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 , which I suggest as an optional ingredient.
The paste can be stirred into stock to make a stew (Caribbean Jerk Pork Stew), rubbed directly over meat before cooking in the oven, or whisked into 1/2 cup of olive oil (120ml) to make a marinade (Caribbean Jerk Chicken).
|400ml (8 servings)|
|Caribbean Jerk Paste|