How to make it

  • Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, soy and ginger sauce in a Blender and blend until smooth.
  • You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.
  • Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. Can also be used with fish and other sea food, but use a firm-fleshed fish like grouper or snapper.
  • Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark. Chop meat into pieces, and serve traditionally with Jamaican hard-dough bread, festival… a sweet fried dumpling, and Jamaican Red Stripe Beer
Chop the garlic, onions and peppers. They need not be chopped to finely because they will later be liquified with a blender.   Close
finish product should look like this.   Close
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    " It was excellent "
    Admobeer ate it and said...
    This was fantastic! Far better than anything I've found in the U.S. Everyone loved it. Thanks for the great post.
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