One of the hallmarks of African or indeed Caribbean cooking is chilli. We love all things spicy, and we love chilli in any form…habanero, jalapeno, scotch bonnet, ghost peppers…whatever! We’ll take it, thanks very much.
And so imagine the challenge of cooking for a household with a 7-year old who raises her hands in a fan-like motion to her mouth the minute the word “chilli” is spoken…let alone included in a dish.
So this week, I set myself a challenge to create or modify the jerk chicken rub recipe I have used for years with the aim of creating something that is mild enough for a chilli-sensitive palate, but yet punchy enough to deliver a kick, and if I may say so myself, I think I may be onto something here with this recipe.
It’s got that oomph that you expect from a Jerk rub…thank Goodness!!! Smoky, and spicy, tempered and balanced by the sweetness from the sugar and cinnamon.
My chilli-sensitive 7-year old ate it all up. Let me know what you think!
Is this recipe right for you?