Bajan seasoning is found in almost every home and is the secret to the success for many mouth-watering Bajan dishes. One of the favourite uses is to place it between the meat and skin of fish or chicken before grilling, baking, or frying.
Most Bajan’s today use a ready made alternative such as: Delish Bajan Seasoning.
Here is a generic Bajan Seasoning recipe. With hand-me-down recipes such as Bajan Seasoning each cook or family had their own “secret” recipe. The the main problem is knowing the proportions of each ingredient. Too much of the cloves or the hot peppers can ruin the recipe.
- 1 pound onions, peeled and coarsely chopped
- 5 ounces green onion, coarsely chopped
- 8 garlic cloves, peeled
- 4 bonney peppers, seeds and stems removed, or substitute habaneros
- 2 ounces fresh thyme
- 2 ounces fresh parsley
- 2 ounces fresh marjoram
- 1 1/2 cups vinegar
- 2 tablespoons Worcestershire sauces
- 1 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 3 tablespoons salt
In a food processor, combine the onions, green onion, garlic, and bonney peppers and process to a coarse paste.
Remove the leaves from the stems of the thyme, parsley, and marjoram. Place the leaves and the vinegar in a food processor or blender and liquefy.
Combine the onion paste, vinegar mixture, and the remaining ingredients in a bowl and mix well. Cover, transfer to the refrigerator, and allow to sit for 1 week before using. The seasoning will keep in the refrigerator for at least 6 months.
Heat Scale: Hot
1 thought on “Bajan Seasoning”
William, thanks for this recipe – we are having withdrawal symptoms here. Now we can last out a few more months until we get to Barbados.