|
|
|
 |
|
|
A Taste of Jamaica: Jerk Meat |
| |
|
|
|
|
|
|
| |
|
|
|
The Caribbean island of Jamaica is renowned for sunshine,
reggae, and the remarkably laid back atmosphere. But Jamaica’s
most famous cooking technique is undoubtedly Jerk:
the process of spicing and grilling pork, chicken or fish.
Jerk meats and spicy sauce are sold at roadside stalls throughout
Jamaica.
Origins and History
Because of Jamaica’s colonial past, many of the island’s
typical dishes are derived from the traditions of settlement
cultures. The British, Dutch, Spanish, French, West Africans,
Portuguese, Chinese and East Indians have all exerted their
influence on Jamaican palates. The origins of Jerk can be
traced back to the Cormantee people of West Africa, many of
whom were enslaved and brought to Jamaica in the 17th century.
Those who escaped from the British during the 1655 invasion
spent years hiding out in the Blue Mountains, where
they practiced and perfected the cooking method of their forefathers. |
|
|
|
Serving Suggestion
Jerk sauce is a made from a blend of hot spices, including
pepper, pimento, allspice, nutmeg, cinnamon, garlic and onion.
Jerk chefs often add a secret ingredient to make their sauce
really special. The sauce is rubbed over the raw meat, then
left to marinade. Finally, the meat is grilled slowly over
a low fire and the mouth-watering aromas it gives off are
sure to attract a hungry crowd.
Once cooked, jerk meat is chopped into bite-size pieces and
served with bread. |
| |
|
|
|
|
|
|
|
By Jess Halliday
|
|
