Jerk Seasoning

Jerk seasoning is a vibrant explosion of flavours, renowned globally for its spicy kick, primarily from scotch bonnet chillies. This fiery blend combines fresh ingredients like onion, garlic, and spring onions with aromatic spices and herbs, resulting in a zesty marinade that can elevate any dish. A word of caution: handling those chillies might require a fire extinguisher—or at least some gloves.

Perfect for marinating various meats, from chicken to fish, this seasoning allows for flexibility in preparation times. Whether it's a quick marinate for fillets or a longer soak for larger cuts, the result is always a tantalising burst of Caribbean flavour.

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Prep: 15-20 minutes

Ingredients

Jerk Seasoning

8 scotch bonnet chillies, stems removed
1 onion, roughly chopped
5 garlic cloves, roughly chopped
5 spring onions, roughly chopped
6 tbs chopped parsely
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

Method

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.