In November we braved the cold and two of our members, Cara and Isata put on a fabulous Caribbean Vegan BBQ for the Tulse Hill carnival, which included Jerk veg and tofu kebabs. Here is the recipe for Cara’s jerk sauce which can be used for marinating vegetables to be roasted or on the grill/BBQ or as a sauce.
4-6 Scotch Bonnet peppers, chopped (remove the seeds for a milder sauce)
1 small red onion, chopped
4 spring onions, chopped
1/2 cup orange juice or freshly squeezed orange.
2 tablespoons olive oil
Juice from half a lime (about 1/4 cup lime juice)
1 tablespoon freshly grated ginger
2 tablespoons of agave syrup, maple syrup or honey
1 teaspoon nutmeg
2 teaspoon of pimiento (ground or whole)
1 teaspoon cinnamon
1 teaspoon dried thyme (or use fresh, if available)
1 teaspoon salt
1 tablespoon black pepper
1. Place chopped spring onions in frying pan with little oil, add all dry ingredients and stir.
2. When a paste is formed add the wet ingredients and allow to simmer for about 10mins (more water/orange juice can be added if needed).
3. Remove from the heat and blend with a hand blender
4. Now your sauce is ready to serve