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Treasures of My Caribbean Kitchen
Anne-Marie Whittaker

by Anne-Marie Whittaker

This seasoning is the secret to the success of many mouth-watering Barbadian dishes. It is found in almost every home and comes in several variations. This one is particularly nice.

Ingredients:

• 1½ cups vinegar
• 2 oz thyme
• 2 oz parsley
• 1 lb onions
• 5 oz green onions
• 2 oz marjoram
• 4 Scotch Bonnet peppers or habanero (add more to make it hotter)
• 4 oz garlic
• ½ oz ground clove
• 2 tbs Worcestershire sauce
• ¼ tsp black pepper
• 4½ tbs salt
• ½ tsp MSG (optional)

Method:
Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquefy.
Place the onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute. Blend this together with the seasoned vinegar in a mixing bowl.
Stir in the salt, MSG, Worcestershire sauce, ground clove and black pepper. Bottle and refrigerate.
Leave it to stand for one week, before using as required.

It is used in Steamed Flying Fish recipe.

Note:
Barbadian Seasoning will keep in the refrigerator for up to 6 months.

More recipes by Anne-Marie Whittaker

Ms. Anne-Marie Whittaker's website: Native Treasures