Jamaican Jerk Sauce

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JAMAICAN JERK SAUCE 

Ingredients:

  1. *Thyme – 1tbsp (ground)
  2. *All spice berries (Pimento) – ½ cup (ground)
  3. *Scotch bonnet peppers – 4-6pieces
  4. Garlic – 6-8 cloves (grated)
  5. Brown sugar – ½ cup
  6. *Cinnamon powder – 1tsp
  7. *Nutmeg – ½ tsp (grated)
  8. *Black pepper (ground) – 1tsp
  9. Kosher salt (to taste)
  10. Onions – 2 medium size
  11. Oil for preserving the sauce (optional)
  12. Ginger – 1 medium size (optional)
  13. Soy sauce – 2tbsp
  14. *Juice of 2 limes

Instructions

  • Puree all the above listed ingredients in a food processor or blender until smooth.
  • Rub the sauce on chicken, pork, fish, or red meat and marinate the protein overnight before grilling or frying.
  • Pour oil over leftover sauce and keep in fridge for weeks. (mine have stayed more than 3 months)

 

JAMAICAN SAUCE VEGETABLE STIR-FRY

JAMAICAN SAUCE VEGETABLE STIR-FRY

Ingredients:

  1. Cabbage (sliced thinly)
  2. Carrot (sliced thinly)
  3. Green pepper (sliced thinly)
  4. Shombo pepper (sliced thinly)
  5. Onions (sliced thinly)
  6. Fresh red Beef (sliced thinly)
  7. Browning 1-2tbsp (depending on how dark you want it)
  8. Red kidney beans
  9. Olive oil for frying
  10. Stock cube
  11. Salt to taste
  12. Curry (optional)

Instructions

  • Marinade the beef for at least 2hours.
  • Pour oil into the wok or frying pan, let it heat up a bit
  • Add half of the sliced onions, stir till the fragrance comes out
  • Pour the marinated beef into the oil, add the curry and increase the heat
  • Stir while cooking till its dried and golden in colour
  • Add the remaining ingredients,(put cabbage last)
  • Taste for salt and make sure not to overcook the vegetables.
  • Turn off heat and serve with preferred accompaniment (rice, yam, plantain,potatoes)