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Bajan Seasoning

Bajan seasoning is a staple in most Barbadian homes. It is used mainly in meats and fish. I rarely saw it being used in vegetable fare in the past but I do not see why not. Actually Bajan Seasoning can save sauces and bean stews or help to improve the flavour. There are always disputes to weather “X” person makes a better seasoning than “Y”. The thing is there is no perfect Bajan Seasoning recipe out there. There are some that are better than others but there is no fixed rule of what ingredients to use. Some people use parsley others cringe at using it, some people use sweet bell peppers in their seasoning. There are however a few ingredients that  should be used to make a typical Bajan Seasoning. A Bajan seasoning is a wet seasoning. It can be brushed on tofu or tempeh, used in curries and bean stews or it can be used to jazz up casseroles. It can be stored in the fridge for a long time and you do not have to use too much to get a good flavour. Bajan seasoning is found  in most supermarkets in Barbados, however many people make their own at home sometimes sans a food processor. My parents use to make it just with a knife and it would have the same smooth texture as if you used a food processor. It is is 2009 and I will not slave over making seasoning like that. You can pop chopped ingredients into the food processor and in 5 mins you have homemade Bajan Seasoning. This is my version of Bajan Seasoning as I said this recipe is not fixed and you can be  very free with it. Enjoy

Bajan Seasoning

1 large bunch of eshallots,1 medium large onion, 3 cloves of garlic (or more), 2 large limes juiced,2 Scotch Bonnet peppers(use 1 if you do not want the seasoning too spicy), 1/3 cup of distilled vinegar( or more), handful sprigs of fresh thyme, a handful sprigs fresh marjoram, 1 tsp curry powder, 1 tbs. black pepper, 1 tbs ground clove, 1tbs paprika.

Method

Chop onions coarsely and eshallots( large chives), garlic and peppers( use gloves or a knife and fork when cutting the peppers). Add the remaining ingredients to the food processor and process until smooth as in the photo above. At this point the seasoning taste is deceiving. I would let this cure in a sterile bottle in the fridge for about a week before I really taste it. After a week you can add more spices if you wish. This batch was very good so I will not alter this. If you use less spices, in terms of quantity you would get the same basic Bajan seasoning. You can omit salt if you are diabetic, you can omit the hot peppers if that is not your thing. I hope you enjoy this condiment as much as I do. Remember it is not recommended you eat this raw as a dip. It is better you use on your protein sources and cook.


This information is provided courtesy http://caribbeanvegan.wordpress.com/. For more information about this article and other great recipes, visit http://caribbeanvegan.wordpress.com/.



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