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Spicing it up with Jerk Seasoning


These days we can only dream of a sunny paradise with blue skies, bluer water and hot sand. While I can't bring all that into your pantry, I can certainly offer a taste of tropical heat with my delicious jerk seasoning recipe.

1 Large White Cooking Onion
1 Fresh Ginger Root (Thumb-sized; Keep the Skin)
7 Cloves of Peeled Garlic
½ Bunch of Fresh Thyme
½ Tsp of Ground Nutmeg
½ Tsp of Ground Cloves
2 Tbsp Ground All-Spice
1 Tbsp Ground Cinnamon
2 Tbsp Ground Black Pepper
1 Bay Leaf
250 ml Soy Sauce
125 ml Water

Want it spicy? Add 8 Scotch Bonnet Peppers

Combine onions, ginger, garlic, fresh thyme and bay leaf in a food processor it forms a paste. Then add all the ground spices and soy sauce; continue blending until well mixed.

Remove and set aside. In the same food processor, add the optional scotch bonnet peppers without the stems (you can remove some seeds as well, but the more seeds the spicier it is). Add water and puree until smooth.

Marinate any protein you like in half of this sauce for a good 24 hours. Cook your food, then use the rest of the sauce as your condiment.

Plate of food with white hand drawn icons and symbols on wood deck


Daniel Majik
Daniel is ORC's Executive Chef, responsible for the delicious dishes you enjoy in the club restaurant.