Menu Close

Jamaican Jerk Seasoning

Jamaican Jerk Seasoning
Jump to Recipe Print Recipe

A plate of jerk chicken, with rice, plantains, carrots and green beans
A plate of jerk chicken, with rice, plantains, carrots and green beans

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers (similar in heat to the habañero pepper). Other ingredients include cloves, cinnamon, spring onions, nutmeg, thyme, garlic, and salt.

Modern Day Jerk Seasoning

The term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English.

The term jerk spice (also often commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to both the spice rub and to the particular cooking technique. Jerk can be applied as a cooking method for many different types of proteins, including goat, chicken, pork, fish, shellfish, tofu, and others. Jerk cooking has developed a following in US and Western European cosmopolitan urban centres with Caribbean / West Indian communities.

Most people agree that Jamaican jerk sauce is actually African since the origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa. When the British invaded Jamaica in 1655 the Spanish colonists fled, leaving behind a large number of African slaves. Rather than be re-enslaved by the British, they escaped into Jamaica’s mountainous regions where they mixed in with the local Taínos.

Though Jamaican jerk sauce certainly was derived from African ancestry, it is something that was adapted and modified over hundreds of years as various cultures added their influence. From the start, changes had to be made since the Cormantee slaves found themselves in new surroundings on the island of Jamaica and were forced to use what was available to them.

As a result, there was naturally a departure from some of the original spices used in jerk and new ingredients were added or substituted as necessary. One new addition to the recipe was the Scotch bonnet pepper, which is largely responsible for the heat found in Caribbean jerks. The Scotch bonnet is one of the hottest chilli peppers with a heat level similar to the habañero pepper.

The cooking technique of jerking, as well as the results it produces, has evolved over time from using pit fires to old oil barrel halves as the container of choice. Around the 1960s, Caribbean entrepreneurs seeking to recreate the smoked pit flavour in an easier, more portable method came up with a solution to cut oil barrels lengthwise and attach hinges, drilling several ventilation holes for the smoke. These barrels are fired with charcoal, which enhances the spicy, smokey taste. Alternatively, when these cooking methods aren’t available, other methods of meat smoking, including wood burning ovens, can be used to jerk meat. However, oil barrels are arguably one of the most popular cooking methods for making jerk in Jamaica. Most jerk in Jamaica is no longer cooked in the traditional method and is grilled over hardwood charcoal in a steel drum jerk pan.

Street-side jerk stands or jerk centres are frequently found in Jamaica and the nearby Cayman Islands, as well as throughout the Caribbean diaspora and beyond. Jerked meat, usually chicken or pork, can be purchased along with hard dough bread, deep fried cassava bammy (flatbread, usually with fish), Jamaican fried dumplings (known as Johnny or journey cakes), and festival, a variation of sweet flavoured fried dumplings made with sugar and served as a side (originally from Trinidad).

Jerk cooking and seasoning has followed the Caribbean diaspora all over the world, and forms of jerk can now be found at restaurants almost anywhere a significant population of Caribbean descent exists, such as the United Kingdom, Canada, or the United States. French Caribbean’s “Poulet boucané” is quite similar to traditional Jamaican jerk chicken.

Jamaican Jerk Seasoning

Hot and spicy, with a wildly sweet aroma! It is wonderful on pork, chicken and seafood. This is the next best thing to being on the beach in Jamaica. This recipe is intended for rotisserie or indirect grilling methods but can also be used for roasting meats in the oven.
0 from 0 votes
Author: The Cook

Ingredients

Instructions

  • Combine all ingredients and allow to stand for at least an hour before using (if possible)
Rate & Comment on this this Recipe
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

You might also like :

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
blank
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
blank
Your Information will never be shared with any third party.
OR
blank
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
blank
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
blank
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
blank
blank
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
blank
blank
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.