It’s really a separate, not-too-spicy Afro-American flavour that supporters swear by across a sweep-ing swathe of the Caribbean map. And in spite of the eerie resemblance it’s not ‘Trinidadian Pesto’, either. The flavour is distinct, and a world away…
Not a dressing
Italian Pesto is as different as can be from the traditional ‘Italian Dressing’ Med Marination treatment.
Likewise, Trinidadian Green Seasoning is not, in any way, interchangeable with Haitian Epis (which looks much the same, and shares many of the same ingredients, but is much hotter).
Nor are either of those related flavour-wise to Jamaican Jerk or Puerto Rican Sofrito.
Italian foodies love Pesto on chicken and fish. But Caribbean Green Season-ing Lovers stress that, in spite of the obvious similarity in appearance, their signature flavouring not a Pesto, either. Instead, they’ll claim it’s great with any kind of protein and many kinds of vege-tables. The ultimate, go-to Caribbean ‘cooking sauce’.
Green Seasoning IS pesto-like in that it’s not very spicy. Just barely blessed with a brisk breath of chili pepper heat, not burdened with a broadside of Scotch Bonnet blast. Where the greater, international ‘curry’ concept is usually described as ‘spicy’, Green Seasoning is a much her-bier concoction.
What’s in it?
The top-tier ingredients in Green Seasoning include: onion, chives (scallion), celery, garlic, thyme, pimento, bell pepper, parsley and chadon beni. Chadon Beni is also commonly known as ‘culantrao’ depending on which island you’re visiting at the moment. It’s a bold-flavoured deep-green leafy vege-table you’ll probably have to seek out at a Caribbean grocery.
Caribbean cuisine devotées will tell you that Chadon beni worth every bit of the trouble and expense you may have to go to get it. They’ll insist there is simply no substitute. Not even anything that rates as an acceptable alternative.
The details…
Every cook who uses the Green Seasoning regularly has their own tips and hacks to offer.
For instance, a little water or olive oil can be used to loosen up the paste if desired. DO NOT use vinegar or wine. Either of those will result in an off-taste in the finished product. Some folks use Green Seasoning as paste while others prefer to slather it on, more like a creamy dressing that will maintain closer contact with the protein and, therefore, transfer more flavour to the food. The choice is up yo you.
And… While not specifically called for in some recipes, fans say Green Seasoning just isn’t complete (or ‘the same’) without a good squeeze of lemon juice and a grating of fresh ginger!
I found this post particularly helpful as a source of background info the first couple of times I made it. Also, obviously, an insider’s view on the whys and wherefores…
My take
While I caught your attention with a headline mentioning ‘Jerk’, that was a ruse – something to give you a general idea about what the post was going to be about. I can now admit that the Green Seasoning is not really a newstlgised Jerk seasoning in any meaningful sense. But it is a member, in it’s own right, of the mysterious, classic family of Caribbean marinades and flavour bases.
Once you get your head around the different characters and nuances of Green Seasoning, Jerk , Sofritos and Epis, you’ll be able to acquit yourself knowledgeably about the subject, and leave dinner conversation companions with the impression that you’re some kind of expert on the subject.
Which now, of course, you are!
~ Maggie J.