June 23, 2002 – The Virgin Islands' annual celebrations are traditional times to enjoy savory foods flavored with local seasonings. The 2002 St. John Festival Food Fair was Sunday, but the Village will be offering more taste treats.
For many years, Jane Johannes has overseen the 20-some stalls in the Village in Cruz Bay — while also cooking the food for her own booth. "I love to cook all kinds of local foods, and I cook fresh every day the Village is open," she says. And, she adds, "That means I barely sleep for the week."
Johannes' specialties include whelks washed in vinegar and lime juice, stewed until soft and served "just so" or with fungi, sliced sweet potato and green salad. She's also known for her conch in a rich, delicious butter sauce and grilled spiny lobster. And when it comes to fried fish and chicken, Johannes' versions are much sought after, thanks to her secret seasoning. She uses a mortar and pestle to grind a blend of ingredients including garlic cloves, hot peppers, fresh thyme, green curly parsley, pond salt and black pepper.
Making fresh seasoning isn't hard, and the taste it imparts to foods makes it well worth the effort. The recipe below is not Johannes' secret version, but it is a mighty tasty one.
Native Seasoning
3 to 6 small hot peppers
1 stalk celery with leaves
1/4 bunch fresh parsley, washed and dried
2 scallions
5 small pieces of chives
1 teaspoon fresh thyme leaves
6 cloves fresh garlic
1 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves1/8 teaspoon mace
1/8 teaspoon cinnamon
Pinch nutmeg
1/3 cup fine salt
Grind, chop or pound peppers, parsley, celery, chives, thyme and garlic in a mortar until very fine. Add remaining ingredients and mix well. Store in a covered jar with a tight-fitting lid in the refrigerator. Makes 1/2 cup seasoning.
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