This type of seasoning is characteristic to Trinidad and Tobago and the rest of the Caribbean, not to mention, my kitchen! Each household has their own recipe and different combinations of herbs they put together to form this highly aromatic base staple called the “green seasoning”. The herbs are a bit similar to some of the seasonings used in some Latin American countries such as Mexico and Venezuela. This is where all of the flavors start with many people from both Trinidad and Tobago as well as the wider Caribbean. When preparing chicken for stewing, currying goat, currying vegetables, barbecuing pork/ chicken/ lamb, or any type of meat, this is what gives it the blow your mind away flavor that is very characteristic to Caribbean cooking. Many of my local Trinidad and Tobago recipes such as stewed chicken, curried shrimp, fried chicken, curried channa, baked pork, curried crab, etc. all have green seasoning as the main flavor which aids in really bringing out the respective flavors of the meat or vegetables. Once you try this recipe for green seasoning in your food, I assure you that you would not be disappointed!
Preparation time: 20 minutes
Yields approximately 2-3 cups
1 fresh bundle chives/scallions
1 large sized onion
1 head garlic or 8 cloves garlic
1 sprig French / fine thyme
8 medium sized leaves Spanish thyme/ broad leaf thyme/ Cuban oregano/ big leaf oregano
4 pimentos or 1 scotch bonnet pepper
4 leaves shado beni/ culantro/ bandhania
1 sprig cilantro or celery or parsley (optional)
2 tbsp white vinegar (optional if storing in the refrigerator)
Clean and wash everything thoroughly. Pat dry and cut everything into medium to small size pieces. In a mini chopper, add a little at a time and chop finely or in a blender, add 1/4 cup water and 1/4 cup vinegar and blend everything together. When finished chopping everything in the chopper, mix in a bowl thoroughly. Now it is ready to season your meats or other foods.