Prep 10 mins
Cook 30 mins
This is a good and very spicy recipe from Christine Morin, Jamaica
- 1⁄2 cup allspice berry, berries
- 1⁄2 cup brown sugar
- 6 garlic cloves (or use 8 cloves)
- 4 scotch bonnet peppers (or use 6 if want more spicy)
- 1 tablespoon thyme, grounded (or 2 tablespoons fresh thyme leaves)
- 2 bunches green onions
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons low sodium soy sauce (to moisten)
- Place all the ingredients in a food processor and blend until smooth. (You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. Allspice berries and scotch bonnets are key ingredients.)
- Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub inches With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm-fleshed fish like grouper. Marinate overnight.
- Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark.
- Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer.
- NOTE: keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.