Bajan Seasoning - A true taste of Barbados

 

"Come sit down here with me, darling," Mama said, patting the stool beside her at the kitchen counter. Sunlight streamed through the window, illuminating dust motes dancing in the air and the vibrant green of the herbs laid out on the counter.

"Today," she continued, her voice warm and familiar, "we're going to talk about something fundamental to Bajan cooking, something that gives our food that special flavour: green seasoning. Not just any green seasoning, mind you, but the old-time kind, the way your grandmother and her mother before her used to make it."

Her daughter, Nia, leaned in, her eyes bright with interest. "Like what's in it, Mama?"

Mama chuckled. "It's more than just what's in it, child. It's how you combine them, when you use them, and why. Think of it as the soul of our dishes." She gestured to the array of fresh ingredients. "We start with the basics, of course. Scotch bonnet pepper – handle with care, now! – onion, garlic, and celery. These are your foundation, the strong base flavour for almost everything."

Nia nodded, watching as Mama carefully picked up a vibrant green scotch bonnet. "And then?"

"Then comes the heart of the green," Mama continued, her fingers gently separating the leaves of a bunch of thyme. "Thyme is essential. It has that earthy, slightly peppery note that just sings in stews, soups, and anything braised. We use a good amount of this." Next, she picked up a bunch of marjoram. "Marjoram, or sweet thyme as some call it, adds a milder, sweeter herbaceousness. It's lovely in chicken and fish dishes, gives them a gentle warmth."

She then pointed to a pile of scallions. "These green onions, or shallots as some call them, bring a fresh, oniony bite that's different from the bulb onion. We chop these finely, and they lend a lovely brightness, especially when you're marinating something that will be grilled or pan-fried."

Nia watched as Mama gathered a handful of parsley. "Parsley for freshness, right?"

"Exactly, my love. It adds a clean, slightly grassy flavour. It's good in almost everything, but I especially like it in fish cakes and cou-cou." Mama then picked up a few broad leaves. "And these are shadow beni, or culantro. This has a much stronger, more pungent flavour than regular cilantro. A little goes a long way, but it gives our seasoning that real Bajan depth, that unique aroma you can smell cooking down the street."

"So, you use all of these together?" Nia asked, a little overwhelmed by the variety.

Mama smiled. "Most of the time, yes. For a general, all-purpose green seasoning, this combination is perfect. You blend it all up with a little water or oil to help it along, until it's a smooth, vibrant paste. We used to pound it in a mortar and pestle, you know. That really brought out the flavours, but a blender does the job nicely these days."

"But you said 'variations'?" Nia prompted.

"Ah, yes," Mama said, her eyes twinkling. "Depending on what you're cooking, you might adjust things. For instance, if I'm making pepperpot, I might add a little more thyme and shadow beni for that deep, earthy flavour. Sometimes, a bay leaf or two can be blended in for an extra layer of aroma."

She picked up a small bunch of basil. "Basil isn't always in our traditional green seasoning, but it's a wonderful addition to fish dishes, especially if you're adding tomatoes. It brings a lovely sweet and peppery note that complements seafood beautifully."

Mama then pointed to a piece of ginger. "And don't forget ginger! A small piece adds a warm, slightly spicy kick that's fantastic in stews, especially those with meat like beef or pork. It cuts through the richness and adds a lovely zing."

"So, when would you use some herbs and not others?" Nia asked, her brow furrowed in concentration.

"It's about understanding the flavour profiles, my dear," Mama explained patiently. "Think about it: you wouldn't necessarily put a lot of basil in a souse, would you? The flavour just wouldn't quite fit with the pickled meat and cucumbers. But a bit of extra thyme and scallions would be lovely."

She continued, "For poultry, thyme, marjoram, and a touch of ginger are a classic combination. For fish, you can be a bit more adventurous with basil, parsley, and even a little dill if you have it. Dill isn't traditionally Bajan, but it pairs beautifully with white fish."

"And the scotch bonnet?" Nia asked cautiously.

Mama chuckled. "The pepper is almost always there, but the amount depends on who's eating! For a family meal, you might just use a small piece or remove the seeds entirely to get the flavour without too much heat. If you have brave souls at the table, you can leave a bit more in."

She picked up each herb in turn, explaining its role again. "So, you see, the green seasoning isn't just a random mix of herbs. It's a carefully balanced blend where each ingredient plays its part. The onion and garlic are your aromatic base, the pepper adds the heat, the thyme and marjoram the warm earthiness, the scallions the fresh bite, the parsley the brightness, and the shadow beni that deep, unique Bajan flavour. And then you can tweak it with things like ginger or basil depending on what you're cooking."

Mama then picked up her knife and started to roughly chop the herbs. "The key is to use fresh, good quality ingredients. The fresher the herbs, the more vibrant the flavour of your seasoning will be. And don't be afraid to experiment a little once you understand the basics. Cooking is about feeling your way and creating flavours you love."

She looked at Nia, her eyes full of warmth. "This green seasoning, this is the taste of home, the taste of our traditions. Learn it well, my child, and you'll be able to make any Bajan dish sing."