Jerk Marinade
This jerk marinade is perfect for grilling any meat of your choice. Even add this to a creamy pasta sauce for my Single Serving Rasta Pasta recipe. Alter the spice to your liking by using more or less scotch bonnet peppers.
What Is Jerk Marinade ?
Jerk marinade is a rich, aromatic blend of spices and seasonings that originated in Jamaica and is deeply rooted in the island’s history and cultural fusion. At its core, jerk is a method of preserving and flavoring meat developed by the Maroons-descendants of West Africans who escaped slavery and settled in Jamaica’s mountains. They combined African cooking traditions with local ingredients, using native allspice (known as “pimento” in Jamaica) and fiery Scotch bonnet peppers to create a marinade that was both flavorful and functional, helping preserve meat in the tropical climate. Over time, the recipe evolved to include ingredients like thyme, scallions, garlic, cinnamon, nutmeg, and cloves—creating the complex, spicy-sweet profile that defines jerk today. Traditionally, marinated meats were slow-cooked over pimento wood, which added a distinct smokiness to the flavor. Today, jerk marinade remains a symbol of resistance, resilience, and the blending of cultures, capturing the spirit and soul of Jamaican cuisine in every bite.
Jerk Marinade
Ingredients
- 1 orange juiced
- 1 lime juiced
- 1 tbsp brown sugar
- 2 tbsp dark soy sauce
- 1 tsp Maggi Jugo
- 1/2 yellow onion
- 2 scotch bonnet peppers
- 5 thyme sprigs
- 1 Pinky length piece of ginger
- 10 allspice berries
- 1 tsp salt
- 5 garlic cloves
- 1/2 tbsp Pretty Girls Eat Too All Purpose Seasoning
Instructions
- Add all ingredients to a food processor and blend until well combined and a loose paste consistency.
- Store refrigerated in an airtight container for up to 1 month.
