Jerk Marinade

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    148

Jerk marinade was first made in Jamaica by the native people as a way to preserve meat. Jerk tends to be change slightly from family to family, town to town. For a spicier marinade add more chilli. For something slightly fruiter replace some of the vinegar with orange juice, pineapple, or mango. You can store the marinade in the fridge for a week or freeze for 6 months.

recipe updated Mar 27, 2024

Ingredients

  • Onion icon
    Onion
    300 g
  • Scotch bonnet pepper icon
    Scotch bonnet pepper
    2
  • Ginger icon
    Ginger
    50 g
  • Ground turmeric icon
    Ground turmeric
    1 tablespoon
  • Allspice icon
    Allspice
    ½ teaspoon
  • Apple cider vinegar icon
    Apple cider vinegar
    120 g
  • Dark soy sauce icon
    Dark soy sauce
    120 g
  • Brown sugar icon
    Brown sugar
    2 tablespoons
  • Sea salt icon
    Sea salt
    1 tablespoon
  • Black pepper icon
    Black pepper
    1 teaspoon

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Jar

Step preview

  1. Fit max blade to kCook bowl
  2. Add onion, scotch bonnet pepper, ginger, ground turmeric, allspice, apple cider vinegar, dark soy sauce, brown sugar, sea salt and black pepper to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Blend with filler cap fitted - 1 min, speed 10
  6. Transfer marinade to jar
  7. Use
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