Best Bajan Spice Blend Recipes

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BAJAN SPICE BLEND



Bajan Spice Blend image

This spice blend is from Barbados, where it is used in Chicken and/or fish dishes as a marinade. This recipe is from The Habanero Cookbook by Dave DeWitt & Nancy Gerlach.

Provided by Chef Sean 2

Categories     Peppers

Time 5m

Yield 1 chicken worth

Number Of Ingredients 10

2 scotch bonnet peppers or 2 bonney peppers, deseeded and destemmed, chopped
6 green onions, including the green tops, chopped
3 garlic cloves, chopped
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh garlic
1/2 teaspoon ground cloves
1/4 teaspoon ground cumin
1 teaspoon ground black pepper (fresh preferred)
2 tablespoons fresh lime juice
2 tablespoons vegetable oil

Steps:

  • Place all ingredients in a blender or food processor.
  • Puree to a paste, adding more oil if necessary.

Nutrition Facts : Calories 353.1, Fat 28.3, SaturatedFat 3.7, Sodium 34.9, Carbohydrate 25.7, Fiber 5.4, Sugar 7.7, Protein 5.2

BAJAN WET SEASONING



Bajan Wet Seasoning image

Here's a recipe based on one in Taymer Mason's "Caribbean Vegan" book. I've made this many times, sometimes with the exact ingredients and sometimes with some missing or substituted ingredients but it has tasted great every time. Use when cooking meats (or vegan substitutes) in Caribbean styles. This is also great to use in sauces, stews, soups, etc.

Provided by Rotten Ronny

Categories     Sauces

Time 15m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 14

1 cup green onion, coarsely chopped
1 small onion, coarsely chopped
3 -5 garlic cloves, coarsely chopped
1 -2 scotch bonnet pepper, seeded if you want less heat (or habanero peppers or even 2-6 dried hot red peppers)
3 tablespoons lime juice or 3 tablespoons key lime juice
2 tablespoons fresh thyme, removed from stems (or two teaspoons dried thyme)
2 tablespoons fresh marjoram, removed from stems (or two teaspoons dried marjoram)
2 tablespoons fresh parsley, coarsely chopped (or two teaspoons dried parsley)
1 -2 tablespoon salt
1 tablespoon black pepper
1 tablespoon mild paprika
1 teaspoon Madras curry powder
1 teaspoon ground cloves
1/3 cup distilled white vinegar or 1/3 cup pickling vinegar

Steps:

  • Place green onions, onions, garlic and peppers into a food processor and pulse to chop more finely but still with plenty of texture.
  • Add lime juice, thyme, marjoram and parsley and pulse some more.
  • Add all the remaining ingredients and process until mostly smooth but still with some texture.
  • Keep in fridge for up to 12 months.

Nutrition Facts : Calories 7.3, Fat 0.1, Sodium 292.5, Carbohydrate 1.5, Fiber 0.5, Sugar 0.4, Protein 0.3

BAJAN GREEN SEASONING



Bajan Green Seasoning image

a secret ingredient in most caribbean kitches, this is good for anything from brushing on chicken or adding to stews and soups. It calls for one week to mature but i am sure 4 or 5 days will be enough as well. Keeps for 6 months in the fridge.

Provided by MarraMamba

Categories     Caribbean

Time 11m

Yield 1 jar

Number Of Ingredients 13

1 onion, roughly chopped
4 spring onions, white and green parts roughly chopped
2 garlic cloves, peeled
1 bonney peppers or 1 habanero pepper, seeds and stem removed
1 tablespoon thyme, leaves
1 tablespoon chopped parsley
1 tablespoon chopped marjoram
100 ml white wine vinegar
1 lime, juice only
1 teaspoon curry powder
1 pinch ground allspice
1 pinch ground black pepper
1 tablespoon salt

Steps:

  • In a food processor, blitz the onion, spring onions, garlic and chili to a coarse paste.
  • Add the herbs and vinegar and lime juice and blitz again. Stir in the remaining ingredients.
  • Cover and store in the fridge for a week before using to let the flavours mature. It will keep in the refrigerator for six months.

Nutrition Facts : Calories 126.7, Fat 1, SaturatedFat 0.2, Sodium 7000.5, Carbohydrate 31.4, Fiber 7.5, Sugar 9.8, Protein 4.5

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