Recipes
Dry Jerk Rub
Author:
Andre Fowles
Servings
makes about 1 cup
Prep Time
5 minutes
"This accessible and versatile blend can be put on fries, on plantains, in your salsa, or used to season your meats. You could even go wild and put it on your popcorn."
Adapted from My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photographs by Michael Condran.
Ingredients
Directions
In a bowl, stir together the salt, onion powder, garlic powder, Cobanero chili flakes, thyme, allspice, black pepper, brown sugar, ginger, smoked paprika, parsley, and nutmeg.
Store in an airtight container at room temperature for up to 3 months.
Recipe Note
My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island by Andre Fowles is available for purchase here: