Visit our blog to read A Short History of Jerk Seasoning – for more about this Jamaican staple and how it started as a fusion of Taíno and African cuisine. There’s huge variety amongst recipes (which is why we’ve kept ours short, so you can make your own adaptations), but there are a couple of non-negotiables: allspice and Scotch Bonnet chillies. For maximum authenticity, get handy building a pit and whip-up a batch of ‘rice and peas’ (kidney beans). It’s a recipe you’ll come back to time and time again.
1tbsp fresh thyme leaves
1tbsp Tellicherry Peppercorns, crushed
3 scotch bonnet chillies
3 spring onions
1 knob of fresh ginger, peeled + grated
2tbsp brown sugar
Put all the above ingredients in a pestle and mortar and pound to a paste (or, blitz in a nutribullet or something similar).
Use a fork to prick your chosen meat (I recommend bone-in chicken thigh or pork rib eye steak). Rub in the marinade, cover with clingfilm and refrigerate for four hours, ideally overnight.
Cook as intended – but ideally on a BBQ or in a Jerk Oil Drum BBQ over pimento wood chips, if you’re really invested in creating authentic flavour.