From Kwame Onwuachi's kitchen · Tatiana by Kwame Onwuachi, New York
stove · bbq sauce
NATIONAL AWARD WINNERMarket Jerk Barbecue
From a national-award-winning chef
Ratio
VEG OIL 30KETCHUP 1652
Ingredients
- VEG OIL30 ml
- GINGER40 g
- GARLIC50 g
- ONION450 g
- KETCHUP1652.2 ml
- BROWN SUGAR300 g
- JERK PASTE300 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Afro-Caribbean chef of Tatiana by Kwame Onwuachi at Lincoln Center; James Beard Rising Star and Food & Wine Best New Chef. Bronx and Nigerian family references appear across the menu.
Originally published as Jerk Barbecue Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from VICE / Kwame Onwuachi jerk chicken feature (published as “Jerk Barbecue Sauce”). Full citation lives in Provenance.