INGREDIENTS
¼ cup peanut or canola oil
2 tbsp. fresh thyme
1 bunch scallions, chopped
1-inch-thick piece fresh ginger, chopped
4-6 garlic cloves, peeled
2 Scotch bonnet peppers
8 allspice berries, smashed
1 tbsp. black peppercorns
1 tbsp. nutmeg, ground
2 cinnamon sticks, broken
2 tbsp. soy sauce
2 tbsp. ketchup
¼ cup dark brown sugar
The juice of 2 limes
INSTRUCTIONS
1. Puree the ingredients listed below in a food processor or blender until smooth.
2. Rub the sauce on chicken, pork, fish, tofu, shrimp or red meat, and marinate the protein overnight; any leftover sauce will keep for weeks in the refrigerator.
This recipe first appeared as part of Steven Petusevsky's article Eating Negril in the Jan/Feb 2012 issue of Caribbean Travel + Life.
Related Content
Jazz, Heritage, Underwater Festivals and more are celebrated on Tobago
Looking for some tunes to get you in the Carnival mood? After our editor's recent jaunt to Trinidad for Carnival, she hand-picked the best of the bunch to get you jumping in your seats.
The Caribbean is a study in contradictions: high tea in Bermuda, extreme kite surfing in Aruba, dancing in a dark dancehall in Jamaica. Our users are happy to jump into the sea of variety (literally!) and soak up all the region has to offer. So what are your top picks? And does the No. 1 island surprise you?
If the Caribbean had a national sport, it might be drinking. Find out which watering holes are serving your favourite contenders and what makes them so delicious...if the barkeeps will tell you.
In Trinidad & Tobago, conch is called “lambie.” This method of preparation could be considered a ceviche but because of the conch’s texture it must be cooked to soften it. Makes four to six servings.
Reprinted with permission from Ramin Ganeshram’s Sweet Hands: Island Cooking from Trinidad & Tobago (Hippocrene, NY)
