Do you remember the lockdown days back in 2019-2020? All the businesses were closed, including our favorite street food spots. I know a lot of us missed going out for a piping hot serving of doubles, with all the sauces and toppings that make it the perfect snack.

We tried making doubles at home, but there was one sauce we couldn’t make without chadon beni sauce. That signature green sauce was a must-have for every homemade doubles attempt, bringing the right balance of herbaceousness and heat.

But Chadon beni sauce isn’t just a “doubles” thing. If you’ve ever been to a BBQ joint in Trinidad, you’ll notice a bottle of this sauce sitting right alongside the pepper sauce, ketchup, and other condiments. Its bright, tangy flavor adds a punch to just about anything.

In this post, I’ll share how to make this simple, flavorful sauce at home. But first, let’s talk a little bit about chadon beni itself.

What is Chadon Beni?

Chadon beni (pronounced sha-don ben-nee) is a leafy herb that’s similar in flavor to cilantro, but much stronger and more pungent. It’s often referred to as “culantro” or “recao” in other parts of the Caribbean and Latin America.

While cilantro is more widely known around the world, chadon beni is what gives many Trini dishes their distinctive flavor. It’s the herb that packs a punch in sauces, chutneys, and marinades.

The leaves of chadon beni are long, serrated, and grow close to the ground. The aroma is unmistakable, with a much bolder and earthier scent compared to regular cilantro. If you’re not familiar with it, just imagine a supercharged cilantro with a bit more bite.

Where Can You Find Chadon Beni?

Finding chadon beni is not difficult if you live in the Caribbean, especially Trinidad. I can personally find it growing wild in my backyard! It’s one of those plants that can spring up naturally and take root in many local gardens. But if you don’t have it in your backyard, it’s easy to find elsewhere.

Local Markets: You’ll often find bunches of chadon beni in the market. In Trinidad, you can get about four bunches for around 20 TT dollars. It’s fresh, locally grown, and you can even ask the vendor to point out the best bunches.

Supermarkets: Many supermarkets in Trinidad also carry chadon beni in their produce section. If you’re shopping in a well-stocked grocery store, just ask for it.

Caribbean Stores Abroad: If you’re living abroad, particularly in the USA, you can find chadon beni in Caribbean grocery stores. Some places may also stock it under the name “culantro.” Don’t confuse it with cilantro, as the flavor is quite different.

What Can You Use Chadon Beni Sauce For?

Chadon beni sauce is a versatile condiment, and you’ll find people using it for all sorts of dishes in Trinidad and across the Caribbean.

Doubles: This is one of the most popular street foods in Trinidad, and chadon beni sauce is essential to getting that authentic flavor. It adds a bright herbal kick that cuts through the spicy and savory fillings of the doubles.
Trini Chow: This sauce is the perfect complement to a fresh mango, pineapple, or cucumber chow. Just drizzle it over the fruit for a tangy, spicy, and herby kick.
Pholourie: These fried dough balls are often served with a side of chadon beni sauce. It’s a great dip that elevates the simple flavors of the pholourie.
BBQ: Many barbecue stalls in Trinidad have chadon beni sauce as one of the condiments to go with your grilled meats. The herbaceous and tangy flavors balance out the smokiness of the meat.
Shaheena: A fried, spiced snack made from split peas, and chadon beni sauce is the perfect dipping sauce for it.

How to Make Chadon Beni Sauce

Now that we’ve covered what chadon beni is and where you can find it, let’s get into the main event: how to make this incredible sauce.

Ingredients:

1 large bunch of chadon beni (about 8–10 leaves)
3–4 cloves of garlic
1 small hot pepper (optional, for heat; Scotch bonnet works well)
Juice of 1 lime
1/4 cup water (adjust for desired consistency)
Salt to taste
1 tsp sugar (optional, to balance flavors)

Directions:

Prepare the Ingredients: Start by washing the chadon beni leaves thoroughly. Roughly chop them to make blending easier. Peel the garlic cloves and chop the hot pepper, removing seeds if you want to tone down the heat.

Blend It Up: In a blender or food processor, combine the chopped chadon beni, garlic, hot pepper, lime juice, and water. Blend until you achieve a smooth consistency. You can adjust the amount of water depending on how thick or thin you like your sauce.

Season: Once blended, taste the sauce and season with salt to your liking. You can also add a pinch of sugar if you want to balance out the tanginess from the lime juice.

Store or Serve: Pour the sauce into a clean glass jar or bottle. It’s ready to use right away, but letting it sit for a few hours allows the flavors to meld and become even more vibrant.

How to Store Chadon Beni Sauce?

Storing your homemade chadon beni sauce is simple. Here’s how to make sure it lasts:

In the Refrigerator: Store the sauce in an airtight container or glass jar and keep it in the refrigerator. It will stay fresh for about a week. If you want to extend its shelf life, add a little more lime juice, which acts as a natural preservative.

Freezing: You can also freeze chadon beni sauce in small portions using an ice cube tray. Once frozen, transfer the cubes to a zip-top bag and store them in the freezer for up to 3 months. This way, you can grab a cube whenever you need a quick burst of flavor.

Conclusion

Chadon beni sauce is an essential part of Trinidadian cuisine, offering bold, fresh flavors that elevate every dish it touches.

Whether you’re using it to top off your doubles, drizzle over BBQ, or dip into pholourie, it’s a must-have in any Trini kitchen.

And now that you know how easy it is to make, you can bring a little bit of Trinidad’s street food scene into your own home.