Treasures of My Caribbean Kitchen
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.
- 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)
Remove the stems from the thyme and marjoram and place in a blender with
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
Barbadian Seasoning will keep in the refrigerator for up to 6 months.
Ms. Anne-Marie Whittaker's website:
Recipe © Anne-Marie
Whittaker, 1999, 2002 - Copyright ©
2002 - All Rights Reserved.
Web Published: September 27, 2002.