Want to know the secret to delicious Caribbean food? It’s in the marinade! Trinidad green seasoning is a staple meat marinade in Caribbean dishes. Use it to season your meats, scrambled eggs, tofu and more.
Hi guys! If you follow me on Instagram then you already know that I gave birth. My little girl was born a couple of weeks early on Jan 19th. We’re both healthy and the whole family is totally in love.
Keeping your family healthy shouldn't be hard!
Join over 1456 natural minded moms who are receiving
my tips and strategies
to make better family health a reality.
Get started with
[ 5 PRACTICAL TIPS]
to escape mealtime battles
and get your family eating healthier today!
Life has however become, to say the least hectic. Luckily my mom came to my rescue! My mom is here in Spain and all is well. Aren’t moms just the best?!
Mom’s been cooking for us, whipping up all of my favorite Trinidadian dishes. This Trinidad green seasoning is a must for delicious Caribbean meat dishes like peleau, stewed chicken and curried chicken just to name a few.
Trinidad green seasoning is used as a marinade and the ingredients differ from family to family.
Since I live in Spain I’ve made it with available herbs. For example, I sub cilantro for shado beni (culantro) which is a must for Trinidad Green Seasoning. Parsley, cilantro/coriander, and shado beni/culantro are related to one another.
Cilantro’s flavor is like a mild version of culantro and both herbs can be used interchangeably for this recipe. This article explains the difference between culantro and cilantro.
How to make Trinidad Green Seasoning
Wash and roughly chop all ingredients.
Place all ingredients in a blender or food processor and puree. You may need to add a tiny amount of water if using a blender.
Place in a glass jar with a tight-fitting lid and store in the refrigerator. Will keep for 1 to 2 weeks.
Give this delicious Caribbean marinade a try. You won’t regret it!
Love Caribbean food and drink? Check out my Pinterest board dedicated to this cause 🙂
- juice of 1 lemon
- 1 small onion
- 1 head garlic
- 1 bunch cilantro or shado beni aka culantro
- ½ bunch parsley
- 1 bunch green onions
- small piece of ginger
- sweet peppers
- hot peppers
- Wash and roughly chop all ingredients.
- Place all ingredients in a blender and food processor and puree. You may need to add a tiny amount of water if using a blender.
- Place in a glass jar with a tight-fitting lid and store in the refrigerator.
- Will keep for 1 to 2 weeks.