Tuesday 18 April 2017


Green Seasoning

1. 1 head garlic (approx. 12 garlic cloves)
2. 1 large onion or a few shallots
3. A few stalks of spring onions
4. Any green herbs such as cilantro, culantro, parsley, fresh thyme, etc.
5. 1 pimento pepper (optional if you wish it spicy)
6. A bit of water for blending
7. 3 TBS olive oil (optional)
8. Salt & pepper (optional)

1. Peel, wash, drain, chop and blend all ingredients in a blender.
2. Store leftovers in ice-cube tray and keep in freezer for later use.

Additional Information:
I wanted to find more varied ways to dress up the roast chicken, beef or lamb and stumbled into the green seasoning, while making the Jamaican Jerk Chicken.

How timely! Since I have a large bump of fresh parsley that if I don't use would soon get old, I made my first green seasoning with parsley :-)

According to a Caribbean blog Cooking with Ria, the green seasoning is basically "a blend of herbs to make into seasoning used as marinade for meats, seafood, stews, curries and "pot-spoonfuls" into soups or one-pot rice dishes to enhance the flavor in the Caribbean" - what a brillant idea the Caribbeans have! And it is called green seasoning because of the herbs.

Actually it reminds me quite of the Chinese dressing and even Italian pesto - the difference is with the herbs used - soya sauce is added for many of the Chinese seasoning and parmesan cheese is added for many of the western ones. The Caribbean one seems to use less oil and a large volume of herbs, while the Chinese don't freeze their seasoning. So to embrace the good ideas I am learning from each culture, I am going to start making my Chinese seasoning in large batch and freeze them :-)

Btw, just for my own archive, the best place to get herbs such as parsley and dild is Irma - they have the strongest scent.


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