Caribbean jerk marinade by chef Rachel Ama. It's deep, rich and full of Caribbean heat. No watered down blends pure unapologetic flavour.
Fiery Scotch bonnets bring the heat, while warming cinnamon, nutmeg, allspice and clove create deep, aromatic layers. It’s thick, rich and spicy - everything jerk should be.
Use 2–3 tablespoons to marinate veggies, tofu, meat or fish. Then roast, grill, pan-fry, or BBQ. The more you use, the more it kicks.
