I managed to get some allspice from the grocery store so I can start cooking from the Delicious Jamaica cookbook, but I forgot the thyme. I loosely followed Sobers’ recipe for a wet jerk marinade, substituting a little oregano for the missing thyme and adding some garlic (not sure why on that one). Overall it came out decently, but I think I need to follow the recipe more closely next time.
I cooked up some tempeh in the jerk marinade and it came out okay…while tempeh has a great texture and absorbs flavor readily, it also has a bit of a bitter flavor that’s best masked by sweeter or saltier sauces. As a result, the jerk seasoning on tempeh didn’t quite work as well as I’d hoped; I’d recommend using tofu instead. The most amusing part of this I suppose is the fact that tempeh is Indonesian, jerk seasoning is Jamaican and the wehani rice with fennel seeds is vaguely Indian inspired.