Jerk Whatever - Salmon, Tofu, Jackfruit, Chicken - we don’t care.

Adapted from Kitchen & Co.: Colorful Home Cooking Through the Seasons

Ingredients

• Whatever ya jerkin’

• 1 tablespoon ground all spice

• ½ tablespoon ground nutmeg

• ½ tablespoon black peppercorn

• 1 tablespoon Mount Cabot Maple dry maple sugar or a little more of maple syrup

• 4 cloves of garlic

• Large pinch of salt

• 4 garlic gloves, finely chopped

• 6 scallions,

• 1 scotch bonnet pepper or something else HOT

• 1 tablespoon dark rum

• 2 tablespoon malt vinegar

• 1 lime, juice & zest

• Peanut Oil

We all have different needs - especially the need to be creative. Use this great jerk recipe on just about anything from fresh veggies to your choice protein.

1. In a food processor, blitz all the marinade ingredients together except the peanut oil and then gradually add the oil until it makes a coarse paste.

2. Spread over your piece of Whatever and let marinade for as long as you got

3. Preheat a skillet over medium-high heat, add some oil. Once oil is hot, slide in your cuts of Whatever. Once cooked to your desired temp, remove from heat and let sit. Sophie is passionate about the sitting part. Give it a rest! Don’t lose the juices! It’s called delayed gratification, y’all.

4. Serve with a cold Red Stripe!