Jerk seasoning is famous through out the world. Be very careful when handling scotch bonnet chillies as they are fiery hot, if you have sensitive skin you should wear gloves. For a milder jerk seasoning reduce the amount of chillies or/and remove the seeds.This recipe makes around 500g more than you will need for one use, stored in a sealed jar in the refrigerator it will keep for up to a month.
Marinating: For large joints of meat make small cuts all over the meat and rub the jerk in and marinate for 24-48 hours, for whole chicken rub over the skin and under if you like and marinate for 12-24 hours, for chicken fillets rub over the flesh and marinate for 2-6 hours, for whole fish over the flesh and in the cavity and marinate for 1-3 hours, and for fish fillets rub over the flesh and marinate for 1-2 hours.
Preparation: 15-20 minutes
- 8 scotch bonnet chillies, stems removed
- 1 onion, roughly chopped
- 5 garlic cloves, roughly chopped
- 5 spring onions, roughly chopped
- 6 tbs chopped sparsely
- 1 tbsp chopped fresh thyme
- 2 tbsp finely chopped ginger
- 1/2 tsp all spice
- 1 tsp freshly ground black pepper
- 1/2 tsp grated nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- juice of 2 limes
- 100ml soy sauce
- 50ml mild olive oil
- 1 tbsp brown sugar
- Jerk Seasoning: Place all the ingredients in a food processor and process until you have a rough puree.
- Store in a well sealed jar in the refrigerator for up to a month.
- For Barbecued Jerk Belly Pork: Make cuts 2-3cm long from the fat side of boneless slices of belly pork. Coat the pork generously in the Jerk Seasoning. Allow the pork to marinate in the refrigerator for 6-24 hours. Cook the pork over medium hot coals for 6-8 minutes on both sides. This dish is excellent with a salsa guacamole and flour tortillas.