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 Barbecue, Jamaican Style
Provided by www.fodors.com
Jamaica is well-known for its contributions to the world of music, but the island is also the birthplace of a cooking style known as jerk. Modern jerk originated in the 1930's along Boston Beach, east of Port Antonio. Here the first wayside stands first sprang up on the side of the road, offering fiery jerk served in a casual atmosphere. Today jerk stands are everywhere on the island, but many aficionados still return to Boston Beach for the "real thing."
The historic origins of jerk are unknown (some say the Maroons brought the practice from Africa; others say the cooking style came to the island with the Caribs and the Arawaks). The practice of jerking meat was first recorded in 1698 by a French priest, who wrote of a jerk pit made with four forked sticks with crosspieces covered with a grill made of sticks. On the grill was placed a whole pig, stuffed with lime juice, salt and pimento, and spices which helped preserve the meat in the hot climate.
Today jerk is still cooked in a pit that contains a fire made from pimento wood. The meat, which is primarily pork but can also be chicken, goat, or fish, is marinated with jerk sauce. Every cook has his own favorite recipe, but most include allspice (pimento) berries, cloves, garlic, onion, ginger, cinnamon, thyme, and peppers. Commercial jerk sauces are also available. Once the jerk is cooked to perfection, it is served up with side dishes such as breadfruit, rice and peas, and a bread called festival.
The Sunset Beach Resort in Montego Bay holds an annual jerk cookoff each September, where prizes are given out for the best jerk in several different categories.
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