US Virgin Islands

Wet Jerk Rub (Marinade for Chicken, Beef, Fish, Pork...)
-1/2 C. fresh thyme leaves
-2 bunches (about 15) green onions, finely chopped
-1/4 C. ginger root, finely diced
-3 Scotch bonnet peppers, stemmed and finely chopped
-1/4 C. peanut oil
-5 garlic cloves, chopped
-3 freshly ground bay leaves
-2 tsp freshly ground allspice
-1 tsp freshly grated nutmeg
-1 Tbsp. freshly ground pepper
-1 Tbsp. freshly ground coriander
-1 tsp freshly ground cinnamon
-2 tsp salt
-Juice of 1 lime

1) Combine all the ingredients into a thick, chunky paste, using a mortar and pestle OR a food processor. The mixture will keep in a tightly sealed container in the refrigerator for several months.

Source: http://www.foodwine.com/destinations/caribbean/jerkrub.html