Jamaican jerk seasoning

V2 cup (about 50 g) ground allspice berries 1 cup (155 g) brown sugar 6 cloves garlic

4 Scotch bonnet chillies (a variety of habanero and very hot) 1 tablespoon dried thyme or 2 tablespoons fresh thyme leaves 8 spring onions, chopped

1 teaspoon cinnamon

V2 teaspoon ground nutmeg salt and pepper, to taste

2 tablespoons soy sauce

Place all the ingredients in a food processor and blend to a paste. Store in an airtight container in the refrigerator up to 1 month.

InyexfLesit c^oude/

"Jerk" is the term given to the process of spicing and grilling meats. It is also used as a noun to describe the dry or wet seasoning mix used to ¬°erk particular foods. In Caribbean cooking, pork and chicken are the most popular. Roadside jerk shacks are part of the local fast-food industry in Jamaica.

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