Bajan Wet Seasoning Food
BAJAN SEASONING
Steps:
- Put all ingredients into an airtight container, a mason jar works well, mix thoroughly.
- Refrigerate for at least two days to let flavors meld.
- Good for a couple weeks in refrigerator.
BAJAN WET SEASONING
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
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
BAJAN GREEN SEASONING
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
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
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
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
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