| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jamaican |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; finely chopped |
| 1/2 |
c |
Finely chopped scallion; (green onion) |
| 2 |
ts |
Fresh thyme leaves |
| 1 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 1 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
|
Hot pepper; finely chopped, (scotch bonnet/habanero for authenticity) |
| 1 |
ts |
Ground black pepper |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Oil |
| 1 |
tb |
Cider or white vinegar |
INSTRUCTIONS
As others have said, the wood is pimento or allspice, and has no
relationship to the capsicum pimento. There is an excellent book on
Jamaican jerk by Helen Willinsky, "Jerk, Barbecue from Jamaica", The
Crossing Press, ISBN 0-89594-439-1, $10.95 soft cover. Here is a recipe for
jerk marinade from her book.
Combine ingredients, and processin blender or food processor. Marinate
chicken in refrigerator for at least four hours before cooking.
Posted to bbq-digest by Jim McGrath <jimm@hi.com> on Feb 12, 1998
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