Jerk is a fiery hot Jamaican seasoning that comes as either a dry spice mix or a wet marinade, like this one. Thyme, allspice and fiery scotch bonnet peppers are the main ingredients, however as scotch bonnet peppers can be a little hard to come across here I’ve replaced them with less fiery red chillies — feel free to add more chilli if you dare!
Ingredients
| 4 | Spring onions, chopped |
| 3 Tbsp | Thyme leaves, chopped |
| 1 piece | Ginger, 2.5cm, peeled and chopped |
| 4 cloves | Garlic, chopped |
| 1 Tbsp | Allspice, ground |
| 2 Tbsp | Brown sugar |
| 2 | Limes, juiced |
| 1 Tbsp | Tomato paste |
| 1 Tbsp | Soy sauce |
| 4 Tbsp | Oil, canola, soy or peanut |
| 2 | Red chillies, large (Main) |
| 1 tsp | Salt |
Directions
Blend all ingredients in a food processor or blender until well combined.
Jamaican jerk chicken
Marinate boneless skinless chicken thighs or breast in Jamaican jerk sauce for an hour or overnight. Grill or barbecue until cooked through. Serve with rice and mango salsa.
Jamaican jerk pork fillet
Marinate a whole pork fillet in Jamaican jerk sauce for an hour or overnight. Cook on barbecue or pan-fry for 2-3 minutes each side and then finish off cooking in a hot 200C oven for 5-10 minutes until cooked through. Serve with rice and mango salsa.
Jamaican bean and beef wraps
Brown beef mince and diced onion in a frying pan with a drizzle of oil on high heat. Add a few Tbsp of Jamaican jerk sauce (or add more to suit your taste buds). Add 1 can drained black beans and season to taste with salt and pepper. Serve in tortilla or burrito wraps with sliced avocado, lettuce and mango salsa.
