Authentic Arawak Bar-B-Q Sauce

This is a West Indian marinade used for generations. It's best suited for fish and game. I like it on chicken and pork. Allow meat to marinate for at least an hour before cooking. Make sure you adjust the amount of chile peppers to your taste. Also, I sometimes replace the orange juice with marmalade for a sweeter marinade.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 432 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• ¼ cup vegetable oil
• 1 tablespoon brown sugar
• 1 tablespoon molasses
• ½ cup fresh orange juice
• 1 tablespoon ground allspice
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• ½ cup cider vinegar
• ¼ cup soy sauce
• ¼ cup red wine
• 6 green onions, chopped
• 3 tablespoons minced shallots
• 2 scotch bonnet chile peppers, chopped

Recipe Instructions

Step 1

In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for one hour. Stir again before using with fish or meat. Discard any remaining sauce.