The Real Jerk. Lily Pottinger

½ cup water

       ½ cup brown sugar

       1 tsp black pepper

       1 tsp ground allspice

       1 tsp fresh ginger, grated or ½ tsp ground ginger

       2 cloves fresh garlic, finely chopped

       1 small onion, cut in half

       1 tbsp fresh thyme, chopped

       1 tbsp Worcestershire sauce

       2 tbsp soy sauce

       2 tbsp white vinegar

       3 tbsp jerk sauce, or more if you like it hotter (THE REAL JERK SAUCE)

       2 tbsp plum sauce (optional)

      In a medium saucepan, combine all ingredients except jerk sauce and bring to a boil.

      Lower heat and let simmer for 15 minutes, stirring frequently.

      Remove pan from heat and let cool for 20 minutes.

      Remove chunks of spices and stir in jerk sauce.

      Makes about 2 cups.

      This sauce can be preserved and stored in the refrigerator for up to 3 months. See preserving instructions on (Preparing Sterilized Jars).

      A quick and easy variation is to take 1 bottle of your favorite barbecue sauce and stir in 3 tbsp jerk sauce, ½ tsp ground ginger, and ½ tsp ground allspice.

      ZIPPY DIPPING SAUCE

      This sauce is great with Fried Dumplings (ROTI).

       1 cup ketchup

       1 tsp white vinegar

       1 sprig fresh thyme, chopped

       2 tbsp sugar

       1 tbsp hot pepper sauce

       ¼ tsp ground ginger

       ¼ cup water

      In a small saucepan over low heat, combine all ingredients and let simmer for 10 minutes.

      Cool sauce to room temperature before serving.

      Makes about 1¼ cups.

      LEMON & LIME SAUCE

      Golden Fried Chicken (Barbecued Jerk Ribs) and this sauce? Great!

       ½ cup sugar

       1 tbsp cornstarch

       1 tbsp lime zest

       pinch of salt

       1 cup water

       2 tbsp lemon juice

       1 tbsp lime juice

       2 tbsp butter

      In a medium saucepan over low heat, combine sugar, cornstarch, lime zest, and salt.

      Slowly stir in water, then lemon and lime juice.

      Cook for 8 minutes, stirring constantly until sauce thickens.

      Remove pan from heat.

      Stir in butter until melted.

      Cool sauce to room temperature before serving.

      Makes about 1 cup.

      QUICK VEGETABLE DIP

      Whether you’re running a busy restaurant or running off to a potluck party, fresh vegetables, chips, or crackers, combined with a tasty dip or salsa make winning appetizers. This simple recipe and the five that follow are some of the favorites at The Real Jerk.

       1 cup sour cream

       ½ cup bottled Ranch dressing

       1 sachet (or cube, crumbled) chicken bouillon

       black pepper to taste

      In a bowl, combine sour cream, dressing, bouillon, and black pepper.

      Cover and refrigerate at least 2 hours before serving with fresh raw vegetables of your choice.

      Makes about 1½ cups.

      AVOCADO DIP

      This guacamole-like dip can be served with chips and crackers or as a dressing for sandwiches made with Jerk Chicken (Stewed Chicken).

       2 medium avocados

       1 stalk escallion, chopped

       1 tsp white vinegar

       1 tbsp lime juice

       ¼ tsp salt

       2 tbsp white sugar

       black pepper to taste

       bacon bits (garnish) (optional)

      Halve avocados.

      Remove pits and scoop out flesh.

      In a bowl, and using a fork, mash flesh.

      Mix in remaining ingredients.

      Garnish with bacon bits before serving.

      Makes about 1¼ cups.

      CRAB DIP

       1 6-oz can crab meat

       ½ cup mayonnaise

       3 oz cream cheese

       ¼ cup sour cream

       ¼ tsp celery salt

       1 clove garlic

       1 tbsp lime or lemon juice

       ½ tsp green pepper, finely chopped

       ¼ tsp onion, grated

      In a food processor or blender, purée all ingredients.

      Transfer to a bowl, then cover and refrigerate at least 2 hours before serving.

      Makes about 1¼ cups.

       Serving Variations:

      Cut one cucumber lengthwise.

      Cut out seeds and flesh to form a boat.