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Jerk Seasoning (dry)
2 Tablespoons onion powder
1/2 teaspoon garlic powder
2 teaspoons ground thyme
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons brown sugar
1 1/2 teaspoons powdered hot pepper
1 teaspoon ground allspice
Combine all the ingredients and store in an airtight jar.
Jerk Potatoes
3 large potatoes
1-2 Tablespoons oil
1-2 Tablespoons Jerk Seasoning (dry)
1/2 cup water or vegetable stock
fresh parsley, chopped, for garnish
Cut potatoes into cubes and steam until tender.
Heat the oil in a skillet and stir in the Jerk Seasoning and add the potatoes and water. Cook until the water evaporates and the mixture is dry. Turn off the heat and stir in the chopped parsley.
The book suggests substituting steamed yams, broccoli, cauliflower, pumpkin, or cabbage for the potatoes.
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