Nutrition balance score
Good
Glycemic Index
32
Low
Nutrition per serving
Calories1028.5 kcal (51%)
Total Fat77.4 g (111%)
Carbs81.3 g (31%)
Sugars42 g (47%)
Protein9.4 g (19%)
Sodium1523.3 mg (76%)
Fiber16.1 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 teaspoonsground allspice
1 tablespoonblack peppercorns
1 teaspoonnutmeg
grated
1 teaspoonground cinnamon
1 teaspoonsea salt
3scotch bonnet chillies
roughly chopped
10spring onions
scallions, roughly chopped
0.5onion
roughly chopped
4garlic cloves
sliced
5 cmfresh ginger
peeled and chopped
fresh thyme
small, chopped
4fresh bay leaves
torn
2 tablespoonsmolasses
80mlsunflower oil
1 tablespoondark rum
Instructions
Step 1
Toast the ground allspice in a hot, dry, heavy-based saucepan over medium heat.
Step 2
When it is ready, it will release a strong aroma.
Step 3
Grind the allspice and peppercorns with a pestle and mortar or a spice grinder until they become quite powdery.
Step 4
Blend all the ingredients together in a food processor or with a hand blender to form a smooth, thick paste.
Step 5
Place in a clean, airtight container and refrigerate.
Step 6
The flavour of the marinade will improve over time and it will keep refrigerated for at least 4 weeks.
Step 7
MY TIP: If you do not have molasses to hand, use pure maple syrup or treacle.
Notes
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