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caribbean green seasoning

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Caribbean Green Seasoning
Gluten Free Sauces & Condiments Vegetarian

Caribbean Green Seasoning.

7 Comments on Caribbean Green Seasoning.

Yes, I’ve shared a few Caribbean Green Seasoning videos on YouTube and Facebook, and while I have shared a version here on the website, that recipe dates back to 2009 and since then over 700 recipes have since buried it. Basically people are having a difficult time finding it. If you’re not familiar with Caribbean Green Season, it’s the go-to marinade for our poultry, meat, fish + seafood and vegan/vegetarian dishes.

You”ll Need…

750 ml Olive Oil
15-18 scallions
.226g (about 1/2 lb) garlic
3 cups chopped parsley
6 Pimento peppers (aka seasoning pepper)
2 Green Scotch Bonnet Peppers (see note below)
2 cups chopped Cilantro (coriander – see note below)
1 bundle Thyme (about 50-70 sprigs)
1 cup chopped celery (leaves)

5 Italian roaster Peppers

Note. Please watch the video below as I explain a few things concerning the ingredients of my (and potentially your) Caribbean Green Seasoning. Especially why I DO NOT recommend adding ginger, rosemary and basil. Further to what I mentioned, I find that since Basil is a delicate herb and, it’s better used fresh. If I had more seasoning peppers (Pimento) I’d use those instead and not the Italian Roaster Peppers (Cubanelle works too). Since I didn’t have time to drive to Toronto to get Chadon Beni (culantro) I opted for Cilantro. Usually my garden has Spanish Thyme (big leaf aka podina), sadly not this year. Should you do decide to use Rosemary and you have Spanish Thyme, do use sparingly as there are very pungent and can overwhelm your Green Seasoning. As explained in the video I use Olive or Grape Seed oil as my base as it helps to maintain the vibrant color and flavor of the finished green seasoning. Traditionally people use water or vinegar. Finally, you’ll notice I didn’t use any onion in my Green Seasoning, as I find that it diminishes the shelf-life of it (goes bad quickly).

Start by washing the ingredients really well, especially the cilantro which can have a bit of dirt still attached to the roots. In washing, remove dead leaves and other debris.

Allow them to air dry on a kitchen towel, then give everything a rough chop to make it easier for your blender or food processor. I much prefer using a food processor as I can get it to the perfect texture and consistency. I like it somewhat thick and with a bit of body as compared to most people who basically liquify it.

With the Thyme, you may use the tender stems, but PLEASE Remove the woody ones and discard. They may not break down in the food processor and become a choking hazard when you use the Green Seasoning later on in your meals.

Stack (in layers) some of each ingredient, add about 1/2 the oil and pulse with your food processor (yes, you can use a blender as well). Stop to scrape down the sides and to keep adding more of the herbs, garlic and peppers.

I like layering the ingredients as I find I get a much better combination at the end. I did mine in two batches as this lot will make a few containers of Caribbean Green Seasoning.

I then fill up containers (save the ones after use as the Green Seasoning smell and taste will taint them), BUT leave about a cm space to the lid. Then to the back of the fridge where they live for the next couple months… until it’s time to make another batch. They will keep for at lest 6 months in the fridge if you’re wondering. Additionally you can freeze the Green Seasoning in ice trays, pop them out, then into a freezer bag and store in the freezer. Every time you need some, pop a cube out, instead of having to thaw a full container.

Recipe Card

Caribbean Green Seasoning
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Caribbean Green Seasoning

Cuisine: Courses: , , Recipe Keys: Dairy Free Gluten Free Vegetarian
Difficulty: Intermediate Prep Time 10 mins Total Time 10 mins
Servings: 10

Description

A large-batch version of Caribbean green seasoning, ideal for meal prep and frequent cooking. This traditional blend of fresh herbs, peppers, and aromatics is a cornerstone of Caribbean cuisine, used to marinate meats, season stews, and elevate everyday dishes with bold, authentic flavor.

Ingredients

Instructions

Video
  1. Wash all herbs and peppers thoroughly and allow them to air-dry. Roughly chop the herbs, garlic, and peppers to prep for blending. Remove woody stems from thyme; use only tender stems and leaves.
  2. In a food processor or blender, add half of the chopped ingredients and half of the olive oil. Pulse until the mixture begins to blend.

  3. In a food processor or blender, add half of the chopped ingredients and half of the olive oil. Pulse until the mixture begins to blend.

  4. Gradually add the remaining ingredients and olive oil, blending until the desired consistency is achieved.

  5. Transfer the green seasoning to clean glass jars, leaving about 1 cm (½ inch) of space at the top.

Note

Please watch the video below as I explain a few things concerning the ingredients of my (and potentially your) Caribbean Green Seasoning. Especially why I DO NOT recommend adding ginger, rosemary and basil. Further to what I mentioned, I find that since Basil is a delicate herb and, it’s better used fresh. If I had more seasoning peppers (Pimento) I’d use those instead and not the Italian Roaster Peppers (Cubanelle works too). Since I didn’t have time to drive to Toronto to get Chadon Beni (culantro) I opted for Cilantro. Usually my garden has Spanish Thyme (big leaf aka podina), sadly not this year. Should you do decide to use Rosemary and you have Spanish Thyme, do use sparingly as there are very pungent and can overwhelm your Green Seasoning. As explained in the video I use Olive or Grape Seed oil as my base as it helps to maintain the vibrant color and flavor of the finished green seasoning. Traditionally people use water or vinegar. Finally, you’ll notice I didn’t use any onion in my Green Seasoning, as I find that it diminishes the shelf-life of it (goes bad quickly).

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Gluten Free Meat & Poultry

The Ultimate Outdoor Curry Duck Recipe.

4 Comments on The Ultimate Outdoor Curry Duck Recipe.

cooking curry duck (14)

I’ll be honest and say I was not a fan of curry duck nor goat, growing up on the islands. While I do eat curry goat occasionally now, I did develop a weakness for  spicy curry duck in my adult years. Especially when it’s summertime and I can use my outdoor wood-burning stove, as we’re doing in today’s recipe. Nothing beats the deep flavor you get cooking over a wood fire.. the spices which makes up a good curry powder seems to take on a totally different flavor profile, compared to when cooked indoors or even on a propane flame outside.

You’ll Need…

8-10 lbs Duck
1 tablespoon salt (adjust)
1/4 teaspoon black pepper
2-3 tablespoon Caribbean Green Seasoning
1 teaspoon Roasted Geera (Cumin powder)
1 tablespoon Amchar Masalla
8 cloves garlic (chopped)
2 scallions (chopped)
1 small onion (diced)
1 medium tomato (diced)
1/2 small onion (diced)
5 sprigs thyme
1 big leaf thyme (podina aka Spanish thyme)
2-3 scotch bonnet peppers
2-3 cups water.
4 tablespoon curry powder
3-4 tablespoon veg oil
3/4 cup chopped cilantro
2-3 cups water

Important! If doing this recipe gluten free, please go through the entire list of ingredients to ensure that they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour as a filler.

Have your butcher use his band-saw to cut the duck into 1 – 2 inch pieces as the bones can be rather tough and brittle as well. Additionally, if you source your duck (Muscovy) at a Caribbean store, ask them to fire roast it (outer skin) if they can. This will help burn off any baby feathers. I’m not a huge fan of the skin and fat (duck can be very fatty) so I trimmed off as much as I could, then I washed the now trimmed pieces of duck with the juice of a lemon and cool water. Drain and get ready to season.

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 In a large bowl, place the duck, tomato, salt, black pepper, 2 scotch bonnet pepper (be mindful that this is supposed to be a spicy dish but you can tailor it to your own liking) , thyme, Caribbean Green Seasoning, Geera, Amchar Masalla, the small onion, scallion and big leaf thyme (crushed of chopped finely -optional). Give this a good mix and allow to marinate for at least a couple hours, but overnight in the fridge is probably best.

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I had a good bed of coals and a couple logs in my fire, so on went a heavy iron pot over the heat, along with the vegetable oil. This was followed by the diced 1/2 onion, which cooked for 2 minutes (try to have a low heat if you can), then I went in with the garlic. After 30 seconds I added my curry powder and cooked until it got fragrant and darker. This step allows us to cook off any raw curry taste which could happen at the end and allow the spices which makes up the curry powder to fully bloom.

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It’s now time to start adding the seasoned duck to the pot and try your best to stir well, so every piece of duck is coated in the lovely curry base we created. If you can, turn up your heat (I can adjust the heat by how much oxygen I allow into my wood burning stove) and allow the pieces of duck to sear a bit. Then reduce the heat to low, cover the pot and allow to cook for about 10 minutes. Be sure to stir it a couple times.

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It’s now time to burn off all the liquid which will naturally spring-up. This step is to give the duck that rich curry flavor and color. Do NOT skip this step please. So basically all I did was add a bit more fire, removed the lid off the pot and got things back to the oil we started off with. Be sure to stir well, so it doesn’t burn during this step. This may take between 5-10 minutes to burn off.

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Put the water in the same bowl you marinated the duck in, to pick up any marinade which may have been left back. Then pour it into the now ‘dry’ duck meat in the pot. Give it a good stir and bring back to a boil and then reduce to a simmer. Cook with the pot closed for about 40 minutes. Be sure to stir every 5-8 minutes or so and if you find that it’s drying up too fast, do add a bit more water. NO.. do NOT add any type of stock to the pot. Add some coconut milk if you want to add a different flavor to the curry.

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Here’s where you’ll now personalize things. Taste for salt and adjust, see if the meat is tender enough for you (depending on the age of the duck, it can take a bit longer to get tender).. if not cook a bit longer, and adjust the gravy to the consistency you like. Finally add the chopped cilantro (shado beni will be the typical choice in Trinidad and Tobago) and I like adding another finely diced scotch bonnet at this point as well.

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Remove the pot off the heat source and allow the residual heat to warm the diced pepper and cilantro. Get ready to enjoy the best ever curry duck you’ve ever made/had. You may thank me by sharing this recipe with your friends. (smile)

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Couple things.. be sure to wash your hands with soap and water immediately after handling the Scotch Bonnet peppers and you can control the amount of heat in this dish by how many peppers you choose to use as well as by using the seeds of the peppers or not. The seeds and white membrane surrounding the seeds is where the raw heat will be.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2