Stocks & Sauces

Jerk gravy recipe

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This jerk gravy recipe is a nod to both my Jamaican and British roots. You don’t really get jerk gravy in Jamaica; jerk is more likely to be accompanied by ultimate hot sauce recipe, ketchup or a sort of barbecue sauce. But to have piping hot gravy poured over a piping hot plate of jerked chicken or pork is sublime. The lubrication is as much of a bonus as the flavour – it soaks into the rice and peas beautifully.

Melissa Thompson's jerk chicken gravy made in a saucepan.

Makes 500-550ml

Ingredients

Method

  1. Put the jerk marinade and butter into a saucepan and fry for 5-minutes. Then, add the flour and mix well.
  2. Gradually add the stock, ensuring each addition is fully incorporated before adding the next.
  3. Add the tomato ketchup or barbecue sauce and cook until the gravy thickens. Taste, then season with salt and honey (optional).

Back in 2014, whilst working as a journalist Melissa hosted a monthly Japanese supper club from her home, which due to tremendous success was soon taking over kitchens in pubs and cafés across London. Melissa started developing recipes for brands, cooking, barbecuing and writing about the hospitality industry. She’s drawn to international flavours, especially the distinctive taste of the Caribbean, the Mediterranean, East and SouthEast Asia, and increasingly West Africa. Melissa runs Fowl Mouths, an online food and recipe project, and is a regular columnist for BBC Good Food, as well having her work featured in The Guardian, Vittles, Waitrose Magazine and more. She also chaired discussions for The British Library and Ladies of Restaurants, given in-house talks to corporations, and consulted about race, diversity and inclusion. Melissa is a straight talker and conversation starter, skilfully weaving her commentary of tough topics through her engaging stories of food.