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The Jamaican Jerk is a method of cooking unique in Jamaica. Meat or fish is cooked on a wood fire, marinated with Jerk sauce, made up of mixing several spices.
The use of the technique and the ingredients of Jerk can be traced back to the 17th century. The word Jerk is derived from the Spanish word "charqui"which means dried meat. It is a product of the Spanish and Caribbean roots that are prevalent in Jamaica.
The three essential ingredients needed to make Jamaican Jerk spice are the allspice berry, also known as the "Jamaica Pepper", which has a taste and aroma reminiscent of cloves, cinnamon and nutmeg, the Scotch Bonnet Peppers, which are among the hottest chillies available, and thyme. However, recipes of Jerk spice vary where other ingredients are added to these three basic ingredients in different proportions. These include onions, brown sugar, soy sauce, garlic, lime juice, rum, bay leaves, ginger, clove, cinnamon, nutmeg etc.
The traditional way to cook meat or fish with Jerk sauce is to rub generous amount of it into the meat or fish, after making incisions on the surface to ensure easy penetration, and then marinating overnight to let the flavors permeate. Then the meat or fish is barbecued - slow roasted over low temperature in a fire, which is fed by branches of the allspice tree, which also renders a characteristic flavor to the meat or fish. The roast is then served with bread or dumplings.
There have been innovative departures from the traditional methods of Jamaican Jerking, with the recent use of the oil barrel as the preferred container of cooking. Jerking is popular all over the world, and jerked recipes are a connoisseur's delight.
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