In the last two decades, “jerking” has taken the world by storm. There are scores of different jerk sauces and seasonings available in your local supermarkets, but there’s nothing like homemade jerk sauce. The secret to the success of The Real Jerk restaurant, and all our jerk recipes, starts with our own jerk sauce. We are pleased to reveal our “secret” recipe with our customers and readers.
1 lb Scotch bonnet peppers
1 small onion, chopped
3 stalks escallion, chopped
3 sprigs fresh thyme, chopped
3 tbsp salt
2 tbsp black pepper
2 tbsp whole pimento (allspice) berries
1 tbsp ground ginger
1 tsp nutmeg, freshly grated
½ cup white vinegar
¼ cup soy sauce
In a food processor or blender, purée all ingredients until the sauce is coarse, yet pourable.
Makes about 4 to 5 cups.
Scotch bonnet peppers are fiery little devils. Wear rubber gloves when seeding or chopping them. After handling, try not to touch your eyes or mouth, and wash your hands thoroughly. Also be careful not to inhale the fumes when you lift the lid off a food processor or blender.
COCONUT MILK
You will notice that many of our recipes use coconut milk. Coconut milk is not the liquid found in coconuts. That’s coconut water. Coconut milk, along with other food staples, was introduced into Jamaica by indentured slaves from India who were brought to the Caribbean to work the plantations after the abolition of slavery.
Coconut milk is made by combining coconut meat and hot water to create a liquid that acts like a dairy product. Before the days of refrigeration, coconut milk (often stored in empty coconut shells) was the only diary-like substance that was safe to use. Coconut milk still takes the place of dairy products in many Caribbean dishes and beverages.
2 cups coconut meat, chopped
1 ¼ cups warm water
To prepare the coconut, poke out the eyes with a clean screwdriver or ice pick.
Drain the coconut water inside.
Using a hammer, smash the coconut into half a dozen pieces.
With a paring knife, pry meat away from the shell and trim brown, hairy skin from the meat.
In a food processor or blender, purée the coconut with the water.
Strain the mixture through a sieve or cheesecloth, squeezing all the liquid from the mixture.
Makes 1½ cups.
Fresh coconut milk should be your first choice when cooking, but you can always use ready-made forms: canned, liquid, frozen, powdered, or in a solid block form.
When buying a fresh coconut, look for a heavy one. Hold it to your ear and shake it. If you can hear the water sloshing inside, it’s a good one.
RUNDOWN SAUCE
When you see “Rundown Mackerel” or “Rundown Shrimp” on the menu of a Caribbean restaurant, it refers to the coconut sauce, called “rundown,” that has traditionally been a primary base for many Caribbean dishes, especially for times when meat was scarce. We use rundown sauce in many of our recipes.
2 cups coconut milk
1 tbsp salt
1 cup water
1 large onion, sliced
1 stalk escallion, chopped
2 medium tomatoes, chopped
6 whole pimento (allspice) berries
1 whole Scotch bonnet pepper
In a medium saucepan over high heat, combine coconut milk, salt, and water and boil for 15 minutes until sauce begins to thicken.
Lower heat and stir in remaining ingredients.
Let simmer for 10 minutes.
Remove allspice berries and Scotch bonnet pepper before using.
Makes about 1½ cups.
SEAFOOD SAUCE
This is one of our favorite sauces to serve with Codfish Fritters.
1 cup ketchup
1 tbsp mayonnaise
1 tbsp onion, finely chopped
¼ tsp fresh thyme, chopped
1 tbsp lime juice
1 tbsp Worcestershire sauce
½ tsp hot pepper sauce
½ tsp fresh garlic, grated
In a bowl, whisk all ingredients together.
Cover and refrigerate for at least 4 hours before serving.
Makes about 1¼ cups.
BASIC WHITE SAUCE
We use this classic sauce with many of our fish dishes.
1 ½ cup milk
3 tbsp cornstarch
½ tsp salt
3 tbsp butter
In a bowl, whisk milk and cornstarch until smooth.
In a saucepan over low heat, cook mixture until it thickens, stirring constantly.
Add salt and butter and cook sauce another 8 to 10 minutes.
Makes about 1¼ cups.
Serving Variations:
Prepare sauce as indicated and during the last 5 minutes:
Add 1 small onion, a sprig of fresh thyme, and one stalk escallion, all chopped.
Add 1 small onion, chopped, 1 tsp dried thyme and ½ tsp ground allspice.
Add ½ cup mushrooms and 1 small onion, both chopped, along with 1 tsp white pepper.
Add ¼ cup tomatoes, 2 tbsp tomato sauce, 1 tsp black pepper, 1 tsp dried thyme.
JERK RIB SAUCE
A wonderful, piquant sauce for those juicy ribs!
2 19-oz cans tomato sauce