Jamaica-Mi-Jerk
Uses: ALL PURPOSE - Chicken, Poultry, Fish, Shrimp, Pork, Steak, Vegetables, Soups, Chili’s
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Methods of Cooking: Marinating, Grilling, Barbeque, Sautéing, Baking, Stir Fry, Deep Fry, Crock Pot, Skillet
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EASY Directions: For meats, marinating is always preferable. If you don’t have the time, you’ll still love it. Simply season rinsed and cleaned desired meats, seafood or poultry first in addition prior to adding your Jamaica-Mi-Jerk or you may use Jamaica-Mi-Jerk solely as its own marinade. Lather jerk into meats preferably by hand mixing with both hands to season more evenly or by using a large spoon. Mix well. Meats with skin, be sure to lift skin and lather meat with Jerk underneath. The more Jamaica-Mi-Jerk you lather in, the spicier it gets. You may add minimal olive oil to loosen marinade for easier lather. Grill, Barbeque, Sautee, Bake, Stir Fry for authentic Jamaican flavor and Spice. Also use as an additive to Bigger Dishes, sauces, soups and more for added spice.
Jamaica-Mi-Curry
Uses: ALL PURPOSE - Chicken, Poultry, Fish, Shrimp, Pork, Steak, Vegetables.
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Methods of Cooking: Sautéing, Stir Fry, Skillet, Baking and More.
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EASY Directions: Jamaica-Mi-Curry is a ALL-IN-ONE. For general use, simply add rinsed and cleaned meats into pot, pan, or skillet and add in your Jamaica-Mi-Curry. Add minimal water according to pot size. Sautee or simmer on low heat. Addition of minimal water and occasional stirring may be needed to prevent sticking. As meat is cooked and sauce thickens, you can now enjoy authentic Jamaican curry.
Jamaica-Mi-Wing Sauce
Uses: Chicken Wings - Chicken, Poultry, Fish, Shrimp, Pork, Steak, Vegetables.
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Methods of Cooking: Lather hot and cooked chicken wings battered and unbattered, baked or fried.
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EASY Directions: Simply add your Jamaica-Mi-Wing Sauce directly to cooked hot wings directly and immediately out of heat to your desire.