Punchy scotch bonnet chillis tempered by sweet, aromatic spices go into this Jamaican marinade. This Gluten-free and Paleo recipe tingles with fruity heat.
Jerk is a traditional Jamaican dish that involves marinading chicken or pork in a spice mix, before cooking over a charcoal fire and smoking with pimento wood from the allspice tree. Typical marinade ingredients include scotch bonnet chillies, allspice berries, thyme, ginger, cinnamon, nutmeg, sugar and spring onions. The result is a sweet and aromatic smokiness, tempering a warm punch of chilli. When cooking in colder climes, you can try to replicate the smoky flavour imparted by cooking over open flames by adding some black cardamom (take 8 pods, break open by crushing with the broad side of a heavy knife, shake out the seeds and discard the husks, and then grind in a spice grinder). The paste can be stirred into stock to make a stew, rubbed directly over meat before cooking in the oven, or whisked with equal parts of oil and vinegar to make a marinade (say, 120ml of olive oil and 120ml of white wine vinegar).
|360ml (8 servings)|
|Caribbean Jerk Paste|