Jamaican Jerk Sauce

To those of you who read my blog with any regularity and/or know me personally, and who know of my ADDICTION to spicy food (I don’t think that’s too strong a word), it should come as no surprise that I have been obsessed with making, and perfecting, my own Jamaican jerk sauce. I should state a disclaimer: I have never been to Jamaica. But I’ve loved jerk seasoning ever since I first encountered a seriously fiery jerk paste while I was working in a spice shop at age 21. I’ve conducted exhaustive “research” on Jamaican jerk sauce; i.e., I eat jerk whenever I can and I try lots of different jerk sauces. London’s got a huge West Indian population, and during the Notting Hill Carnival, my favourite place to be is Golborne Road, where the food stalls are crammed the tightest, the air is so smoky from oil drum barbecues it makes your eyes sting, and you can get a plate of jerk chicken and rice and peas and plantains for £5. Continue reading

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