Jamaican Jerk Food
In understanding the dynamics of some of the popular Jamaican food jerk chicken type we have to look deep in its history and what it means to the people. The jerk recipes are a very popular cooking style today, both on the island and throughout the world. This method of cooking is said to be from the early settlers on the island who were the Tainos.
The Tainos use to cook their meats in a wooden grill which would be placed over a slow fire. They called this method of cooking “barbosa”, today this means barbecue in Jamaica.
This became popular as some persons would say out of necessity, as in the years when the slaves; the maroons runaway to the hillsides of Portland and Trelawny. Their only means of survival was to hunt the wild pigs which they would cook for meat.
They prepared this meat with a lot of local spices, then dug holes, place pimento woods over that pit and smoked the pig; this would last them for many days as the smoke preserved and cured the meat.
This cooking style was called “charqui” which is a Spanish word for preserved or dried meat. When the Maroons were freed, they started to sell this as jerk pork on the streets in towns across the island. It did not take long for this hot and spicy meat that was flavored with smoke to become a big hit and was loved by the locals. Today, this cooking style is very popular in Jamaica and is tried in other countries, but none can duplicate the true Jamaican flavor.
There is nowhere else that you can get that real authentic jerk unless it’s in Jamaica, which is prepared with impressive Jamaican seasoning. It is all in the technique, some of these seasonings include scallions, pimento seeds, nutmeg, thyme, salt, cinnamon and pungent scotch bonnet pepper.
All of these seasonings would be rubbed thoroughly on the meat not leaving out any crevices and then this would be left to marinade overnight or longer.
After the meat is prepared and marinated, then it is time to jerk; the meat must be placed properly over a smoke fire. There are different meats other than the pork that can be cooked in this way, but we are looking at the pork.
The fire that is used to cook this pork is the same pimento wood and burning charcoal; the meat would be wrapped in zinc sheets and placed over the fire. While this is slowly cooking, you would turn from side to side, but be careful not lose the juices as this helps to give the jerk this special flavor along with the smoke from the pimento wood.
When you are in Jamaica you can get this jerk from the street jerk vendors, roadside diners and restaurants. You will find places that are still cooking it the like back in the days, but the majority now will cook it on a drum pan and add the special seasoning as the meat is been jerked.
If you are looking for the real hot and spicy Jamaican jerk that is done in the original way over the wood fire with the pimento wood. You have to visit Portland, this is where it all started, make sure you stop at the Boston Jerk Centre. At Boston you will not get the fancy setting, but there are numerous shops that will beckon you with the real scent of the jerk.
There are many fast food outlets available in Jamaica today, but the jerk stands are probably the biggest and most popular place that you will find persons gathering everyday. Especially on a Friday evening when most persons are not cooking at home, you will be sure to see persons getting their servings of the hot and spicy jerk pork.
This is something that you must try when you visit the island, but remember it’s hot and spicy you can request less pepper if you cannot take the heat.