Trini GREEN SEASONING

Seasonin’- it’s the foundation of Trinbagonian cuisine.
The fusion of African, Indian, Creole, Chinese, European, Amerindian and Latin American gastronomies produced the rich melting pot cuisine of Trinidad and Tobago. Like sofrito and recaito are synonymous to Spain, Portugal and Latin America, and epis in Haiti, pesto in Italy and jerk in Jamaica, green seasoning is synonymous to Trinidad and Tobago, as well as other islands in the Caribbean. The recipe varies in each household, but it’s the “not so secret” ingredient in all of our tasty dishes. Many Puerto Rican chefs refer to sofrito as the Green Gold. Caribbean green seasoning is a combination of herbs and aromatics, and its used as a marinade for meats, seafood, vegetables and as a natural flavor enhancer in all of our dishes.
Join me in the kitchen today as I share my version of seasonin’.

Fact: OR26A is the genetic SNP (single nucleotide polymorphisms) that makes cilantro taste like soap to some people.

INGREDIENTS:

- 1/2 lb of bandhania/shadon beni/recao/culantro/ngo gai/sawtooth coriander

-1/2 lb cilantro/coriander

-1/4 lb flat leaf parsley

-1/2 lb green onion/scallion (Trini chive)

- 2 heads of garlic

-Handful of thyme

-5-8 pimento peppers (or other seasoning peppers)

-A few red bird peppers/ Thai chillies

Wash thoroughly and then soak in a bowl of water with 1 cup of white vinegar and 1 tbsp of salt. Rinse and chop into smaller pieces and add to a food processor or mini chopper. Store in the fridge or freezer.



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Love,

R.


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