Simply Trini Cooking

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  1. Cynthia
    June 25, 2009 • 12:28 am

    It is always a pleasure to learn the nuances of one’s cuisine. In Guyana we would grind the seasoning to a paste before seasoning. Curries, I think we do differently.

  2. Felix
    June 25, 2009 • 1:40 am

    Hey Cynthia! thank you for the comment. We also grind the seasoning but for this post I just wanted to show another method since I did green seasoning a few months ago.

  3. Henry
    June 27, 2014 • 5:51 pm

    Always good to learn or get a review of the proper way its done in de islands. Best i can tell its the same way or very similar in St.Kitts with Green Seasoning mix of some version of it. They may use some other seasoning spice mix for added flavor, or even add some Clove.

    Come to think of it, i barely ever see much Caribbean Recipes with Cloves added. I never used to quite like the thing when i was a kid, but i surely know that Cloves added allot of flavor to a stewed meat and many other dishes. I personally always include it in my own cooking for whats it worth too.

    As always i like digging thru your archive of old posts to improve my caribbean heritage cooking. Whether its Trini or other Island cookings its all Caribbean to me and many of out cooking is often a combination of local and other island cooking.

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