Скачать или смотреть QUICK and Easy Trini Green Seasoning

Green seasoning is an essential ingredient in Caribbean cooking. It is a potent herbaceous blend that adds delicious flavour and depth to a variety of dishes. It is very versatile and each island (and household) has their own version of this seasoning blend. Its often used to season meats and to cook curries and stews. It can be made chunky or blended into a purée. I like making it in batches to store in my fridge or freezer, this makes it very convenient and readily available when preparing my favourite Trini dishes.

The quantities and ingredients below can be altered based on your taste and availability of the herbs. Bandania and culanto can be used interchangeably. Onion, Chinese celery, fresh oregano and Spanish thyme (aka Cuban oregano, pudina) can also be added. Some people also add a bit of vinegar which helps retain the vibrant green colour and increase the seasoning’s shelf life.

If you live out of the Caribbean you should be able to find bandania and other Caribbean herbs in Asian or Latin grocery stores.

Hope you give this one a try. Enjoy!

Ingredients
1 ½ cups roughly chopped bandania (also known as chadon beni, culantro or recao)
1 ½ cups roughly chopped cilantro
1 ½ cups roughly chopped scallions or chive
½ cup roughly chopped parsley
¼ cup thyme leaves
4 cloves garlic
2-3 large pimento peppers
1-2 hot peppers (optional- add based on the heat level you prefer)
¼ water (more as needed for blending)

Directions
1. Wash all herbs and ingredients well.
2. Roughly chop ingredients and place in a food processer and blend until seasoning mix is finely chopped.
3. For a finer puréed green seasoning, blend all ingredients in a blender with some water to your desired consistency.
4. Seasoning can be kept up to 1 week in the fridge or stored up to 5 months in the freezer. I like to place seasoning in small Ziplock bags and flatten so it freezes in a thin sheet which can be easily broken when ready to use. Alternatively, you can portion the seasoning in ice cubes and then freeze- so you have small blocks of seasoning readily available.