Ingredients:
For the Jerk Seasoning:
1 tbsp allspice berries
1 1/2 tsp black peppercorns
1 tbsp paprika
1 tbsp sugar
2 tsp dried thyme
2 tsp garlic powder
2 tsp ground ginger
1 1/2 tsp salt
1 tsp chilli powder (anything from cayenne pepper to ground Carolina reaper)
¼ tsp freshly-grated nutmeg
For the Jerk Paste:
4 tbsp jerk seasoning
2 scotch bonnet chillies
4 garlic cloves
4 spring onions, trimmed
1/2 bunch coriander (stems and leaves)
2 tsp ground allspice
1 tbsp brown sugar
1 tsp thyme leaves
1 tsp ground cinnamon
Method:
Grind allspice berries and peppercorns in a mortar until finely ground. Mix in the remaining ingredients. Store in an air-tight jar until needed. It should keep for 2 months.
To prepare the jerk paste, combine the jerk seasoning, scotch bonnet chillies, garlic, spring onions and coriander in a blender or food processor. Add a little water to ease processing then pulse to chop. Run the motor until you have a chunky paste.
Scrape into a bowl and stir in the allspice, brown sugar, thyme leaves and ground cinnamon. Use as a rub or marinade.
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