Next to reggae music, “Jerk” style cooking is Jamaica’s most famous export to the world. Jamaica’s gift to the world, the versatile Jerk Seasoning (Sauce) is the perfect flavor-enhancer for chicken, pork, ribs, or fish. Allspice (pimento) and the Scotch Bonnet pepper combine to create a hot time for your taste buds! Here is a simple Jamaican Jerk Seasoning Recipe (Sauce).
- ½ cup Pimenta ( allspice berries)
- ½ cup packed brown sugar
- 6-8 garlic cloves
- 4-6 Scotch bonnet peppers
- 1 tablespoon ground thyme or 2 tablespoons thyme leaves
- 1-2 bunches scallions (green onions)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- salt and pepper to taste
- 2 tablespoon soy sauce to moisten
- Put content in a food processor or blender and liquefy
- Pour sauce in a Jar and keep refrigerated.
- The sauce will keep forever if kept refrigerated
- To increase spiciness blend pepper and pimenta and add to sauce the hot peppers at any time.
Seasoning Instruction for Jerk Chicken
- Clean and wash the chicken with vinegar
- Leave the skin on chicken
- Rub the meat (chicken, pork, or beef) with the seasoning.
- With chicken, be sure to rub under skin and in cavities
- Marinate overnight. For best results marinate for 2-3 days.
- Clean and wash the meat with vinegar
- Rub the meat. If using a pork shoulder, make shallow cuts and rub in. Be sure to rub on the pork shoulder skin and in cavities
- Marinate overnight. For best results marinate for 2-3 days. For best results marinate for 2-3 days.
Seasoning Instruction for Fish
- Clean and wash the fish with vinegar
- Can also be used with fish, but use a “steak fish” like grouper, dolphin, king. For snapper wrap in foil and stuff the “gut” cavity of the fish.
- Marinate overnight.
- Grill at the lowest possible setting over a low fire until done.
- Pimenta (allspice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
- Chop meat into pieces, and serve traditionally with hard-dough bread or festival
Photo Source: Xavier Murphy