Shadow Bennie (Chadon Bene)

Summer/Fall 2006

  • 1/2 cup chadon bene (or cilantro), finely minced
  • 1 1/2 cups white or wine vinegar
  • 2 cloves garlic, finely minced
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon seeded, finely minced hot peppers
  • 1/2 cup lime juice
  • 1/4 cup fresh chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh basil

Direction

Combine all the ingredients. Put in a sterilized bottle or jar. Let settle at room temperature for a couple of hours. The mixture can be refrigerated and used later in stews and curries.

-By Rosemary Parkinson

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