25 Jun Learn To Make Jerk This World Food Week
It’s World Food Week! A global love of food is definitely a cause to celebrate and there are endless ways to celebrate with the diverse range of dishes created across the world!
Food is not only an essential to sustain our lives but also central to our lives as it has significance in different celebrations across cultures and religions. World Food Week is the perfect time to go out of your comfort zone when it comes to food and try the vast variety of cuisines on offer from around the world!
The great thing is you don’t even need to leave the country to explore the foods the world has to offer, with so many different nationalities in the UK you can often find restaurants covering a whole host of cuisines! We are also really lucky that supermarkets have pretty much every fruit and vegetable under the sun, so you can also create great dishes from around the world at home.
This World Food Week we’re sharing with you a dish from the Caribbean which you can easily recreate at home to bring the heat to your kitchen! This week we’re showing you how to make a jerk marinade which will not only transport you to a hotter climate but also create a spice sensation in your mouth as this recipe uses scotch bonnet chillies!
Jerk marinade is great to put on your chicken if you’re planning on having a BBQ, but the meat will also be great cooked on the griddle if your BBQ is rained off. Not only is it great to make traditional jerk chicken but it’s also great on seafood, which you could also BBQ or griddle and even on veg such as aubergine which you could also pop on the BBQ or griddle. This marinade recipe is vegan also so you could please all your guests whether their meat eaters, pescatarian, vegetarian or vegan!
So, without further or do here’s what you’ll need and what you’ll need to do.
What You’ll Need:
225g/8oz onions, quartered
1-1½ Scotch bonnet chillies according to taste, halved and seeded
50g/2oz root ginger, peeled and chopped roughly
½ tsp ground allspice
small bunch fresh thyme, leaves only
1 tsp freshly ground black pepper
120ml/4fl oz white wine vinegar
120ml/4fl oz dark soy sauce
What You’ll Need To Do:
All you’ll need to do to make this jerk marinade is get all of the ingredients listed above, pop them in a blender and mix until smooth and there you have it, your marinade’s ready!
We recommend covering your chicken, seafood or veg in the marinade and then leaving it in the fridge over night before cooking on the BBQ or griddle, this will ensure the flavours really penetrate and you get the full taste when it’s cooked.
So there you have it, a slightly cheaper way to enjoy the tastes of the Caribbean without having to cross the Atlantic Ocean!