African Jerk Sauce

Have you ever heard that old expression that if your ears are burning someone’s talking about you? Well, our ears are heating up as more and more people discover our line of gourmet sauces. Here is a recent mention made by a condiment conniseur: Jerk Sauce Flavor Review.


“Is it alright to substitute ingredients?” We sometimes get this question from people we share our recipes with and, though substituting ingredients is always a matter of personal taste and preference, we highly recommend that our sauces be used with our recipes since we crafted them around our signature gourmet sauces.

Our Ginger Syrup, Jerk Sauce, Brown Sugar Syrup and Palava Sauce all have very unique flavor profiles and each recipe is designed to use those flavor profiles to their fullest. Other sauces and syrups don’t use the same ingredients, aren’t composed the same way and, therefore, don’t taste the same. So if you find some of our recipes interesting, please make sure to use the Kilimanjaro sauce or syrup mentioned in the recipe for maximum flavor.


The phone rang at 4:30 in the afternoon. It was a beautiful Friday and I was just about to go outside to water the garden. “Honey, James wants to come over tomorrow and discuss some projects we have coming up at the office” Rick is always so nervous when his supervisor wants to discuss business at our home. “No problem. I’ll whip up something delicious for you two to snack on” I said. “Thank you, Sue. I hear he loves hot wings…” “Oh, that’s no problem! I have a wonderful recipe for those.” Little did I know that James was about to throw me a curve ball. “Great!” Rick replied with audible relief in his voice, “Just make sure they’re not hot.” “What was that? For a second there I thought you said to make hot wings that aren’t hot.” “That’s right” Rick replied, “James can’t handle hot foods.” “Wait a minute” I was starting to get a little nervous “If he doesn’t like hot food why does he like hot wings?” I could hear some voices in the background as Rick asked some of his co-workers how their supervisor could have such conflicting tastes. “They say he likes spice…whatever that means. All I know is his stomach can’t handle hot food.” Apparently I was silent a little longer than I should’ve been. “Are you there, Sue?” “Yeah, I’m here. I don’t know how I’m going to make hot wings that aren’t hot but I’ll definitely do my best.” “Thanks again, Sue. You’re a life saver!”

As I hung up the phone, my mind was racing. “Hot wings that are spicy but not hot.” As I opened my cupboard door, Kilimanjaro’s African Jerk Sauce caught my eye. “Hey! That might work! It’s got bold flavors, it’s spicy but it’s not hot.” So I grabbed the bottle and went to work. “I hope Rick doesn’t mind having hot wings tonight for dinner, too”, I thought.

When Rick came home he was presented with a plate of non-hot hot wings. “Ok, try these” I said with a mixture of excitement and cautious optimism. He picked one up and took a bite. “Wow, this is good! It’s got spice and tons of flavor but I definitely wouldn’t call it hot. I think James will like these.”

Saturday afternoon came and I had a new batch of wings made up. Rick and James were on the patio discussing business when I brought out the plate. James perked up quickly. “These are my favorite!” He said as he bit into a wing. “And they’re just how I like them. Spicy but not hot. Hey, do you think you could give me the recipe?” “Sure thing!” I quipped and ran inside to write it down.

So that’s how Kilimanjaro’s African Jerk Sauce helped me to make hot wings that aren’t hot. There really is no recipe to share since what I used was a pretty standard hot wings recipe. The only difference is I used the jerk sauce instead of  hot sauce. So if you or someone you know loves wings but doesn’t like hot food, grab a bottle of African Jerk Sauce and give this method a try!

Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces


Ginger beef is crispy strips of steak tossed with a sweet and spicy sauce. If you are a fan of Mongolian beef, you will love this recipe. Of course, I’m adding a Kilimanjaro’s Sunrise Ginger Syrup and African Jerk Sauce to give it a bit of a different flavor.


1lb sirloin steak (sliced into thin strips)
¾ cup cornstarch
½ cup water
2 eggs
1 large carrot (julienned)
3 green onions (chopped)
¼ cup Sunrise Ginger Syrup
2 tablespoons Kilimanjaro African Jerk Sauce
Canola oil (for frying)
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup sugar


Step 1: In a bowl add cornstarch and then gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).

Step 2: Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger syrup and jerk sauce. Stir fry for 30 seconds-1 minute.

Step 3: In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.
(Makes 2 Servings)

Enjoy this tasty twist on ginger beef!

Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces

Most people would say that Jamaican jerk sauce is African since the origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa. When the British invaded Jamaica in 1655 the Spanish colonists fled, leaving behind a large number of African slaves. Rather than be re-enslaved by the British, they escaped into Jamaica’s mountainous regions where they mixed in with the local Taínos.

Though Jamaican jerk sauce certainly was derived from African ancestry, it is something that was adapted and modified over hundreds of years as various cultures added their influence. From the start, changes had to be made since the Cormantee slaves found themselves in new surroundings on the island of Jamaica and were forced to use what was available to them.

As a result, there was naturally a departure from some of the original spices used in jerk and new ingredients were added or substituted as necessary. One new addition to the recipe was the Scotch bonnet pepper, which is largely responsible for the heat found in Caribbean jerks. The Scotch bonnet is one of the hottest chile peppers around with a heat level similar to the habanero pepper.

Caribbean jerk often provides a blast of heat that follows with a tangy, vinegar taste. However, Kilimanjaro Foods produces a sauce that more closely follows the original African recipe and, as a result, the flavor profile of our sauce differs greatly from the Caribbean. We have created a sauce that provides a layered pallet of flavor. Rather than focus on heat, we have devoted our attention to creating a product that delivers a diverse selection of spice that really enhances the taste of whatever it is added to.

Another difference between the two sauces is in their composition. Jamaican jerk sauce is designed to be a marinade so it is much thinner with an “oil and water” type of consistency while ours has a thicker, smoother body which gives it much more versatility in the kitchen. As an example, it is thick enough to be brushed onto meats on the grill. Try that with a marinade and you will find that the majority will simply run off because it is so thin.

Truly, Kilimanjaro Foods’ African jerk sauce is unique in flavor, composition and application but don’t take my word for it. Try some for yourself. You can ask your local grocer to place an order with us so you can fully experience the Kilimanjaro difference!

Be sure to ask your local grocer to carry our ginger syrup.

jerk sauce

One of the most interesting things about Kilimanjaro Foods, Inc.’s sauces is their versatility. While most people use jerk sauces for meats such as chicken, steak or pork, we have found the rich and diverse flavors or our original African jerk sauce to be much more adaptable.

Naturally, our sauce can be used in standard recipes by brushing it on or using it as a marinade or baste; the longer the meat is infused, the stronger the flavor will be.

However, let me show you how our authentic African flavors enable you to do much more than marinate meat.

African Jerk Corn Muffins:

Using your favorite corn muffin mix, add 1/4 cup of sauce in the mix, along with 1/4 cup of honey.

We like to use mini muffin pans since these tend to set up better during baking.

*Be careful when baking as adding honey will burn more quickly so watch your muffins carefully as you bake them.

The result is a spicy-sweet corn muffin that titillates your taste buds!

For a tasty treat, try our Cream Cheese Spread.

Simply take 8oz. of cream cheese and add 1/3 cup jerk sauce and 1/2 cup confectioner’s sugar. Mix well and serve with ginger snaps. This one might be gobbled up before you know it!

Vegetarians are sure to love our Jerk Pasta Salad.

Cook 2 cups of Rotini pasta as directed.

Drain and rinse with cold water, add 1/2 cup of sauce.

Mix in 1/2 cup each of diced red onions, green peppers, red peppers and 1 cup of cherry tomatoes.

This is a healthy and delicious dish that you’re sure to love! You’ll also get to experience a different “side” of our jerk sauce since it isn’t heated in the preparation.

I hope you’ve gotten a little peak at how adaptable our African jerk sauce is. We at Kilimanjaro Foods are always experimenting with new recipes and flavor combinations and we encourage you to do the same.

Be sure to ask your local grocer to carry our line of sauces.

Have a fun and delicious time!