Jerk Provision Skewers ft Vaughnette Bigford

Joel fires up the grill for jazz queen Vaughnette Bigford, taking ordinary root vegetables to another level with Grace Jerk Seasoning.

2 medium sweet potatoes

2 medium beets

1 large dasheen

1 large plantain

2 large sweet peppers, seeded and chopped into chunks

For the sauce:

1 tbsp Grace HOT Jerk Seasoning

¼ cup sesame oil

2 tbsp teriyaki sauce

For the Jerk Mayonnaise:

2 – 3 tbsp mayonnaise

1 tbsp Grace MILD Jerk Seasoning

2 tsp red wine vinegar

1 tsp chopped shadon beni

Pinch of salt and pepper

Wooden skewers soaked in water for at least half hour

Cook the sweet potatoes and dasheen in boiling water just until cooked. Cook the plantain in boiling water as well. The beets can be boiled or roasted. Peel and cut the root vegetables into large even sized chunks. Do the same for the plantain.
Make the jerk glaze – In a bowl, mix together the Grace Jerk Seasoning with the teriyaki sauce and sesame oil.
Make the jerk mayonnaise – In a small bowl, mix together the mayonnaise, Grace Jerk MILD Seasoning, shadon beni, vinegar, salt and pepper. Taste and adjust seasoning
Prepare and heat the grill according to directions.
Thread the dasheen, sweet potato, sweet pepper beet and plantain chunks onto the skewers in order of preference.
Brush the skewers evenly on all sides with the jerk glaze. Place the skewers on the grill and grill a few minutes on either side, brushing intermittently. Remove and place on a serving platter.
Drizzle with the jerk mayonnaise and serve.