Jerk Marinade

This thick paste, based on the dry seasoning blend from the Caribbeann island of the same name, is at its best as a flavouring for pork, beef or chicken

INGREDIENTS:

1/2 scotch bonnet chillies, deseeded
1 shallot or 1/2 small onion
1 clove garlic
2 1/2 cm fresh ginger, peeled and roughly chopped
1/2 tsp ground allspice
good pinch freshly ground nutmeg
pinch ground cinnamon
pinch ground cloves
1 tbsp dark muscovado or brown sugar
1 tbsp soy sauce
1 tbsp oil
juice of 1 lime

PREPARATION:

1. Simply place all of the ingredients in a food processor and mix to make a thick paste.

2. Spread on chicken breasts, pork loin steaks or sirloin or fillet beef steaks and marinate in the fridge for several hours or overnight.

Serve with pineapple and mango salsa.

PREP/COOK INFORMATION: Prep time: 10 minutes Serves: 6

Source: Terry Farris