Arawak BBQ Sauce

submitted by “Caribbean Maiden”

This is a West Indian marinade used for generations. It's best suited for fish and game. I like it on chicken and pork. Allow meat to marinate for at least an hour before cooking. Make sure you adjust the amount of Chile peppers to your taste.

Also, I sometimes replace the orange juice with marmalade for a sweeter marinade.

This recipe has been scaled to make two servings

6 green onions, chopped
3 tablespoons minced shallots
2 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon ground allspice
1 teaspoon ground black pepper
2 scotch bonnet Chile peppers,
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon brown sugar
1/2 cup fresh orange juice
1/2 cup cider vinegar
1/4 cup red wine
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon molasses

In a medium, nonporous bowl, combine the green onions, shallots, garlic, ginger, allspice, ground
black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil and molasses.

Mix well, cover and allow to sit for one hour. Mix well again before adding to fish or meat.

Discard any remaining sauce.

No comments: