Recipe courtesy of Clarissa Dickson Wright
8 hr
2 hr
6 to 8 servings


  • Whole jerk boar/suckling pig
  • 1/2 Scotch bonnet pepper, cored, de-seeded and chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon finely chopped ginger root
  • 1/2 teaspoon each nutmeg and cinnamon
  • 2 cloves garlic, crushed
  • 3 spring onions, chopped
  • 2 teaspoons ground pimento
  • 2 teaspoons lime juice
  • 2 tablespoons vegetable oil


Puree all the seasonings and add the blood from the pig. Scrape off all the hair. Rub the flesh with the Jerk spices and roast the pig/boar over a pit.

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