CARIBBEAN CUISINE

Jerk Recipes from Jerk Barbecue from Jamaica by Helen Willinsky

JERK RUB - Makes 8 oz (225 g)

Making a paste of spices, herbs and onions is the authentic method of preparing jerk flavouring. You rub the paste into the uncooked meat to add flavour. This is a medium-hot paste but it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want a milder flavour, remove the seeds and membranes containing the seeds from the peppers before grinding them.

INGREDIENTS

1 onion, finely chopped
(100 g) 4 oz finely chopped scallions
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon ground Jamaican pimento (allspice)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4-6 hot peppers (Scotch bonnet or habanero) finely ground
1 teaspoon ground black pepper

Blend the ingredients together in a food processor to make a paste. This can be stored in a screw-top jar in the refrigerator for up to one month.

JERK MARINADE - Makes about 12 fl oz (360 ml)

INGREDIENTS

1 onion, finely chopped
(100g) 4 oz finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar