Citizens, Trinidad and Tobago cuisine is indicative of the blends of Indian, African, Creole, Amerindian, European, Chinese and Lebanese gastronomic influences.
In fact, Trinidad and Tobago has one of the most diverse cuisines in the Caribbean and is known throughout the world. There are more than one national dishes, in fact, there are so many that T&T may have more national dishes than any other country, national dishes include Callaloo, Bake & Shark, Doubles, Pelau, Curried crab & dumplings, Oil Down, Pastelles, Black Cake, Dhal Puri Roti, Buss-up-shot Roti (Paratha), Murtanie (a.k.a. Mother-in-law) and Souse.
Virtually all of these recipes can be served with the ubiquitous Trinidadian “green seasoning”, a spicy blended paste of herbs, vegetables and spices. Variants of this green seasoning are in fact found throughout the Caribbean.
There is no set recipe for green seasoning, and in fact the recipe can change daily depending on what is available in the market! As such, my version is as authentic as anyone else’s, and does hew closely to the typical Trinidadian version of this zesty condiment. 🙂
Battle on – The Generalissimo
½ cup chopped green onion
½ cup chopped parsley
½ cup Spanish Thyme (preferred) or fresh oregano
½ bunch cilantro
½ bunch culantro (aka bandhania or shado beni) (if not available, use cilantro or parsley, as you prefer)
½ cup fresh thyme (soft stemmed)
1 cup chopped sweet basil
2 tablespoons rosemary leaves
3 ½ tablespoons grated ginger
1 ½ teaspoons salt
1 ½ tablespoons bouillon powder (optional)
14 cloves garlic, peeled
1 medium onion, peeled and chopped
6 pimiento peppers, stemmed
½ red sweet pepper, seeded
½ orange sweet pepper, seeded
6 jalapeño peppers or to taste, seeded
4 Serrano peppers or to taste
½ cup chopped celery (leafy part)
Grind all together in a food processor. Refrigerate, lasts up to 2 weeks.