This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago and can be treated as both a base flavoring agent and a finisher. Broadleaf thyme is a strong herb used often in Caribbean cuisine. You’ll need a batch of green seasoning to make either the Aloo and Chana or the Curry Goat (but preferably both!) from Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast.
Ingredients
½
12
8
5
1
1
1
2
½
¼
Preparation
Step 1
Working in batches if needed, pulse lime zest and juice, onion, scallions, garlic, peppers, chile, chives, culantro, broadleaf thyme (if using), thyme, and vinegar in a food processor, scraping down sides as needed, until smooth.
Do ahead: Seasoning can be made 1 day head. Cover and chill, or freeze in small portions up to 2 months.
How it all comes together
Step 2
Use the silky shreds of roti to scoop up all the various curries, chows, and chokas that make up this roti lime feast.
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Reviews (3)
Back to TopLET ME SEE THE FUCKING THING AND I WILL TELL YOU....
Anonymous
10/10/2023