Kitchens Of Africa - 'Spicy' African Jerk Paste Marinade (9OZ)

A fragrant fusion of zingy preserved lemon, aromatic cloves, sweet dates, tart tamarind, ginger, garlic, smoky paprika, fiery habanero, and other exotic spices.

The historical origins of jerk-style cooking can be traced back to the Cormantee hunters of West Africa called the Maroons. During the British invasion of 1655, many of the Maroons were captured, enslaved and brought to Jamaica to work on the Sugar plantations. Some of these slaves escaped from their captors and spent years hiding out in the Blue Mountains of Jamaica, where they practiced the cooking methods of their forefathers. Our Jerk pastes are inspired by the Maroons.

Much like our ancestors, Kitchens of Africa make their Jerk pastes in small batches with many exotic spices to capture the essence and complexity of true African-style Jerk.

They start with a base of sweet and tart tamarind puree, zingy preserved lemon and Dijon mustard forte to create depth and dimension. Highly fragrant spices such as cloves, Vietnamese cinnamon and star anise are artfully added for intense aroma and flavor. Paprika brings smoky complexity. They then introduce pungent aromatics such as ginger and garlic. Habanero peppers add fruity floral notes and fiery heat. Finally, a few other secret ingredients round out and balance flavors.

Use this African jerk pastes on meat, poultry, seafood or tofu. Then grill, barbecue, bake or roast. Add to ground meat for burgers or to kebabs. You are only limited by your imagination.