Ingredients

• 5 Spring onions
• 1 scotch bonnets pepper ( Deseeded and cored)” Unless you like it seriously hot”.
• 2 TBSP Soy sauce
• 2 TBSP White wine vinegar
• 2 TBSP veg oil
• 1 TBSP soft dark sugar
• 1 TBSP lime juice
• 1 TBSP dried thyme
• 1 TBSP minced garlic
• 1 TBSP minced ginger
• 1 TBSP dark rum
• 2 TSP Allspice
• 1 TSP  Ground cinnamon
• 1 TSP  Ground nutmeg
• 1/2 TSP ground black pepper

 Method

Combine all of the ingredients into a food processor and blend until smooth i like to use a stick blender now for a real smooth consistency, you can use the marinade now or for a richer flavor you can pour into a saucepan and bring to the boil stirring to stop the sugar from sticking to the base. Turn down to a slow simmer and keep stirring for 10 mins until the marinade thickens and darkens and starts to resemble a paste then transfer to a jar or container with a lid and  leave to cool, then store in the fridge .

Usage

Add a couple of TBSP’S to wings, ribs, steak and fish, let marinade overnight preferably.