Jerk Marinade

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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.