Green Seasoning is a must-have in any Caribbean kitchen. It is used as the foundation to many dishes and is very similar to the Latin-Caribbean sofrito.
Each island in the Caribbean has its own herb and aromatic combination for this seasoning mix; so too does each home. For example, in Trinidad and Tobago, the herb culantro (chadon beni) is very prominent in the flavour profile of their Green Seasoning. In Guyana, celery is the dominant ingredient. In some islands, it is garlic or thyme. In Barbados, some people add ground spices such as cloves or cinnamon to the green seasoning.
Green Seasoning is a mixture of fresh herbs, onions, garlic and hot peppers. Making your own green seasoning is very easy. Choose herbs that you like. You must use fresh herbs to make green seasoning; dried herbs won’t work. There are certain herbs that people don’t like, feel free to leave out those herbs. Along with the fresh herbs, you will need onions, garlic and hot peppers.
The tool of choice would be a food processor as it would mince everything fine without the need for too much liquid. You can certainly make this seasoning mixture in a blender or with a mortar and pestle. The green seasoning can be moistened with water or oil. Water is traditionally used.
Green seasoning is made in large batches and stored in airtight glass bottles in the refrigerator. It can also be frozen in ice-cube trays and be stored in the freezer. Either way, green seasoning lasts a very long time.
Use green seasoning as a base to saute vegetables or for stews. Add it as the herb mixture for curry or to season seafood, meat or poultry. It is most popularly used to marinate, chicken and meats for baking. An overnight marinade is typical.
- Wash herbs and dry with a paper towel
- Roughly chop herbs
- Add the ingredients to food processor and process. Depending on the size of your food processor, you may need to do this in several small batches.
Green seasoning should be stored in the refrigerator in an air tight glass jar.