Make your own Caribbean jerk seasoning and you'll soon be adding the piping hot flavours of Jamaica and the islands to your home cooking. Traditionally used to tenderise tough goat meat, you can use this with pretty much all cuts of meat as well as vegetable dishes, fish and other seafood such as shrimp and shellfish. (See the bottom of the page for links to more of my recipes)
Note: This recipe uses a few whole spices as these will add the best flavours to your blend. If you don't have whole just use pre-ground powders and reduce the amounts the recipe requires by half. So, for 3 tablespoons of allspice berries you use 4 teaspoons of pre-ground allspice. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
What You'll Need: (makes about 7-8 tablespoons)
8-9 scotch bonnet peppers (or other hot pepper)
3 tbsp allspice berries
2 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp ginger powder
4 tsp brown sugar
2 tsp onion powder
2 tsp black peppercorns
2 tsp cumin seeds
1 tsp grated nutmeg
1 tsp cloves
3 inch piece cinnamon
2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Directions:
Store in an airtight jar out of direct sunlight. Use within 3 months.
Note: To extract even more flavours out of the whole ingredients, I recommend dry toasting the scotch bonnet peppers (before chopping), allspice, cumin and peppercorns for a few minutes before grinding and blending with the powders. Click here for further tips and photos on this cooking technique. (Link opens in new window)
Jerk Rub - With the Unique
|
Jerk Mix - Perfect
|
Poultry Seasoning
|
New! Comments
Have your say about what you just read! Leave me a comment in the box below.