 | 
Go Back To Previous Page
 Jamaican Jerk Foods
By Peggy Trowbridge, homecooking.about.com
The island of Jamaica is famous for its beautiful beaches, reggae music, Blue Mountain coffee, exotic fruits, and its cheerful people with their beautiful patois language. But, you haven't tasted Jamaica until you've tried Jamaican Jerk, ya mon!
Jerk is the process of spicing and grilling meats, poultry, and even vegetables, although the most popular are jerk pork and jerk chicken. The resulting food yields a spicy-sweet flavor and a tender texture. Jerk is also used as a noun when describing the dry or wet seasoning mix used to jerk a particular food. Jerk shacks thrive on the side of the road in Jamaica as a local fast-food industry.
Jerk History
The term jerk is said to come from the word charqui, a Spanish term for jerked or dried meat, which eventually became jerky in English. Another origin is linked to the jerking or poking of the meat with a sharp object, producing holes which were then filled with the spice mixture. Like most Caribbean islands, Jamaican foods are derivative of many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portugese, and Chinese. The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655.
What is Jamaican Jerk?
You can easily make jerked foods at home with a good recipe and an understanding of the requisite ingredients. The seasoning has three main ingredients: chile pepper, allspice berry, and thyme. Other spices and herbs (which may include cinnamon, ginger, cloves, garlic and onion depending on the cook) are combined with these and applied to the food which is then allowed to marinate. Finally, food is grilled to tender perfection.
Be forewarned, if you cannot handle spicy-hot foods, jerk may not be for you. Deletion of the chile pepper vastly changes the end product, and it's just not jerk without the heat! Take a look at the three most important ingredients of jerk seasoning before trying an authentic Jamaican jerk recipe.
Scotch Bonnet
The first main ingredient of jerk seasoning is Scotch bonnet pepper, a variety of the habanero, so named for the shape of the pepper which resembles a Scotch tam or hat. This pepper ranges in color from green to yellow to red, often mixed depending on the ripeness of the pepper. The purpose of the chile pepper was not only to spice up normally bland foods, but also to preserve foods when refrigeration was not easy to come by and to aid in digestion. Habanero chiles are arguably the hottest in the world, according to the Scoville Chart, one thousand times hotter than the jalapeno. If you can't find Scotch bonnets in your local grocery store or ethnic market, you can substitute jalapenos, but it will be worth your effort to hunt down the real thing. You can also reduce the heat by omitting the seeds of the chile. As with all chiles, use rubber gloves when handling and cutting, avoid inhaling the fumes, and thoroughly wash your hands after handling.
Allspice
The allspice (Pimenta dioica) berry, also known as Jamaica or Myrtle pepper, is a popular spice in Jamaica and a necessity in jerk seasoning. Be aware that this is not the ground combination spice powder that is often used in pumpkin pies and such, but the berry of the evergreen pimento (not related to the red pimiento peppers) tree, which is native to the West Indies and South America. Most of the world's supply comes from Jamaica. The dark brown, dried berries look similar to peppercorns, and can be purchased whole or ground. The aroma is similar to a combination of cinnamon, nutmeg and cloves, and its flavor is slightly peppery. Use a mortar and pestle to grind your own, or take the easy way with a spice, coffee or pepper grinder. Know that the outer layer contains the most flavor.
Thyme
This common herb is also widely used in Jamaican foods, and is sold in dried bunches at the open-air markets. Jerk recipes may call for thyme leaves or ground thyme, both of which are readily available in markets. Thyme is also a digestive aid and has other beneficial health properties.
Real jerk
The accompanying recipe comes from a dear friend of mine who was born and raised in Jamaica. Some years ago, she graciously took me on a guided tour of her home island, where I was treated to a variety of authentic, homemade Jamaican dishes. Don't miss any opportunity to visit this lovely island and sample their wonderful foods. This jerk seasoning recipe is one of Christine's specialties, and one of my all-time favorite dishes.
Jamaican Jerk Sauce Recipe
Ingredients:
1/2 cup ground allspice berries
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons soy sauce to moisten
Instructions:
Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm-fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark. Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer.
Credits
Recipe from: Christine Morin, Jamaica
Related Products to this article
 Copyright © 2004-2006 Sparky Boy Enterprises. All rights reserved.
|
 |
