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Jamaican Jerk Marinade
Jerk pork, chicken, or fish is Jamaican fast food, served at many jerk stands throughout the island.  There are very many versions of Jamaican Jerk Marinades. This is my favorite. The marinade should be very thick. Use it on pork, chicken or fish.

6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large cloves of garlic, finely minced
1 tablespoon finely minced fresh ginger
1 tablespoon seeded, ribbed and finely minced Scotch Bonnet pepper (or 2 Jalapeno peppers)
1 tablespoon ground allspice ( I 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
Juice of 1 lime
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".

Rice and peas
1 ½ cups dried red kidney beans, soaked overnight
2 cups long-grain white rice
½ cup unsweetened coconut milk
2 scallions, chopped
2 clove garlic, minced fine
1 teaspoon thyme
salt, black pepper, and hot pepper to taste

Boil the beans, garlic and salt until the beans are tender.  Save three cups of the liquid.  Place the beans and the three cups liquid in a pot with the remaining ingredients.  When it comes to a boil, add rice.  Let it boil for 20 minutes and then simmer until most of the liquid has evaporated.  Stir and serve.

Blaff
6 allspice berries, crushed
3 cloves garlic, crushed
1 Scotch Bonnet chile, pricked with a fork
Juice of 6 limes
Salt and freshly ground pepper to taste
4 small red snappers, scaled and cleaned with heads on
1 1/2 quarts water
1 small onion, sliced
1 bouquet garni: 1 sprig fresh thyme or 1/4 teaspoon dried, 2 chives, 1 sprig parsley

Prepare a marinade of half the allspice, 1 garlic clove, chile, salt, pepper, and half the lime juice. Place the fish in a bowl, cover with the marinade, and set aside for 1 hour. When ready to cook, place all of the remaining ingredients except the other half of lime juice and fish in a heavy pot and bring to a boil. When the water is at a rolling boil, place the fish in the liquid (Listen as it goes blaff)) and allow it to return to the boil. Remove the fish and serve in bowls covered with broth and the remaining lime juice. Serve with rice. 4 servings

Ginger Beer
1 pound fresh ginger 
4 cups granulated sugar 
1/4 pound potatoes 
4 - 6 cloves 
1 piece cinnamon 
8 cups boiling water

Peel and crush ginger.  Peel and chop potatoes in medium pieces. Put ginger, potatoes, clove, cinnamon and sugar in a large bottle or jar.  Pour boiling water over.  Stir, cover, and allow to brew for 2 - 4 days.  Strain and bottle.  Serve with ice and Angostura bitters. Ginger can be diluted with water if the flavor is too strong.

Sorrel Drink
1 pound sorrel 
 2-4 ounces fresh ginger 
2 quarts water 
sugar
12 allspice berries

Wash sorrel thoroughly, drain and place in bowl.  Peel and grate ginger and add to sorrel.  Add allspice berries.  Boil water and pour over sorrel.  Allow to stand 4-6 hours.  Strain.  Sweeten to taste and add rum to taste.  Serve over ice.

Jamaican Rum Cake

1 lb butter or margarine, softened

1 lb dark brown sugar

1 dozen eggs

1 lb flour

2 tsp vanilla extract

2 tsp baking powder

2 tsp baking soda

2 tsp burnt sugar (found in Caribbean markets)

cinnamon and nutmeg to taste

2 cups fruit mixture (recipe follows)

rum

In a large bowl, cream butter and sugar together until pale yellow.  Add 2 eggs at a time, mixing well after each addition.  Add vanilla and burnt sugar.  In a medium bowl, sift together all dry ingredients.  Add slowly to the large bowl, mixing well.  The batter will be very heavy.  Add about 2 cups of the fruit mixture (more or less according

to taste). Mix well.  Pour into well greased and floured cake tins.  Bake at 350 degrees for about an 1 hour or until a knife inserted in the middle comes out clean.

Once the cake is cooled (do not remove it from the tin), pour approximately 1/4 cup of rum over it.  Cover tightly with aluminum foil.  Check the cake every 2 to 3 days.  If it becomes dry, add some more rum.  Continue in this manner for 1 month.  (You might not have to add any rum to it after 2 weeks, but keep checking it.) 

Fruit Mixture
1 lb prunes

1 lb raisins

1 lb currants

1 lb cherries 

Chop in blender or food processor all ingredients.  Put into a jar which can be tightly sealed.  Cover the contents

with rum and seal the jar.  Keep in a cool, dark place.  This should be done at least 1 month in advance of the cake.

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This page last updated on 07/07/2003