Anyway, so what to do? Killem, kindly reminded me of a post I had planned to do on Bajan food, or, more precisely, what makes Bajan food taste so damn good! It's all in the Seasoning! It's a recipe made by many, but in my taste buds opinion, 'best' by Cummins.. a wonderful woman who has been with my Grandparents for
Learn to make this, and it will transport any fish, chicken or meat you cook, to a whole other realm/planet/universe!
1 bunch of spring onions (green onions)
1 Scotch Bonnet pepper
Bunch of parsley and dill (not too much)
1 sprig of thyme
1 sprig of sweet marjoram
3 garlic cloves
1 small onion
Lime juice, vinegar*, salt and pepper
Chop the green onions finely... Cummins is kindly demonstrating for you...
They should end up looking like this...
Now, mix in the dill and parsley. Not too much of either...
Here's the right amount of Sweet Marjoram (Gosh, I need a manicure, and please, don't anyone lift my prints from that!!)
Now the thyme. About this much...
The next ingredients (onion and garlic)
Forgive me, Cummins was getting a bit annoyed with me at this point, and you may notice a deterioration in the quality of pix:
Are grated into the mix..
Then chop in, oh.. about that much pepper - or whatever you can handle without steam coming out your ears...
Finally, add in some lime juice. Cummins is using frozen lime juice since limes are out of season at the mo. Just as good, but you should try to use fresh whenever possible.
Now, you just season with a pinch of salt, pepper and maybe add a splash of vinegar, bottle and you're all set to blow away your wife, mate, husband, lover, significant other with this lively mix of flavour and pepper in your next dish. Just slice a few slits in whatever you're cooking and Season! I am open for dinner invitations.. if one should feel inclined;-)
So, Cummins... since this is your recipe, lets make you famous - you deserve it!
Pose for the camera....
Ahhhh... I do love you Cummins!