The Secret Behind Trini Cooking
Today’s recipe, is “Green Seasoning” which, to me, is the real secret behind our trini cooking.When we’re making green seasoning here in Trinidad and Tobago, everyone has their own way of making it. The ratios of some of the ingredients may differ but no matter how it’s made one thing remains the same, it’s green and it’s delicious. In fact I knew of a guy that loved green seasoning so much that he used to eat it between two slices of bread. Yes! It could be that delicious sometimes to some people.
Green Seasoning: The Signature For a Trini Dish
From our favourite stews to the wonderful exotic curries, green seasoning lays the foundation to that signature trini taste. When meats are marinated with this mixture of fresh aromatic herbs the results are amazing. The green seasoning permeates down to the bones of the meats when it is properly marinated and only then, you can really attempt to make any of the other trini dishes with success.
So it is that simple..If you want to cook like a real Trini learn this recipe first. Are you ready to make green seasoning Trini style? Here’s green seasoning. It doesn’t get more trini than this.
GREEN SEASONING
1 bundle celery
2 heads garlic, cleaned and chopped
3 onions, chopped
6 leaves big leaf thyme
5 sprigs spanish thyme
8 sprigs fine leaf thyme
36 leaves chadon beni
12 pimento peppers, rough chopped
4 bundles chive, rough chopped
1/4 cup vinegar (optional)
1/2 cup water
salt to taste
1 hot pepper (optional)
Some of the ingredients: onions, garlic, celery and pimento peppers (seasoning pepper)
Chop the above ingredients and add to chive, big leaf thyme, chadon beni and spanish thyme.
Add some of the ingredients, 1/2 cup of water andabout 1/4 cup of vinegar in the blender.
Blend until smooth.
Strain the green seasoning mixture and collect the liquid below.
The liquid will be reused to blend the other batches of ingredients.
Collect the strained mixture in a separate bowl.
When all the ingredients have been blended pour everything, liquid also, into a bowl
and add salt to your liking
Store in containers and refrigerate.
Don’t forget to leave your comments about this Green Seasoning recipe in the comment box below.
I don’t have pimento peppers were I come from. (Small town, lol), could I substitute the pimento peppers with a small to medium sized bell pepper instead?
It would taste different but I guess if that’s what you have, that is what you would have to use.
I must say that you have the most detailed recipe blog for trinidadian food. very good for you.
Thank you ErKarina
where would i find Culantro (chadon beni)leaves?
Try any Asian store and look for Culantro, it would be in the fresh herbs section, it’s easy to miss, so look carefully.
I am familiar with fine thyme leaves, but not famliar with spanish and big leaf thyme. Any suggestions as to where to buy them? Thanks!!
Where are you USA?
GA
where do you get it in NY?