Jason Walker gives food lovers a taste of paradise

With the lockdown protocols still in full swing, many are turning up their culinary skills to flaming degrees by creating dishes fit for kings and queens. And who could blame them? It saves both money and time. One company looking to assist you in your feast-from-home pursuits is Tropical Sauce.

The owner, Jason Walker, explained that this initiative came about honestly, with the distribution of seasonings and spices running in his family. “When I was much younger, my dad and mom owned and operated a wholesale [and] retail business here in Portland. The business is known mostly for its wide variety of seasons, which gave them the nickname ‘Season Shop’,” he told Food. During this experience, Walker learned a thing or two from his father in the art of spices.

After going away to college overseas, his parents would send him seasonings to cook with. What was once a solo act for the student’s sustenance quickly spread like wildfire into Walker preparing food for the soccer team he was a member of, and later his school’s cafeteria. While he loved cooking, the real secret behind his success was in the seasoning. Spending time as a chef at the university led to his professor recommending that he open a restaurant. With this being a lifelong dream, Walker got the brilliant idea to take it one step closer to reality by creating and selling seasonings and sauces to prepare and cook the dishes he loves.

The business, Tropical Sauce, started upon his return home to Jamaica in 2019. His kitchen-friendly products comprise an impressive line-up: Tropical Sauce All Purpose Dry Rub; Jerk Dry Rub; Chicken Special Dry Rub; Season to the bone rub (herbal); Chicken Season Dry Rub; Fish Dry Rub; Meat Season Dry Rub; Chicken Spice Dry Rub; Jerk Seasoning; Jerk Powder Seasoning; Chicken Powder Seasoning; Bourbon Barbecue; and Tropical Vibes Pineapple Sauce.

“The ingredients I use for my products are made from supporting local farmers with the purchase of pepper, onion, thyme, scallion, garlic and more. Here’s a fun fact: I plant the Chinese mint used in my jerk sauce to add more flavour,” he said. He is currently looking into planting his own peppers, which would save the cost to his own pocket and that of his customers.

His favourite rub is the Jerk Dry Rub or Jerk Sauce. The reason: it’s all about the taste. Tasting a wide variety of different infused blends, he says, makes for a lovely meal. “The Jerk Dry Rub is that seasoning that represents everything about the Jamaican culture in regard to jerking chicken, pork, among other meats,” he added. He has shared his signature jerked chicken and jerked pork recipe, using his sauce, for your dining pleasure.

Tropical Sauce Jerked Pork

INGREDIENTS

1 bottle of Tropical Sauce Jerk Sauce

2-3 pounds pork shoulder, cut up

DIRECTIONS

Rub the meat with the jerk sauce. Make sure you marinate overnight for the best taste. Preheat at 350 degrees Fahrenheit for 20 minutes, then set the oven to 300 degrees Fahrenheit. Bake at the lowest possible setting over a low fire for one hour until done.

Tropical Sauce Jerked Chicken

INGREDIENTS

1 whole chicken

1 bottle of Tropical Sauce Jerk Sauce

DIRECTIONS

Cut the chicken into quarters, rub with jerk sauce and let it marinate overnight. Preheat the oven at 400 degrees Fahrenheit for 15 minutes, then set it to 350 degrees Fahrenheit. Cover the pan with the chicken with foil paper. Estimated cook time: one hour and 30 minutes.

Enjoy when it’s done.

krysta.anderson@gleanerjm.com