SHHHHHH!!! You can’t tell anyone about this!..*comes closer*… Do you want to know why Caribbean food always tastes sooooo good??? Well I’m going to tell you but you must promise to never share! Ok?! Excellent!… I trust you!
It’s this! Green seasoning! We all make it, everyone has their own variation, there’s never an exact measurement, you know you’ve got the right amounts of ingredients by a certain smell! Once you know it, you’ll remember it forever! I just can’t explain it!
Green seasoning is used on meats, fish, vegetables and even for a body scrub *ok maybe not a body scrub…really don’t do that*.
My preferred blend includes;
- cilantro (shadow benny/ bandania is used in the Caribbean, cilantro is in the same family)
- spanish thyme
- congo/ scotch bonnet/habanero pepper
- pimento pepper
- lime or lemon juice
Then you blend it together until smooth and store in the fridge. Use this pesto looking mixture to marinate meats, fish and vegetables for incredible flavor! So go on! Grab an islander and have them tell you if you’re on the right track! 🙂
That salmon was such a jerk but he sure tasted good! hahahaha… what… you don’t get it? It’s ok, it’s an inside Caribbean joke. Nevermind! Ha!
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.
It really is so simple to do! My preferred brand of Jerk Marinade is called Walkerswood. You can get mild *no true Caribbean person with self-respect ever buys mild!* or the hot and spicy! You slather the marinade on and let it do its thing for a few hours or overnight, if you dare and then you grill or bake over a medium to low heat until finished. Let it rest a bit and then prepare your taste buds for the spicy, savory, melt in your mouth goodness *insert Homer Simpson drool* Easy peasy!