Bajan Wet Seasoning Recipes
BAJAN WET SEASONING
Here's a recipe based on one in Taymer Mason's "Caribbean Vegan" book. I've made this many times, sometimes with the exact ingredients and sometimes with some missing or substituted ingredients but it has tasted great every time. Use when cooking meats (or vegan substitutes) in Caribbean styles. This is also great to use in sauces, stews, soups, etc.
Provided by Rotten Ronny
Categories Sauces
Time 15m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 14
Steps:
- Place green onions, onions, garlic and peppers into a food processor and pulse to chop more finely but still with plenty of texture.
- Add lime juice, thyme, marjoram and parsley and pulse some more.
- Add all the remaining ingredients and process until mostly smooth but still with some texture.
- Keep in fridge for up to 12 months.
Nutrition Facts : Calories 7.3, Fat 0.1, Sodium 292.5, Carbohydrate 1.5, Fiber 0.5, Sugar 0.4, Protein 0.3
BAJAN GREEN SEASONING
a secret ingredient in most caribbean kitches, this is good for anything from brushing on chicken or adding to stews and soups. It calls for one week to mature but i am sure 4 or 5 days will be enough as well. Keeps for 6 months in the fridge.
Provided by MarraMamba
Categories Caribbean
Time 11m
Yield 1 jar
Number Of Ingredients 13
Steps:
- In a food processor, blitz the onion, spring onions, garlic and chili to a coarse paste.
- Add the herbs and vinegar and lime juice and blitz again. Stir in the remaining ingredients.
- Cover and store in the fridge for a week before using to let the flavours mature. It will keep in the refrigerator for six months.
Nutrition Facts : Calories 126.7, Fat 1, SaturatedFat 0.2, Sodium 7000.5, Carbohydrate 31.4, Fiber 7.5, Sugar 9.8, Protein 4.5
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