<p>The perfect pair — one fiery, one sticky. Marinate in the Jerk and glaze and dip in the Sticky Miso.Includes: Jerk Marinade Caribbean jerk marinade by chef Rachel Ama. It's deep, rich and full of Caribbean heat. No watered down blends pure unapologetic flavour.</p>
<p> <br>Fiery Scotch bonnets bring the heat, while warming cinnamon, nutmeg, allspice and clove create deep, aromatic layers. It’s thick, rich and spicy - everything jerk should be. <br>Sticky Miso Jerk A sticky umami-packed twist on classic jerk by chef Rachel Ama. Naturally sweetened with dates. It's sweet, spicy, umami magic. <br></p>
<p>Bold jerk heat from Scotch bonnets, umami rich miso, naturally sweet dates and zesty lime. Like your favourite BBQ sauce - but richer and wildly addictive. No watered-down blends. Just real flavour. Marinate tofu, veg, meat or fish, then roast, pan-fry or grill for a sticky, caramelised finish. Or use it as a finishing sauce - drizzle over rice bowls, wraps and salads, or dip in chips and plantain for that bold umami hit.</p>
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