Jamaican Jerk Marinade
6 scallions, greens only, thinly sliced 2 large shallots, finely minced 2 large cloves of garlic,
finely minced 1 tablespoon finely minced fresh ginger 1 tablespoon seeded, ribbed and finely minced
Scotch Bonnet pepper (or 2 Jalapeno peppers) 1 tablespoon ground allspice ( I use whole allspice
berries, lightly toasted in a skillet, then ground fine) 1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper 1 teaspoon ground cinnamon
2/2 teaspoon ground nutmeg 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme 1 tablespoon
dark-brown sugar
3/2 cup fresh orange juice Juice of 1 lime
4/4 cup red-wine vinegar
5/4 cup soy sauce
6/4 cup olive oil
In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper. In
another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar,
salt and pepper. Mix thoroughly. Whisk in orange juice, vinegar, lime juice, and soy sauce.
Slowly drizzle in oil, whisking constantly. Add the reserved scallion mixture; stir to combine.
Let rest at least one hour.
Marinate tofu cubes, seiten pieces or even vegetables in this sauce and either bake or grill.