This seasoning is found in almost every home in Barbados, and is the secret to the success of many mouth-watering Bajan dishes. One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking or frying.
Recipe By: Anne-Marie Whitaker of Barbados
Heat Scale: Hot
1 pound Onions -- coarsely chopped
5 ounces Green Onions -- coarsely chopped
8 cloves Garlic
4 Bonney Chiles (Habaneros) -- stemmed and seeded
2 ounces fresh Parsley -- finely chopped
2 ounces fresh Thyme -- stems removed
2 ounces fresh Marjoram -- stems removed
1 1/2 cups Vinegar
2 tablespoons Worcestershire sauce
1 teaspoon ground Cloves
1/4 teaspoon Black Pepper
3 tablespoons Salt
In a food processor, combine onions, green onions, garlic and chiles; process to a coarse paste; transfer mixture to a medium bowl. In food processor or blender, place parsley, thyme, marjoram and vinegar; liquefy and add to onion paste. Add remaining ingredients; mix well. Cover and refrigerate a full week before using. Mixture will keep in refrigerator at least six months. Yield: 2-3 cups

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved