Usually thought of as a wet paste or marinade often used to season chicken, this aromatic Jerk spice rub replicates many of those flavours with ease. This recipe will cover about a pound of meat; you can easily double or triple it as needed. The rub is especially wonderful on chicken, fish, and lamb, but would be delicious on pork, beef, and vegetables. Or stir a spoonful into your next batch of couscous!
Ground red pepper
- In spice or coffee mill (or using mortar and pestle), finely grind all ingredients. Store in airtight container for up to 6 months.
- Serving size: 1 tbsp
Jerk-style cooking was invented by the Maroons, a group of brave Africans who escaped enslavement in Jamaica. The merging of African and indigenous Indian techniques created this Caribbean BBQ tradition.