Bearman a question...I have ..
Caribbean Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes and I know you have sent for it too.
I have just made the jerk marinade, and the "Dipping" sauce from 1/3 of the marinade, I also seived the marinade as instructed. My question is ..is it traditional to seive and have a dipping sauce? I have made jerk many times but not like this. I have to say it tastes delicious but pokey! I do like "Hot" so suits me but the flavour goes further than that...the smell is amazing in the kitchen and I haven't even cooked the chicken yet! That will sit overnight ready for tomorrow.
Your thoughts please!
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