Jerk is a Jamaican cooking style. This wet spice mix is hot, tangy, sweet and salty and will transform your meat and veg.
Ingredients
- 1 onion
- 1/2 bunch spring onions
- 2 red chillies (for a hotter jerk rub, try a spicier chilli like a birdseye or scotch bonnet)
- 1/2 tsp dried thyme
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 2 tbsp brown sugar
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp vegetable oil
- 1 tbsp cider vinegar
- 2 tbsp soy sauce
- 1 onion
- 1/2 bunch spring onions
- 2 red chillies (for a hotter jerk rub, try a spicier chilli like a birdseye or scotch bonnet)
- 1/2 tsp dried thyme
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 2 tbsp brown sugar
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp vegetable oil
- 1 tbsp cider vinegar
- 2 tbsp soy sauce
Mix all your ingredients in a blender until you have a smooth paste. Do not inhale the mix as you will end up with mascara all over your face (see video).
The key to cooking jerk is to marinate your meat or veg for at least 12 hours. Massage your star of the show with the spice mix, cover and stick in the fridge overnight before cooking.
Your spice mix will keep in the fridge for 1-2 weeks.