Thyme is one of the top five herbs used in Caribbean cooking, being the mainstay of green seasoning. In addition to the normal thyme, Caribbean cooks use a broad-leaf thyme and Guyanese thyme, which is like oregano and strongly aromatic. Thyme is used in marinades to tenderise meat, which is then called ‘jerk meat’.
Jerk marinade: Combine roughly chopped spring onions, ginger, garlic clove, chillies, thyme, the juice of 1 lime, 2 tablespoons of soy sauce, vegetable oil, brown sugar and ground allspice to taste. Pour the marinade over the meat, rub it in, cover and refrigerate overnight. Braai the meat (a closed Weber is ideal for the smoky taste) or roast in the oven with lime wedges. Serve with rice and peas.