Carole Food.

Green seasoning is an essential part of Caribbean cooking. It’s a blend of different herbs and aromatics, and it’s used as the base for many different dishes. Often meat is marinated in green seasoning, or you’ll add a bit of green seasoning at the start of a recipe. Like most Caribbean recipes, this dish will vary greatly depending on region and household. This recipe makes 1 medium sized jar but it’s very easily doubled or tripled (it keeps well in the fridge and freezer)!

What ingredients do you need for this dish (includes possible substitutions)? 

Parsley, shado beni (or coriander) and thyme: I like to use equal quantities of these herbs. Shado beni is herb often used in Caribbean cooking, but it’s pretty hard to find here in the UK! Coriander is pretty similar, so use coriander instead if necessary. 

Spring onion: gives freshness to the green seasoning! 

Celery: celery is optional but I like the added flavour it brings. 

Garlic: lots of garlic in this is necessary! 

Vinegar: vinegar helps blend the ingredients, it also ensures the green seasoning can be kept for longer in the fridge, so I always like to add it. But it is optional! 

Some people add a bit of hot pepper (e.g. scotch bonnet) to their green seasoning, however I prefer to add the pepper to each dish individually. 

Instructions 

Place all the ingredients in a food processor or blender and blend until you have a thick green paste. Place in a sterilised jar. And that’s it! 

FAQ 

What’s the best way to store this dish? 

Place in the refrigerator. It will keep for about 1 week. 

Can this be frozen?

Yes absolutely! Defrost in the fridge overnight. 

If you’re looking for another similar dish, be sure to try out these recipes:

• Trinidadian Macaroni Pie
• Quick Beef Curry
• Honey Chilli Butter Aubergine