Green seasoning is one of those herb mixtures that is unique to the Caribbean and differs slightly from island to island. It is used in a huge number of Trinidadian dishes. In Trinidad, it's distinguished by the use of a local herb called shado beni (culantro). Fresh shado beni can sometimes be found in West Indian markets, but if not, fresh cilantro is a good substitute.
Ingredients
Makes 1 cup3 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh shado beni or cilantro leaves
2 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh parsley
4 cloves garlic
Step 1
Process all the ingredients in a food processor until the mixture forms a thick paste. (Alternatively, process in a blender with 2 Tbsp. vinegar.)
Step 2
Use immediately, or store in a tightly sealed glass jar in the refrigerator for up to 1 week.Reprinted with permission from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram, copyright (c) 2006. Published by Hippocrene Books.Buy the full book from Amazon or Bookshop.
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