A Tasty Jamaican Treat: Jamaican Jerk Seasoning

One of the very first things that I got to experience when I travelled to Jamaica for my first time was a stop off at one of the plentiful roadside jerk BBQ stands and it was love at first bite!

Just in case you are unfamiliar, jerk is a style of cooking that is native to Jamaica, in which traditional meats such as pork and chicken are dry-rubbed, or wet marinated with a very hot spice mixture called Jamaican Jerk Seasoning and then cooked over wood or charcoal to give it the smoky and complex flavour. More modern recipes also apply jerk spice mixes to shrimp, shellfish, fish, beef, sausage, and tofu.

The exact recipe for jerk seasoning varies from cook to cook. And while everybody I have met seems to have a little twist that makes theirs "The Best Jerk Spice in Jamaica," the two main ingredients to a good jerk seasoning remain the same: allspice (known in Jamaica as "pimento") and Scotch bonnet peppers (hot hot hot). Other ingredients for a jerk spice include cinnamon, cloves, scallions, thyme, nutmeg, garlic, and salt.

In fact, here is a sauce made from a Jamaican Jerk Spice Recipe that I had kicking around.

***For extremely flavourful jerk spice buy seasonings whole, toast lightly (just until they become aromatic) and then grind them using either a mortar and pestle or a designated spice grinder***

Total Preparation Time: 15 minutes (slightly longer if using the whole spice)

Ingredients:

1/2 cup ground allspice (pimento) berries

1/2 cup packed brown sugar
6-8 garlic cloves
4-6 Scotch bonnet pepper, cored and seeded (*Caution Wear Gloves*)
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches scallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoons of soy sauce to moisten

Preparation:

Place EVERYTHING into a food processor and blend into smooth jerk spice goodness.

This Jerk Seasoning Spice Rub is great to use on meats like chicken, pork, or beef, firm tofu and also on fish but make sure to look for a firm fleshed fish such as grouper!

Note: If you keep this jerk spice sauce refrigerated it will keep forever.

Happy Cooking!