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Bajan Seasoning

Monday, 26 May 2008

Description

This versiion of the famous island seasoning is from Ann Marie Whittaker, who noted: "This is found in almost every home and is the secret to the success for 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.

Note: This recipe requires advance preparation.

Ingredients

At a glance
Cuisine
Mexican
Ingredient
Vegetable
Heat Level
5
Chile
Scotch Bonnet
Meal/Course
Condiment
Makes
2-3 cups

  • 1 pound onions, peeled and coarsely chopped

  • 5 ounces green onion, coarsely chopped

  • 8 garlic cloves, peeled

  • 4 bonney peppers, seeds and stems removed, or substitute habaneros

  • 2 ounces fresh thyme

  • 2 ounces fresh parsley

  • 2 ounces fresh marjoram

  • 1 1/2 cups vinegar

  • 2 tablespoons Worcestershire sauces

  • 1 teaspoon ground cloves

  • 1/4 teaspoon black pepper

  • 3 tablespoons salt

Methods/steps

In a food processor, combine the onions, green onion, garlic, and bonney peppers and process to a coarse paste.

Remove the leaves from the stems of the thyme, parsely, and marjoram. Place the leaves and the vinegar in a food processor or blender and liquefy.

Combine the onion paste, vinegar mixture, and the remaining ingredients in a bowl and mix well. Cover, transfer to the refrigerator, and allow to sit for 1 week before using. The seasoning will keep in the refrigerator for at least 6 months.

 

 

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