Jerk spice rub

Jerk spice rub

By
From
Dig In!
Makes
400 g
Photographer
Mark Roper

This African-influenced spice rub is pretty hot. I love it because the flavours are so different. It’s probably like nothing you’ve eaten before. There are no unusual ingredients, but the combination is amazing. It has a lot of power and adds so much to a dish. Use it with all barbecued meats, but be careful because the high sugar content means it can burn easily.

Ingredients

Quantity Ingredient
1 small brown onion, roughly chopped
5 spring onions, roughly chopped
4 garlic cloves, peeled
3cm piece ginger, roughly chopped
5 thyme sprigs, leaves picked
115g firmly packed brown sugar
2-5 habanero chillies, roughly chopped
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2-3 tablespoons soy sauce
good pinch salt
good pinch pepper
1 lime, juiced

Method

  1. Place all the ingredients in a food processor or blender and blitz until you have a fine paste. Taste and check for seasoning and heat levels and adjust as necessary. Transfer to a sterilised sealable jar ready for use. Keeps for 2–3 weeks in the refrigerator.

Brent’s tips:

  • If you think the balance is a little out for your palate, adjust with a little more of something. If it’s too sweet, add more salt; if too hot, add more sugar, if too salty, add more sugar or chilli. Taste, taste, taste!

    If you can’t get your hands on habanero chillies, substitute with 5–7 small red chillies.
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