1 bunch fresh thyme, leaves only
2 cinnamon sticks, roughly crushed
2 tbsp chopped fresh coriander
1 tsp coriander seeds, crushed
2 tbsp black peppercorns, crushed
1 tsp freshly grated nutmeg
3 tsp allspice, crushed
2 tbsp garlic infused oil
4 Scotch Bonnet chilies, seeds removed
2 tsp chopped fresh ginger
2 limes, zest of 1 lime, juice of 2
140ml/¼ pint olive oil
Place all of the ingredients in a blender or food processor and blend to make a smooth paste.
Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated.
Recipe adapted from: Good Food