I’m a big fan of Jerk Seasoning and flavors. Traditional Jerk combines the flavors of allspice, scotch bonnet peppers, green onion, thyme, cinnamon, nutmeg and brown sugar. It is a heady combination of aromatic spices and heat, that makes for a pungently addictive marinade. Living in South Florida, we have a large Carribean population being so close to the islands so I lucky to find Jamaican ingredients and the best premade Jerk seasoning available if I don’t have time to make it myself.
I recently picked up a copy of Virginia Burke’s Eat Caribbean in an effort to teach myself how to cook the Rotis and Pepperpot stews I’ve been exposed to in my travels. Virginia also happens to be the marketing director for Walkerswood Foods, which my Jamaican friends tell me is the most authentic Jerk Seasoning you can buy in the market.
Virginia has a Jamiacan Jerk BBQ sauce recipe in her book that I’m sharing with you below. While I usually like to make Jerk Seasoning from scratch, I had a bottle of Walkerswood and used it in this recipe and it turned out great. The only variation I made was using twice the amount of Jerk seasoning and the addition of lime zest. I like things spicy so if you can’t handle spice, reduce the amount of Jerk to 1 tblsp. I put this on chicken legs, but this sauce would be excellent on pork as well. Pretty much anything you might put BBQ sauce on.
Ingredients: (recipe adapted from Eat Caribbean by Virginia Burke)
Combine all ingredients in a sauce pot and let simmer for 10 minutes or until all the ingredients are thoroughly combined. Store in the refrigerator. You can also try my Jerk Seasoning Paste Recipe as a great variation to use in this recipe.
Virginia Burke’s Jerk Seasoning Recipe (fyi, Virginia is managing marketing director of Walkerswood Food so this is a very authentic recipe)