Travel to the Caribbean Islands and you'll find many variations of the famous jerk seasoning recipe. Traditionally used to tenderise tough goat meat, it works perfectly well with all cuts of meat as well as fish and other seafood. It can also be used as a general seasoning, and I often add it to my homemade soups and lentil dishes. (See the bottom of the page for other recipes)
What You'll Need: (makes about 8-9 tablespoons)
2 tbsp chili powder
2 tbsp dried thyme
1 tbsp dried basil
1 tbsp black peppercorns
4 tsp allspice berries
2 tsp coriander seeds
2 tsp brown sugar
2 tsp garlic powder
1 tbsp ginger powder
1 tsp ground nutmeg
1 tsp whole cloves
3 inch piece of cinnamon
tbsp = tablespoon
tsp = teaspoon
Store your jerk spice in an airtight jar out of direct sunlight. Use within 3 months.
To get more flavours out of the whole ingredients I recommend dry toasting the coriander seeds, cloves, peppercorns and allspice berries for a few minutes prior to grinding and combining. Click here for info and photos on this technique. (Link opens in new window)
Ingredient Note: For the best flavours and aromas, this recipe uses a few whole ingredients. If, however, you only have pre-ground powders available, just use those, but reduce the amounts by half. For example, 4 teaspoons of allspice berries equals 2 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.
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This is how I use it. If you have your own tried and trusted technique, carry on using that...
Sprinkle your fish or meat with the blend and, using your fingers, massage in so it's well covered.
Wrap the food in a piece of plastic wrap (cling film), or place in a sandwich bag and put in your refrigerator for a few hours or, better, overnight.
About an hour before you plan on cooking, take it out of the fridge and let it return to room temperature. Cook according to your recipe.
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