 'salty.' It's very much an acquired taste, but if you go about it in the right way, it's impossible not to acquire.

I think the problem with many Americans' introduction to Marmite is that they have no idea to go about using it. They slather it on way too thickly and stagger away after half a bite, with the (perfectly understandable) feeling that the stuff is overpoweringly nauseating. Here's a foolproof way to introducce yourself to Marmite:

1) Get your hands on a jar of Marmite. (If you live in Champaign-Urbana, they sell it at Schnucks, World Market, World Harvest, Euromart...)
2) Also needed: one very good crusty white baguette (again, for C-U residents, I recommend getting yer bread from Pekara or Strawberry Fields), some butter, and a toaster.
3) Cut your baguette lengthwise and cut off some toaster-sized slices. Toast the bread until it is well browned but not burned.
4) Add butter almost immediately, while the toast it still very hot. Use a bit more butter than you would usually -- it should be flowing around quite liberally.
5) Open the Marmite -- resist the urge to sniff too deeply from the jar, as the strong taste might put you off. Dip the tip of a knife into the Marmite (just a half inch or so, remembering that with Marmite, 'less is more'), and spread it thinly throughout the butter.
6) Eat while hot, preferably with a cup of tea. (P.G. Tips, for maximum authenticity)

Another cracking serving suggestion is to spread a lot of cream cheese on some bread, add a thin wash of Marmite, and then top with sliced cucumber. There aren't too many other ways to use it (although there is a cookbook), but there aren't too many ways to use peanut butter and nobody seems to hold that against it...

Give it a try. Then leave a comment.