INGREDIENTS

INSTRUCTIONS

Combine all the ingredients into a thick, chunky paste. The mixture will
keep in a tightly sealed container in the refrigerator for several months.
Rub this mixture all over the chicken or pork fillets. Marinate overnight.
Barbecue chicken or pork fillets or roast in a 400 degree oven.
Most Jamaicans grind their spices by hand in a mortar and pestle. The whole
spices tend to retain more aromatic oils in them and therefore more of a
natural pungency. To save time, you can pulverize the spices in a spice
grinder or coffee mill, and then add them to the other ingredients.
Yields 4 cups
All the various wet jerk rubs, dry jerk rubs, and marinades have the same
core ingredients: scallions, thyme, Jamaican pimento (allspice), ginger,
Scotch bonnet peppers, black pepper, nutmeg, and cinnamon. Jamaican pimento
(allspice) is essential; it is more pungent than allspice from elsewhere.
The scallions used in Jamaica are more like baby red onions than the green
onions we find in our produce sections. The thyme is a very small leafed,
intensely flavored English thyme. These are the most critical herbal
flavors in jerk seasoning; the next most important flavor is Scotch bonnet
peppers.
Jamaicans all grow their own Scotch bonnets, or "country peppers" as they
are sometimes called. Scotch bonnets come in several varieties, all of
which have a similar "round taste," an intense heat with apricot or fruity
overtones. The best substitute for a Scotch bonnet is a fresh habanero
pepper.
Recipe from:
Traveling Jamaica with Knife, Fork & Spoon A Righteous Guide To Jamaican
Cookery By Robb Walsh & Jay McCarthy
Converted by MM_Buster v2.0l.

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