This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.
- 6 scallions, greens only, thinly sliced
- 2 large shallots, finely minced
- 2 large garlic cloves, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
- 1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon dark brown sugar
- 1⁄2 cup fresh orange juice
- 1 lime, juice of
- 1⁄4 cup red wine vinegar
- 1⁄4 cup soy sauce
- 1⁄4 cup olive oil
- In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
- In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
- Mix thoroughly.
- Whisk in orange juice, vinegar, lime juice, and soy sauce.
- Slowly drizzle in oil, whisking constantly.
- Add the reserved scallion mixture; stir to combine.
- Let rest at least one hour.
- Wash chicken, pork, or fish well, pat dry and place in a bowl.
- Add sauce; rub in well.
- Cover and refrigerate overnight.
- Before cooking, scrape paste off of the meat.
- Grill over charcoal.
- You may add water-soaked allspice berries to the coals for smoke and additional flavor.
- Serve with Jamaican "rice and peas".