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Fiery Jerk Paste Marinade

African Jerk PasteFiery

$15

The historical origins of jerk-style cooking can be traced back to the Cormantee hunters of West Africa called the Maroons. During the British invasion of 1655, many of the Maroons were captured, enslaved and brought to Jamaica to work on the Sugar plantations. Some of these slaves escaped from their captors and spent years hiding out in the Blue Mountains of Jamaica, where they practiced the cooking methods of their forefathers. Our Jerk pastes are inspired by the Maroons.

We scoured the continent for the most exotic and exciting ingredients –the ones that tease the senses and tantalize the taste buds. Africa benefited from the spice trade during the era of colonization, incorporating the vast array of new spices into its recipes to add depth, dimension, intensity, flavor and heat.

Much like our ancestors, we make our Jerk pastes in small batches with many exotic spices to capture the essence and complexity of true African-style Jerk.

We start with a base of sweet and tart tamarind puree, zingy preserved lemon and Dijon mustard forte to create depth and dimension. Highly fragrant spices such as cloves, Vietnamese cinnamon and star anise are artfully added for intense aroma and flavor. Paprika brings smoky complexity. We then introduce pungent aromatics such as  ginger and garlic. Habanero peppers add fruity floral notes and fiery heat. Finally, a few other secret ingredients round out and balance flavors.

Use our African jerk pastes on meat, poultry, seafood or tofu. Then grill, barbecue, bake or roast. Add to ground meat for burgers or to kebabs. You are only limited by your imagination.

WE DO NOT SHIP TO P.O. BOXES

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SKU: JFRY Category:
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Cooking tips

  • Apply generously (true African-style).
  • For best results, marinate overnight (1-2 hours for seafood).
  • For a sweet taste, add honey, agave, molasses or brown sugar (can be used as a glaze).
  • Make slashes on bone in chicken or thick pieces of meat for deeper flavor penetration.
  • For that authentic flavor, cook over charcoal or use a gas grill.
  • To make a barbecue baste, add ketchup, brown sugar and orange juice (optional).

  • Bold and exciting flavors with twice the heat of the Spicy – this one is for the chili heads.

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Ingredients

Habanero Peppers, African Spices, Dates, Tamarind, Dijon Mustard (water, mustard seed, distilled vinegar, salt, citric acid), Apple Cider Vinegar, Sunflower Oil, Ginger, Garlic, Salt, Mushroom Powder (mushroom, salt, mushroom extract), Cane Sugar, Xanthan Gum

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Nutritional Info

coming soon

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Recipe Video

coming soon

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Customer Reviews

Customer Reviews

Based on 2 reviews
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D
Donna S. (Brunswick, ME)
Perfect addition to a woven basket

As part of our effort to shop local and/or small businesses this holiday season, we included this marinade and the Yassa Onion simmering sauce in a gift basket for our friends. It was well received!

A
Alex Williams (Nashville, TN)
Best and most authentic

This jerk paste is amazing still my favorite lamb recipe yet. A little goes along way and I’ve been able to make a couple diffentt dishes with it so far. I’m in love with this stuff for sure!!

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    The historical origins of jerk-style cooking can be traced back to the Cormantee hunters of West Africa called the Maroons. During the British invasion of 1655, many of the Maroons were captured, enslaved and brought to Jamaica to work on the Sugar plantations. Some of these slaves escaped from their captors and spent years hiding out in the Blue Mountains of Jamaica, where they practiced the cooking methods of their forefathers. Our Jerk pastes are inspired by the Maroons.

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    We start with a base of sweet and tart tamarind puree, zingy preserved lemon and Dijon mustard forte to create depth and dimension. Highly fragrant spices such as cloves, Vietnamese cinnamon and star anise are artfully added for intense aroma and flavor. Paprika brings smoky complexity. We then introduce pungent aromatics such as  ginger and garlic. Habanero peppers add fruity floral notes and fiery heat. Finally, a few other secret ingredients round out and balance flavors.

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    The historical origins of jerk-style cooking can be traced back to the Cormantee hunters of West Africa called the Maroons. During the British invasion of 1655, many of the Maroons were captured, enslaved and brought to Jamaica to work on the Sugar plantations. Some of these slaves escaped from their captors and spent years hiding out in the Blue Mountains of Jamaica, where they practiced the cooking methods of their forefathers. Our Jerk pastes are inspired by the Maroons.

    We scoured the continent for the most exotic and exciting ingredients –the ones that tease the senses and tantalize the taste buds. Africa benefited from the spice trade during the era of colonization, incorporating the vast array of new spices into its recipes to add depth, dimension, intensity, flavor and heat.

    Much like our ancestors, we make our Jerk pastes in small batches with many exotic spices to capture the essence and complexity of true African-style Jerk.

    We start with a base of sweet and tart tamarind puree, zingy preserved lemon and Dijon mustard forte to create depth and dimension. Highly fragrant spices such as cloves, Vietnamese cinnamon and star anise are artfully added for intense aroma and flavor. Paprika brings smoky complexity. We then introduce pungent aromatics such as  ginger and garlic. Habanero peppers add fruity floral notes and fiery heat. Finally, a few other secret ingredients round out and balance flavors.

    Use our African jerk pastes on meat, poultry, seafood or tofu. Then grill, barbecue, bake or roast. Add to ground meat for burgers or to kebabs. You are only limited by your imagination.

    WE DO NOT SHIP TO P.O. BOXES

    Clear




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