This is my own version of the classic Caribbean green seasoning, an important flavour source for many jerk dishes. The base recipe comes from Trinidad and Tobago, though I have added influences from Jamaica and Martinique. Note that I’m blending with oil rather than water here as it helps the green seasoning keep longer in the fridge.
Prep time: 10 minutes/Cook time: 10 minutes/Makes: 1 jar
3 celery sticks with leaves
500ml (2 cups) fresh basil, chopped
500ml (2 cups) chopped parsley
4 lemongrass stalks, hard outer layer removed, crushed
2 tbsp thyme leaves
5 cm (2 inches) ginger root peeled and chopped
2 bulbs garlic, cloves separated and peeled
6 spring onions
1 Scotch bonnet chilli
6 strips of pared lime zest
1/2 tsp ground allspice (omit if using for West African cookery)
500ml (2 cups) oil
Method:
Thoroughly wash the celery then chop and combine in a blender or food processor with the leeks. Pulse to chop everything then add in the parsley, basil, lemongrass, thyme, garlic, ginger, chilli, lime zest, allspice and oil.
Pulse to chop again then run the motor to blend everything into a paste.
Pour the mixture into a jar with a tight-fitting lid, pour a little oil over the top to exclude any air and store in the fridge where it will keep for up to two weeks.
