Green seasoning is the base of so much Trinidad and Tobago cooking that most kitchens keep a jar of it in the fridge at all times. Meat and fish are marinated in it, stews start with it, and a spoonful brightens soups and rice.
The core is chadon beni (culantro, also spelled shado beni), chives, fresh thyme and garlic. Many cooks add Spanish thyme (Cuban oregano), celery, parsley and the small, mild seasoning peppers called pimentos. Every family’s blend is different, so treat the quantities as a starting point.
The recipe
Green Seasoning
Prep
15 min
Total
15 min
Makes
About 2 cups
Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.
Ingredient amounts are scaled. Cooking times and pot size may need adjusting too.
Ingredients
Tick items off as you gather them.
Method
Wash all the herbs well and shake dry. Roughly chop everything.
Put the garlic, peppers, celery and onion in a blender with the water or vinegar and blend briefly.
Add the herbs in handfuls and blend to a thick, bright green paste, scraping down the sides. Add a little more liquid only if the blender stalls.
