The following recipe is from the island of Barbados. In fact, this is the taste of Barbados used much like Jerk seasoning in Jamaica. Rub this seasoning between the meat and skin of chicken before cooking, smear on fish before grilling, frying or steaming and is also good on pork and goat before BBQing. Use as a marinade for shrimp, scallops or chicken wings for a real grilled treat. Shrimp and pineapple kabobs with Bajan is a dish to die for.
The national dish of Barbados is cou-cou and Bajan fish. This is a cornmeal mush with okra cooked in it topped with bajan seasoned steamed fish rolled up. The liquid is poured over all as a kind of gravy.
A word of warning *this is hot*
Bajan Seasoning
INGREDIENTS:
1 pound Onions - coarsely chopped
5 ounces Green Onions - coarsely chopped
8 cloves Garlic
4 Scotch Bonnet Chiles (Habaneros) - stemmed and seeded
2 ounces fresh Parsley - finely chopped
2 ounces fresh Thyme - stems removed
2 ounces fresh Marjoram - stems removed
1 1/2 cups white Vinegar
2 tablespoons Worcestershire sauce
1 teaspoon ground Cloves
1/4 teaspoon Black Pepper
3 tablespoons Salt
DIRECTIONS:
Traditionally, whole peppers are used in this mix, simply remove any attached stem.
In a food processor, combine onions, green onions, garlic and chiles; process to a coarse paste; transfer mixture to a medium bowl. In food processor or blender, place parsley, thyme, marjoram and vinegar; liquefy and add to onion paste. Add remaining ingredients; mix well. The end product will be thick but not a paste.
Cover and refrigerate a full week before using. Decant into sterilized jars, the mixture will keep in a refrigerator for at least six month.
The national dish of Barbados is cou-cou and Bajan fish. This is a cornmeal mush with okra cooked in it topped with bajan seasoned steamed fish rolled up. The liquid is poured over all as a kind of gravy.
A word of warning *this is hot*
Bajan Seasoning
INGREDIENTS:
1 pound Onions - coarsely chopped
5 ounces Green Onions - coarsely chopped
8 cloves Garlic
4 Scotch Bonnet Chiles (Habaneros) - stemmed and seeded
2 ounces fresh Parsley - finely chopped
2 ounces fresh Thyme - stems removed
2 ounces fresh Marjoram - stems removed
1 1/2 cups white Vinegar
2 tablespoons Worcestershire sauce
1 teaspoon ground Cloves
1/4 teaspoon Black Pepper
3 tablespoons Salt
DIRECTIONS:
Traditionally, whole peppers are used in this mix, simply remove any attached stem.
In a food processor, combine onions, green onions, garlic and chiles; process to a coarse paste; transfer mixture to a medium bowl. In food processor or blender, place parsley, thyme, marjoram and vinegar; liquefy and add to onion paste. Add remaining ingredients; mix well. The end product will be thick but not a paste.
Cover and refrigerate a full week before using. Decant into sterilized jars, the mixture will keep in a refrigerator for at least six month.
