Jerk spice is a Jamaican blend of spices that is most commonly rubbed onto meat before cooking. It consists principally of Allspice, thyme, and hot scotch bonnet peppers. An unlikely mix, but one that is quite delicious! I used this spice to flavor a filling for a vegetarian version of jamaican meat patties – a pastry with a curried crust and a spiced-meat interior. Our meat-free version combines spicy, intriguing flavors in a crispy yellow crust!
This recipe for preparing the peas also goes well with rice (no crust!), if you add some water and cook till they get nice and brothy.