Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Ground Allspice 1 ea TB ground Thyme, or 2 TB
1/2 c Brown Sugar -thyme leaves
6 ea - 8 Garlic cloves 2 bn Scallions
4 ea - 6 Scotch Bonnet Peppers 1 t Cinnamon
-(or equivalent) seeds and 1/2 t Nutmeg
-all Soy sauce to moisten (2 TBS)

Put everything in a food processor and blend until smooth. You may use
allspice berries, if available, but use enough to give the equivalent
of 1/2 cup ground. This will keep "forever" in the refrigerator. Feel
free to increase the garlic, and the hot peppers. I do. The recipe,
double, and triples very well. Rub about 1/4 cup sauce into each
chicken, halved, and get under the skin and in all the cavities. It
is is pork, use a de-boned shoulder, score the fat, and rub the sauce
in, using 1/2 cup, or more, per 6 lb shoulder. Use less for fish.
Marinate, preferably overnight, and grill over a low fire, until
done. Charcoal is ideal. The meat will be a smoky pink when done, and
the skin nice and dark. Chop the meat into pieces, and serve
traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!

Submitted By SANDEE EVELAND On 11-29-94

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