Last week, I came back from a week in the Caribbean, taking in all the sand, sea and damn good food that the north of Panama / south of Costa Rica has to offer. I came back fully inspired by the amazing dishes I’d been eating in the previous 7 days, determined to come up with some Caribbean-style vegan recipes to knock the socks off anyone!
Central to a lot of Caribbean cooking, of course, is Jerk seasoning. Rather than a powdered version, I wanted to create a paste (or a sauce) in which I could saute veggies, bake sweet potatoes and generally make delicious things.
It’s important that you get strong chilis (scotch bonnets, aji chombos, that sort of thing) for this paste, but don’t worry; the sugar and the allspice will act in tandem with the chili so it won’t blow the top of your head off (unless you really want it to!)
This is an easy paste to make and will store in the fridge for a couple of weeks at least.
(Makes 1 small Mason jar full)
1/3 cup ground allspice
1/3 cup brown sugar
8 cloves of garlic
4 aji chombo
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon onion powder
2 bunches of spring onions
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 tablespoon oil
In a food processer, blend together everything until it becomes a paste. If there are still large chunks of chili or onion noticeable, keep going
Use straightaway or store in a glass container in your fridge
Tomorrow I’ll be posting up a recipe for Jerk TVP Tacos in which you can use this awesome paste! I’ve also had great success frying up eggplant with a generous spoonful of this paste, which I’ve then also put in tacos because I’ve gone a bit taco mad, lately.
Keep an eye out for tomorrow’s recipe!