Bajan Seasoning Food

BAJAN GREEN SEASONING

Bajan Green Seasoning image

a secret ingredient in most caribbean kitches, this is good for anything from brushing on chicken or adding to stews and soups. It calls for one week to mature but i am sure 4 or 5 days will be enough as well. Keeps for 6 months in the fridge.

Provided by MarraMamba

Categories Caribbean

Time 11m

Yield 1 jar

Number Of Ingredients 13

Ingredients

1 onion, roughly chopped
4 spring onions, white and green parts roughly chopped
2 garlic cloves, peeled
1 bonney peppers or 1 habanero pepper, seeds and stem removed
1 tablespoon thyme, leaves
1 tablespoon chopped parsley
1 tablespoon chopped marjoram
100 ml white wine vinegar
1 lime, juice only
1 teaspoon curry powder
1 pinch ground allspice
1 pinch ground black pepper
1 tablespoon salt

Steps:

In a food processor, blitz the onion, spring onions, garlic and chili to a coarse paste.
Add the herbs and vinegar and lime juice and blitz again. Stir in the remaining ingredients.
Cover and store in the fridge for a week before using to let the flavours mature. It will keep in the refrigerator for six months.

Nutrition Facts : Calories 126.7, Fat 1, SaturatedFat 0.2, Sodium 7000.5, Carbohydrate 31.4, Fiber 7.5, Sugar 9.8, Protein 4.5

BARBADOS SEASONING

Barbados Seasoning image

From Treasures of My Caribbean Kitchen, by Anne-Marie Whittaker. This sauce will guide you to make mouth-watering Barbadian dishes, such as fried fish. Hot!

Provided by Mme M

Categories Caribbean

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 12

Ingredients

1 1/2 cups vinegar
2 ounces thyme
2 ounces parsley
1 lb onion
5 ounces green onions
2 ounces marjoram
4 scotch bonnet peppers or 4 habaneros
4 ounces garlic
1/2 ounce ground cloves
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
4 1/2 tablespoons salt

Steps:

Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquefy.
Place the onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute.
Blend this together with the seasoned vinegar in a mixing bowl.
Stir in the salt, Worcestershire sauce, ground clove and black pepper.
Bottle and refrigerate.
Leave it to stand for one week, before using as required.
Will keep 6 months.

Nutrition Facts : Calories 338.2, Fat 4.1, SaturatedFat 0.7, Sodium 12768.7, Carbohydrate 71.2, Fiber 21.2, Sugar 16.1, Protein 12.2

BAJAN WET SEASONING

Bajan Wet Seasoning image

Here's a recipe based on one in Taymer Mason's "Caribbean Vegan" book. I've made this many times, sometimes with the exact ingredients and sometimes with some missing or substituted ingredients but it has tasted great every time. Use when cooking meats (or vegan substitutes) in Caribbean styles. This is also great to use in sauces, stews, soups, etc.

Provided by Rotten Ronny

Categories Sauces

Time 15m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 14

Ingredients

1 cup green onion, coarsely chopped
1 small onion, coarsely chopped
3 -5 garlic cloves, coarsely chopped
1 -2 scotch bonnet pepper, seeded if you want less heat (or habanero peppers or even 2-6 dried hot red peppers)
3 tablespoons lime juice or 3 tablespoons key lime juice
2 tablespoons fresh thyme, removed from stems (or two teaspoons dried thyme)
2 tablespoons fresh marjoram, removed from stems (or two teaspoons dried marjoram)
2 tablespoons fresh parsley, coarsely chopped (or two teaspoons dried parsley)
1 -2 tablespoon salt
1 tablespoon black pepper
1 tablespoon mild paprika
1 teaspoon Madras curry powder
1 teaspoon ground cloves
1/3 cup distilled white vinegar or 1/3 cup pickling vinegar

Steps:

Place green onions, onions, garlic and peppers into a food processor and pulse to chop more finely but still with plenty of texture.
Add lime juice, thyme, marjoram and parsley and pulse some more.
Add all the remaining ingredients and process until mostly smooth but still with some texture.
Keep in fridge for up to 12 months.

Nutrition Facts : Calories 7.3, Fat 0.1, Sodium 292.5, Carbohydrate 1.5, Fiber 0.5, Sugar 0.4, Protein 0.3

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