How to make the green seasoning paste that’s so unique to Caribbean cuisine.
Posted on 01 April 2009
The one key ingredient when it comes to cooking any meat or fish dish in the Caribbean, is the green seasoning mix that’s used in the marinating process. Before we go on I’d like to mention a couple things. This recipe usually calls for 2 key ingredients “shado beni” and “Spanish thyme” (aka podina), both of which I can’t get readily get here in Canada, unless I source out a Thai or Caribbean specialty store. For the “shado beni” I’ve substituted in cilantro, which is somewhat similar but less pungent and I’ve left out the Spanish thyme. If you’re based in the Caribbean or can get those 2 ingredients, please use with caution since they can easily overpower the green seasoning with it’s strong flavors. I also couldn’t get the pimento peppers, so I opted for 1 banana pepper, but you can also use a Cubanelle
There are several variations of this seasoning mix, but this is one that I’ve tested and perfected over the years.
You’ll need…
1 bundle of Cilantro (about 1-2 cups)
1 stalk of celery (include leaves if you have it)
1 head or garlic (about 11 cloves)
4 green onions (scallions)
1 bunch of fresh thyme (about 3/4 cup)
1/4 cup of water
pinch of salt (optional)
2-3 shallots (optional)
2 pimento peppers (1 banana pepper or 1 Cubanelle)
*Food processor or blender.
Peel, trim and wash the ingredients and let drain.
Then rough-cut into smaller pieces so it’s easier to manage and work in the blender or food processor.
Add all the ingredients into your food processor or as in my case, a blender (I’m sure my wife is mad at me for showing you our prehistoric blender)… including the water. You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades.
Personally I like to liquify my blend to the consistency of pesto or even a bit more liquid. However you have the choice at this point to make a bit more chunky-like if you wish.
After a few pulse actions you’ll find that everything blends together quite easily. Here’s a picture of the finished green seasoning :
Storage Tips!
From this batch I have a plastic container that I pour half into and keep in the fridge for everyday use, the other half I pour into a freezer zip lock bag and freeze until I get through the batch in the fridge. Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.
You can also get a couple ice cube trays from the dollar store and fill each ice cube area 1/4 up with the seasoning mix and then freeze. Then when it’s frozen, you can dump the cubes into a freezer bag and place back in the freezer. Now whenever you’re cooking, all you have to do is grab a cube and use.
You’ll notice that after time the once brilliant green color will go darker, don;t be alarmed. That’s natural!
Happy cooking
Be sure to leave me your comments or suggestions.
Forgot to mention… this makes about 3 cups of green seasoning.
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hi crisi i live in venezuela and love your web site hope u will keep on sending me some nice recipe
have any trini pepper sauce recipe
Hello Chris – Great job on this website. I could not find any recipes for the different kinds of roti and for accra. Do you plan to add these recipes?
Hi Chris,
I really love your site. Thank you for creating it. I’m from Barbados originally, here in Canada for 36 years now. So many times a year, especially at Christmas and Kadooment (Carnival) time, I miss the incredible Caribbean food dishes, “muh mout duz water fuh dem!”
It is so nice to find a genuine site dedicated to the preservation of all our favourite Caribbean dishes. It’s especially great that you include so many different Island’s incredible creations. I will submit some recipes I have from home, don’t want to duplicate any you already have published, so I will review your list.
Thank you again,
Robin (Sundayfoodman)
hi chris
I cooked the curry stew it was delicious,but i used garam masala with the curry
Barry Sebastian
Hi Chris,
I just found your site yesterday; its great. I grow spanish thyme inside in the winter and outside in the summer so I always have some to cook with. I have also grown shadow beni in the garden but you have to start the plants inside. Right now I’m trying your oxtail recipe, smells good.
- Heather
A special thanks to everyone for taking the time to leave me your comments. I appreciate it tremendously. Heather, I’ve never been successful at growing shado beni here in Canada. no matter what I try. However, you won’t believe how amazing my Spanish thyme (podina) grows.
Again, thanks for leaving your comments.
happy cooking
chris…
Hi Chris,
How can I print the recipes without the pictures?
Maxine, have you tried highlighting the text, then cut and paste it into a text file? If you put it in a simple text editor the pictures will not be there.
Let me know how you make out.
Regards
Chris…
Hi Chris, you doh use bandanya?? i doh see that in your recipes…cuz i know you know thats different from cilantro??
Nadia, this seems to be the one ingredient everyone’s commenting about. See my take in the comments above.
Happy Cooking
Chris…
Hi Chris, Bandanya or Culantro or Chadon beni different names, same herb. Cilantro leave of Coriander has basically same taste, dis ‘trini’ believe.
bandanya and cilantro do not taste the same and i kno that for sure cuz i always use both..bandanya tastes sooo much better!!! lol
Nadia, thanks for commenting. I agree that it’s not the same, but if you get a good bunch of cilantro it will remind you (smell and flavour) of bandanya for sure. The cilantro that’s grown in green houses is a bit weaker than the ones grown out door.
Happy Cooking
Chris..
Thanks for info, I only use bandanya myself. May try cilantro for the experience.
I wish I could readily get bandanya, but that’s not the case unless I drive ah hr into Toronto. Cilantro is not a bad alternative though.
Happy Cooking
Chris…
I love what you made out of your blog. I never said thank you for all this wonderful great ideas you give us all the time.! Thank You!
Hey Chris, out in Queens, NY cilantro and bandanya smell nothing alike loll…I LOVE the smell and taste of bandanya but i use both…i guess you get better cilantro in Canada! I saw your comments after i left the post..
do you have a recipe and pictures for Coconut Fudge…my husband tried to make it and it never hardened
I just happened to click on your website bc I would like to make me some caribbean curry crab, and I’m so happy have all the recipes since its very hard to find here in MD…Thank you , ur dah best!
Sonia, thanks. Let me know how it turns out.
happy cooking
chris…
Sonia, thanks for your kind comments
happy cooking
chris
really is it that easy to make? i can’t wait to try it.
hi, Chris i must say thanks for accepting me on your website. I must let you know that you dont have to drive down to Toronto to get the bandania or the Spanish thyme any chinese store you can get it to buy even the pimentos. I lived in Brampton and you must visit The Oceans Super Market, on Huruntario and Steeles Just across from the Superstore in the ShoppersWorld Mall you can’t missed it at all. And I got the Spanish thyme growing in my Kitchen in a huge clay pot and the bandania grows crazy in the summer. And their is another WestIndian store call Pete’s you know you will get the spanish thyme they are on Huruntario and Vodden opposite the No Frills grocery in Brampton. My recipe for my green seasoning peppers,thyme,spanish thyme,parsley green onion, garlic and onion.
Hi Yasmin:
I live in Brampton as well and shops at Oceans, what is bandania called in the store, I'm sure it doesn't say bandania on the label. Just like the different types of spinach…it's scary to try some of them because they have different names from what we know.
Thanks
Vanita
Yeah Chris, I think your wife is probably a little irritated that you posted pics of that pre-historic blender! But it’s for a good cause, I just made the seasoning and I will soon be using it in one of your other recipes. thank, and keep up the good work
Nykki, thanks for stopping by and commenting. Yea, that prehistoric beast needs to be replaced soon. Works quite well though
Hi Chris,
I am a (Lucian) dietitian in Pickering, Ontario, Canada. I so glad I stumbled upon your site. I love love love it! You are making me a better dietitian and a better me. If there is anything I can do for you, please just ask!
Love you,
Debs
Debs, great to have you here and commenting. We’d love to have you share some of your recipes if you ever have the time. Plus.. as a diettian, maybe you can give us some tips on eating healthier
happy cooking
chris…
I am interested in getting some spanish time and French thicky time to purchas. I will like to have some to purchase so I can have the plants. I am in Alaska and can find only the fine thyme. If you cannot find shadow bendi. Please let me know where I can get these seasoning.
Thanks,
Waiting to hear from you.
Hazell-Ann, thanks for taking the time to visit and comment. The only thing I can suggest is to find and online store that carries the seeds and try setting and planting them in your garden or small indoor container by a window. I’ve never had any luck with shado beni and I’m luck to find it locally here. However, when I visit the Asians stores in Toronto, I get a good supply. Do you have any Asian store local to you? When I get a batch I usually put them in freezer bags and freeze. then break off a little every time I need some. BUT.. it does loose some of it’s flavor though.
I’m very sorry I couldn’t help.
chris…
Check out Richters Herbs (on-line) and you can order either plants or seeds. Since you are in Alaska, you'd probably want the seeds. Ask for Mexican Coriander (Shado Beni) & Big Thyme (sorry I've forgotten the official name) . You can get a catalogue & find all the plants you really want.
Good Luck,
Pat Hall
Windsor, Ontario
you can try a flower shop if you lives in new york
hay Chris – I just like to say that I cook alot, and your recipes are just what I needed to kill the boring -humdrum one way of cooking that I know! Thank you
Glad you're appreciating them.. happy cooking. and thanks for leaving your comments.
Thanks so much for sharing. I have a Trinidadian friend who made a jar of this for me to keep on hand for meat marinades. I thought it was something difficult. So glad to know i won't have to keep bothering her to make it for me. She has shared a few recipes with me but when I stumbled upon this site looking for a recipe for oxtails, I fell in love. For some reason it use to be so difficult to get what I perceived as authentic recipes. This is wonderful. Be blessed and keep up the wonderful work.
Thank you so much for your kind comments. Gives me strength to keep going
OMG….your recipes are fabulous!!!! I will use this site all the time THANK YOU!!!!!
Thanks for stopping by. be sure to tell your friends as well.
can't wait to try your stew chn recipe…haven't had much luck with previous attempts
stumbled on your site and spent hours looking at the recipes…have to tell all my friends
the recipes brought back memories from my childhood days in T'dad..been in Canada 42 yrs
will be cooking a lot of trini foods now…tks a million
Great to have you here and commenting. Do let me know how you make out or if you have any questions.
Hey Chris,
Re: Green Seasoning
Substitute the water with the juice of lemon or sour-orange ( helps to dilate fibres for quicker absorption in meat products) and add 1 ozs. of ginger-root….. you’ll be surprised at the enhanced flavour.
Also I always place the liquid in first (with a dash of aromatic bitters if you have it) and add ingredients quarter at a time perfect! and less opportunity to cut your fingers or warp your blades with spatulas or other utensils when you have to stir the chunky bits in the processoe/blender
Seems you're an expert
.. sounds like when my dad would make his batch of seasoning. Thanks so much for sharing your take on this. BTW.. love the idea of adding ginger.
Hey Chris
I am from trini and grew up watching my mum make green seasoning. I love pimento peppers. So flavourful!. Mum always had it in her kitchen garden but I cannot get it here in Toronto.
I am so happy you have taken the time to share this yummy green seasoning with us.
You are doing a great job and all the best.
Thora.
I feel your pain, I can;t get those peppers either.
Hi,
I've just stumbled on this site and find the conversations informative and entertaining. Great recipies too!
In case you're interested, Pimento Peppers and Spanish Thyme can be found at Charley's West Indian Foods – Morningside & Sheppard Avenues in Scarborough, Ont. (I bought some yesterday)
Hi Chris,
Will definitely try this as best as I can here in Sweden. You mentioned that Spanish thyme can be found in Thai groceries – do you know what it's called?
see: http://en.wikipedia.org/wiki/Plectranthus_amboini… it explains what it is and you can also do an image search for it. I've never seen it in the Asian stores here, but you may have better luck that me. this summer I have some planted in my herb box.
Again Thanks.
I know in Antigua and Dominica, there is a pepper added to the green seasoning that makes it really great without being hot, hot – they call seasoning pepper. The last time I was in DA I asked around the market for the correct name, all I was told it's a mix of the sweet pepper and a hot pepper. In Antigua, their seasoning pepper is a pepper that looks very much like the scotch bonnet chile but not too intense. Thanks for the basic formula..
in T&T we call those peppers are called pimento I believe.
hi cris, i grew up seeing my mother making this paste all the time. sometimes she would add a little olive oil and lime or lemon juice in the paste so that it won't turn dark or even go bad in the refrigerator . it still works for me to this day, try it
like the idea of adding the olive oil. I'll have to give that a try
I recently try your curry stew chilcken and just as you say the family will be asking for more. It was great. Keep up the good work as I will be sharing this with my friends.
thx. your comments are always appreciated.
Hi Chris,
I just love going into your your Caribbean Pot links..it's like a trip down to the islands for me from "cold Canada". For my green marinade, I get " shado beni" from the Chinese supermarkets in Mississauga , they actually carry it.Thanks for warming up my days…
Lynda
you don;t have to remind me about "cold".. winter is around the corner and I done getting depressed. here's hoping for a short and mild winter
Shado Beni is also know as Culantro. Both Culantro and Cilantro can be used in the seasoning.
Hi chris,
add a few pieces of ginger and a little black pepper to enhance the flava.
Thanks for posting this recipe. I've been looking for a Bajan beef and potato curry recipe to no avail, but figured a trini one would do in a pinch;) Just kidding.. ours is probably much the same as yours. Anyway, roti here I come!
Btw, that blender may be old but I find it better than the newer ones. I have the exact one, and I wouldn't replace it.
question: ok so clearly i’m no real cook. When you say 1 stalk celery for the green mix, do you mean 1 single stalk or is stalk referring to what I think is the bunch where individual stalks are broken off?
I made this the other day and froze a bunch of it in cube trays. It is my go-to seasoning for any kind of chicken stew, soups, etc. For best results, I try to marinate for at least 2 hours. I made some chicken stew with chicken that was marinated for over 5 hours and it tasted great! As the other poster mention, ask for Culantro, instead of Shado Beni. The people at my local farmer's market didn't know what I was talking about until I asked for Culantro.
Chris you are sent from God. Thank you for making my cooking life so much easier. My family are really enjoying your recipes.
Sharon Mohammed
Hi Chris, so happy to have "bumped" into your your wonderful site. My roots are in Jamaica, have lived most of my life in UK, lived in Trinidad for a short period, travelled to Africa and East and I love to cook. Talk about fusion cooking, especially when I marry a little something from the different cultures! I have other luvs in my life but this is one of my main passions. Spanish thyme is also called Cuban organo an Im thinking if you live near a Cuban community you might find it there. Imagin my delight when I came across Shado Beni in a Chinese supermarket, especially as I love Trini cooking. You are enpowering a lot of people – just by looking at your ingredients I can tell you can cook and are into authenticity. Remah
I've seen my friend from Trinidad make this to season fish with. However she put all the ingredients in, then added boiling water to it. She is then able to store in a glass jar in the fridge. I've adopted this method adding a little cider vinagar to the mix. Taste great! I like your ice cube tip too!
Hi Chris, i usually use the same ingredients but i use a little ginger and it's great!
Vanessa here; Yea that's how i do my green seasoning also, but i also add a hot pepper and ginger; if im doing it specifically for fish i may add some dill to the mix!!!!!
Love the idea about the ice cubes.
IM A BIG FAN OF ALL CARIBBEAN CUISINE, WHICH IS Y IM ASKING IF U HAVE ANY GOOD RECIPES FOR WEST INDIAN STYLE GINGER BEER?
I was just thinking yesterday that I must make the seasoning before the weekend; and of course your email came through, thanks for the reminder I usually add a piece of ginger as well. Chris I purchased the same blender in 1981 it still works I have the plastic puree jar only the glass jar broke; it took care of 3 generations of baby foods, callaloo, seasonings, coconut, peanut punch and ice for the drinks over time, it was a great investment. Love receiving your emails.
I live in Costa Rica, Shado Beni is known here as culantro coyote, very common and a main ingredient in our typical Rice and Black beans called Pinto. So happy to know another way to use this fabulous herb.
Hi Chris,
Being born in Zanzibar, Tanzania, with roots in Goa, India, living in England for 14years and now in Trinidad, I can say that I have experienced varied culinary delights. Cilantro aka cuthmeri aka dhania is a must in most Goan Cuisine. Feel free to google Goan Cuisine. I am sure some of the recipes will get your taste buds jumping;)
When next you visit Trinidad, I would like you to try my Madras Curry Paste and Eggplant Pickle, available in some selected foodstores, under the Taj Products label. Now here is a plug if ever there was one!
Hello Chris, just wanted to let you know that i love your site. Im from Puerto Rico and my husband from Trinidad. We also make a similar paste, we call it sofrito. I put it on everything. Thak you so much for your emails.
I noticed there is no vinegar, which I kno folks use when they make their own bottled seasonings & the tips abt freezing it is really helpful. Thanks !
Hi Chis,
How is things going thanks for the update of the new recipes. I am scrolling through your website looking for Beef Pie and for the love of moses I can't see the recipe, please can you put a recipe for Beef Pie on your site i am going made here, and current roll, whenever i am home I have to have beef pie and current roll when i am not in sweet TnT i want to have it here
Thanks
Irene
Hey Chris,
I’m about to make the green seasoning. Thank you for the recipe! I love the idea of freezing it into cubes. I’m making bakes and shark for the first time later. My husband is from Trinidad so I cook a lot of Trini recipes. He and his family says I have perfected my doubles recipe, but I’ve never been to Trinidad to compare it myself. I noticed the recipe I have for the bake and shark are different from the bakes used for the doubles. Are their different ways of making the fried bakes or are the bakes for shark completely different than what is used for doubles? I’m hoping they are similar since I have lots of practice with the doubles, lol! Thank you!