Ingredients
Herbs
- a large bunch of fresh marjoram
- a large bunch of fresh thyme, leaves picked
- a large bunch of flat parsley
- a bunch of chives or fine spring onions
- a handful of basil, optional
Aromatics
- 2onions, roughly chopped
- 1whole head of garlic, peeled
- 6spring onions
- 2scotch bonnet peppers, deseeded
- 1green pepper, chopped
To season and loosen
- juice of 3 limes
- 3 tablespoonswhite vinegar
- 2 teaspoonssalt
- 1 teaspoonblack pepper
- 1 teaspoonground clove, optional
- 3 tablespoonsoil
Directions
- Use far more herbs than seems reasonable. The paste should be overwhelmingly green. Wash everything thoroughly in cold water. Pick the thyme leaves off their woody stems. Parsley stems carry flavour and should be used. Shake everything dry in a colander. Handling the peppers needs care. Remove the seeds and white membrane for a milder paste.
- Leave them in if you want it properly hot. The seasoning should be aromatic rather than fiery. Put the onions, garlic and peppers in the blender first. Add the lime juice and the vinegar. Those liquids help the blades get going.
- Blend them into a rough paste. Blend after each handful before adding the next. Keep going until all the herbs are incorporated. Some households blend it completely smooth.
- Add a little more vinegar if the blender struggles. Do not add water, which shortens its keeping. Add the salt, black pepper and ground clove. Stir in the oil, which helps it keep.
- Taste a very small amount on the tip of a spoon. Adjust the salt and the lime if needed. Storing it properly keeps it for weeks. Spoon it into clean sterilised jars. Press out any air pockets as you fill them. Pour a thin film of oil over the surface. That oil layer helps prevent spoilage.
- Seal the jars and refrigerate them. It keeps three or four weeks in the refrigerator. Use a clean spoon every single time. Frozen cubes keep six months and are convenient.
- Rub it generously into chicken, pork or fish. Cut slits in the meat and push it inside them. Let it sit for at least two hours before cooking. Add a spoonful to stews as they start cooking. Stir it into a pot of rice and peas. Use it to season soup and broth.
Technique
- Green seasoning of this kind is made across the Caribbean, and each island has its own herb balance.
- Marjoram is the herb that most distinguishes the Barbadian version from Trinidadian and other green seasonings.
Substitutions
- Oregano can partly stand in for marjoram, though it is stronger and more bitter.
- Any hot pepper replaces scotch bonnet, adjusting the quantity for its heat.
Variations
- Some households add celery leaves or culantro.
- A milder version leaves the hot peppers out entirely.
- Trinidadian green seasoning uses culantro and coriander far more heavily.
History
The base of nearly all Barbadian cooking, made in batches and kept in the fridge for weeks.
Frequently asked questions
What is Bajan seasoning?
Bajan seasoning is a sauce & condiment from Barbados: green paste of marjoram, thyme, parsley, onion and hot pepper rubbed into meat and fish. The base of nearly all Barbadian cooking, made in batches and kept in the fridge for weeks.
How long does Bajan seasoning take to make?
Bajan seasoning takes 20 minutes of preparation and none of cooking. The recipe makes about 500 ml. It is rated easy to make.
What can I substitute in Bajan seasoning?
Yes, within limits. Oregano can partly stand in for marjoram, though it is stronger and more bitter. Any hot pepper replaces scotch bonnet, adjusting the quantity for its heat.
What is the most important thing to get right in Bajan seasoning?
Leave them in if you want it properly hot. The seasoning should be aromatic rather than fiery. Put the onions, garlic and peppers in the blender first. Add the lime juice and the vinegar. Those liquids help the blades get going.
