2004-05-17
Seasoning Your Meal
CaribbeanToGo Staff Writer
The key to great Caribbean cooking is not simply the ingredients. Nor does the secret lie in the various tropical spices, herbs and seasonings that are available fresh from the market.
Instead, any cook from the Caribbean worth his/her salt will tell you that the answer lies in the way that the meal is prepared. Many islanders would cringe at the thought of coming home after a long day, thawing out a piece of meat in the microwave, then preparing it for dinner. Meats, in particular, require special attention, and are seasoned well in advance of the actual meal. It is typical to season the meat portion of your meal early in the day, or even the night before cooking it. This allows the flavors of the various seasonings to be absorbed by the meat, making the meat that much more tender and succulent.
Although some Caribbean dishes are hot, spicy and not for the feint of heart, most meals are not prepared with a lot of hot pepper. Scotch Bonnet peppers ARE hot, but they also add a great flavor to your meal that cannot be easily duplicated. If used whole, these peppers will add the flavor without making your meal hot. Other popular seasonings are thyme, scallions, onions, garlic and pimento (otherwise known as allspice).
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