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Bajan Seasonin' (Barbados)

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  • 1 Head garlic; broken into cloves and peeled (10-12 cloves)
  • 1 md Onion; halved and coarsely chopped
  • 3 bn Chives or 2 bunches of scallions, trimmed and coarsely chopped
  • 1 Green bell pepper; cored, seeded and coarsely chopped
  • 1/2 Red bell pepper; cored, seeded and coarsely chopped
  • 1 Celery stalk
  • 1 Scotch bonnet or 2 jalapeno peppers, seeded and minced (for hotter seasoning, leave the seeds in)
  • 1 bn Flat-leaf parsley; stemmed and coarsely chopped (about 1 cup)
  • 1 bn Fresh thyme; stemmed, or 1 tablespoon dried
  • 1 bn Fresh marjoram; stemmed, or 1 tablespoon dried (optional)
  • 1/2 c Fresh lime juice (3-4 limes)
  • Salt and freshly ground black pepper


Philadelphia Online -- Philadelphia Daily News
Coarsely puree the garlic, onion, chives, bell peppers, celery, chili peppers, herbs and lime juice in a food processor or pound to a paste with a mortar and pestle. Correct the seasoning, adding salt and pepper or lime juice to taste. The mixture should be very flavorful. Store in a glass jar with a non-reactive lid. Refrigerated, it will keep for several weeks, but the sooner you use it, the better it will taste. Makes 2_1/2 cups -- enough for 2 pounds of meat, chicken or seafood. Source: ``The Caribbean Pantry Cookbook,'' by Steven Raichlen, Artisan Books ($25). Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <> on Aug 06, 1997