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Jerk (cooking)

December 15, 2023

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.

Jamaican jerk chicken
Key ingredients in jerk cooking:
Allspice (dried unripe fruit of Pimenta dioica)
Scotch bonnet chili peppers (cultivar of Capsicum chinense)

The art of jerking (or cooking with jerk spice) originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes who intermingled with the Jamaican Maroons.[1][2]

The smoky taste of jerked meat is achieved using various cooking methods, including modern wood-burning ovens. The meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice[a] and Scotch bonnet peppers.[3] Jerk cooking is popular in Caribbean and West Indian diaspora communities throughout North America and Western Europe.

Etymology edit

The word jerk is said to come from charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English.[4]

The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique. Jerk cooking has developed a global following, most notably in American, Canadian and Western European cosmopolitan urban centres.[5]

History edit

Historians have evidence that jerked meat was first cooked by the indigenous Taíno.[6] During the invasion of Jamaica in 1655, the Spanish colonists freed their enslaved Africans who fled into the Jamaican countryside, intermingling with the remaining Taínos and becoming some of the first Jamaican Maroons.[5] It appears that these runaway slaves learned this practice from the Taíno.[4][7] The technique of cooking in underground pits is believed to have been used in order to avoid creating smoke which would have given away their location.[8][9] It is speculated that the Taíno developed the style of cooking and seasoning. While all racial groups hunted the wild hog in the Jamaican interior, and used the practice of jerk to cook it in the seventeenth century, by the end of the eighteenth century most groups had switched to imported pork products. Only the Maroons continued the practice of hunting wild hogs and jerking the pork.[10]

Jamaican jerk sauce primarily developed from these Maroons, seasoning and slow cooking wild hogs over pimento wood,[a][3] which was native to Jamaica at the time and is the most important ingredient in the taste; over the centuries it has been modified as various cultures added their influence.[11]

From the start, the Maroons found themselves in new surroundings on the interior of Jamaica and were forced to use what was available to them.[12] As a result, they adapted to their surroundings and used herbs and spices available to them on the island such as Scotch bonnet pepper, which is largely responsible for the heat found in Caribbean jerks.[13]

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.[14] Poulet boucané (or 'smoked chicken'), a dish found in French Caribbean countries such as Martinique and Guadeloupe, is quite similar to traditional Jamaican jerk chicken.[15]

Techniques edit

 
Jerk chicken cooking at Montego Bay

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 containing vessel of choice.[16] Around the 1960s, Caribbean entrepreneurs seeking to recreate the smoked pit flavor by 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.[16] These barrels are fired with charcoal, which enhances the spicy, smoky taste. Alternatively, when these cooking methods are unavailable, 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".[11]

 
Jerk stands along Highway A1

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.[17] 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 "Johnnycake" or "journey cakes"), and festival, a variation of sweet flavored fried dumplings made with sugar and served as a side.[18]

Ingredients edit

Jerk seasoning principally consists of allspice[a] and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, soy sauce, and salt.[19][20][21]

Uses edit

Jerk seasoning was originally used on chicken and pork, but in modern recipes it is used with other ingredients including fish, shrimp, shellfish, beef, sausage, lamb, goat, tofu, and vegetables.[22]

See also edit

Notes edit

  1. ^ a b c Allspice is a particular species of the flowering shrub pimenta, native to the Caribbean. The Jamaican name for allspice is "pimento", due to conflation of the words pimenta and pimento. It is also called myrtle pepper.

References edit

  1. ^ Siva, Michael (2018). After the Treaties: A Social, Economic and Demographic History of Maroon Society in Jamaica, 1739-1842 (PhD). University of Southampton. p. 235.
  2. ^ Carey, Bev (1997). The Maroon Story: The Authentic and Original History of the Maroons in the History of Jamaica 1490-1880. Kingston, Jamaica: Agouti Press. p. 67-75. ISBN 978-9766100285.
  3. ^ a b Oliver, Rochelle (July 20, 2018). "Jerk, Authentically Jamaican and Unapologetically Hot". The New York Times. Retrieved October 2, 2022.
  4. ^ a b "The History of Jamaican Jerk". kitchenproject.com. Retrieved October 2, 2022.
  5. ^ a b . Jamaica Observer. February 12, 2015. Archived from the original on August 3, 2015.
  6. ^ Siva 2018, p. 235.
  7. ^ . Boston Jerk Center. Archived from the original on November 21, 2020.
  8. ^ Thompson, Melissa (September 29, 2022). Motherland: A Jamaican Cookbook. Bloomsbury Publishing. ISBN 978-1526644428.
  9. ^ "Loose Ends". BBC iPlayer. October 1, 2022. Retrieved October 2, 2022.
  10. ^ Siva 2018, p. 235-6.
  11. ^ a b Cloake, Felicity (July 11, 2012). "How to cook perfect jerk chicken". The Guardian. Retrieved October 2, 2022.
  12. ^ . National Library of Jamaica. Archived from the original on January 4, 2013.
  13. ^ Bray, Matt (April 2, 2022). "Scotch Bonnet Pepper Guide: Heat, Flavor, Uses". PepperScale.com. Retrieved October 2, 2022.
  14. ^ Glennie, Alex; Chappell, Laura (June 16, 2010). "Jamaica: From Diverse Beginning to Diaspora in the Developed World". Migration Policy Institute. Retrieved October 2, 2022.
  15. ^ . Jamaica Observer. May 29, 2008. Archived from the original on May 31, 2016.
  16. ^ a b "Jamaican Jerk Chicken". Sunny Tours Jamaica. October 20, 2014. Retrieved October 2, 2022.
  17. ^ . Skies. Cayman Airways. January 1, 2016. Archived from the original on January 3, 2016.
  18. ^ "Jamaican Festival Recipe". Jamaica No Problem. Retrieved October 2, 2022.
  19. ^ "Recipes | Caribbean Jerk Chicken". Food & Wine. Retrieved October 2, 2022.
  20. ^ Smith, Cheryl. . Food Network. Archived from the original on January 27, 2022.
  21. ^ "Jamaican-Chinese Chef Craig Wong Spices Up Chicken Chow Mein Caribbean Style". Goldthread. Retrieved January 13, 2022 – via YouTube.
  22. ^ Brooke, Viggiano (August 8, 2016). "Dish of the Week: Jamaican Jerk Chicken". Houston Press. Retrieved October 2, 2022.

Further reading edit

  • Cook, Ian and Harrison, Michelle. "Cross over Food: Re-Materializing Postcolonial Geographies". Transactions of the Institute of British Geographers, New Series, Vol. 28, No. 3 (September 2003), pp. 296–317. Blackwell Publishing on behalf of The Royal Geographical Society (with the Institute of British Geographers)
  • Connelly, Michael Alan (December 18, 2014). "20 Must-Try Street Foods Around the World". Fodor's. Retrieved July 24, 2016.

External links edit

  •   Media related to Jamaican jerk spice at Wikimedia Commons

December 15, 2023
jerk, cooking, jerk, style, cooking, native, jamaica, which, meat, rubbed, marinated, with, spice, mixture, called, jamaican, jerk, spice, jamaican, jerk, chickenkey, ingredients, jerk, cooking, allspice, dried, unripe, fruit, pimenta, dioica, scotch, bonnet, . Jerk is a style of cooking native to Jamaica in which meat is dry rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice Jamaican jerk chickenKey ingredients in jerk cooking Allspice dried unripe fruit of Pimenta dioica Scotch bonnet chili peppers cultivar of Capsicum chinense The art of jerking or cooking with jerk spice originated with indigenous peoples in Jamaica from the Arawak and Taino tribes who intermingled with the Jamaican Maroons 1 2 The smoky taste of jerked meat is achieved using various cooking methods including modern wood burning ovens The meat is normally chicken or pork and the main ingredients of the spicy jerk marinade sauce are allspice a and Scotch bonnet peppers 3 Jerk cooking is popular in Caribbean and West Indian diaspora communities throughout North America and Western Europe Contents 1 Etymology 2 History 3 Techniques 4 Ingredients 5 Uses 6 See also 7 Notes 8 References 9 Further reading 10 External linksEtymology editThe word jerk is said to come from charqui a Spanish term of Quechua origin for jerked or dried meat which eventually became the word jerky in English 4 The term jerk spice also commonly known as Jamaican jerk spice refers to a spice rub The word jerk refers to the spice rub wet marinade and to the particular cooking technique Jerk cooking has developed a global following most notably in American Canadian and Western European cosmopolitan urban centres 5 History editHistorians have evidence that jerked meat was first cooked by the indigenous Taino 6 During the invasion of Jamaica in 1655 the Spanish colonists freed their enslaved Africans who fled into the Jamaican countryside intermingling with the remaining Tainos and becoming some of the first Jamaican Maroons 5 It appears that these runaway slaves learned this practice from the Taino 4 7 The technique of cooking in underground pits is believed to have been used in order to avoid creating smoke which would have given away their location 8 9 It is speculated that the Taino developed the style of cooking and seasoning While all racial groups hunted the wild hog in the Jamaican interior and used the practice of jerk to cook it in the seventeenth century by the end of the eighteenth century most groups had switched to imported pork products Only the Maroons continued the practice of hunting wild hogs and jerking the pork 10 Jamaican jerk sauce primarily developed from these Maroons seasoning and slow cooking wild hogs over pimento wood a 3 which was native to Jamaica at the time and is the most important ingredient in the taste over the centuries it has been modified as various cultures added their influence 11 From the start the Maroons found themselves in new surroundings on the interior of Jamaica and were forced to use what was available to them 12 As a result they adapted to their surroundings and used herbs and spices available to them on the island such as Scotch bonnet pepper which is largely responsible for the heat found in Caribbean jerks 13 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 14 Poulet boucane or smoked chicken a dish found in French Caribbean countries such as Martinique and Guadeloupe is quite similar to traditional Jamaican jerk chicken 15 Techniques edit nbsp Jerk chicken cooking at Montego BayThe 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 containing vessel of choice 16 Around the 1960s Caribbean entrepreneurs seeking to recreate the smoked pit flavor by 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 16 These barrels are fired with charcoal which enhances the spicy smoky taste Alternatively when these cooking methods are unavailable 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 11 nbsp Jerk stands along Highway A1Street 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 17 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 Johnnycake or journey cakes and festival a variation of sweet flavored fried dumplings made with sugar and served as a side 18 Ingredients editJerk seasoning principally consists of allspice a and Scotch bonnet peppers Other ingredients may include cloves cinnamon scallions nutmeg thyme garlic brown sugar ginger soy sauce and salt 19 20 21 Uses editJerk seasoning was originally used on chicken and pork but in modern recipes it is used with other ingredients including fish shrimp shellfish beef sausage lamb goat tofu and vegetables 22 See also edit nbsp Food portal nbsp Jamaica portalList of Jamaican dishes List of chicken dishesNotes edit a b c Allspice is a particular species of the flowering shrub pimenta native to the Caribbean The Jamaican name for allspice is pimento due to conflation of the words pimenta and pimento It is also called myrtle pepper References edit Siva Michael 2018 After the Treaties A Social Economic and Demographic History of Maroon Society in Jamaica 1739 1842 PhD University of Southampton p 235 Carey Bev 1997 The Maroon Story The Authentic and Original History of the Maroons in the History of Jamaica 1490 1880 Kingston Jamaica Agouti Press p 67 75 ISBN 978 9766100285 a b Oliver Rochelle July 20 2018 Jerk Authentically Jamaican and Unapologetically Hot The New York Times Retrieved October 2 2022 a b The History of Jamaican Jerk kitchenproject com Retrieved October 2 2022 a b Jerk Charqui and the Wonders of Walkerswood Jamaica Observer February 12 2015 Archived from the original on August 3 2015 Siva 2018 p 235 Jerk History A BRIEF HISTORY OF JERK Boston Jerk Center Archived from the original on November 21 2020 Thompson Melissa September 29 2022 Motherland A Jamaican Cookbook Bloomsbury Publishing ISBN 978 1526644428 Loose Ends BBC iPlayer October 1 2022 Retrieved October 2 2022 Siva 2018 p 235 6 a b Cloake Felicity July 11 2012 How to cook perfect jerk chicken The Guardian Retrieved October 2 2022 THE AFRICANS National Library of Jamaica Archived from the original on January 4 2013 Bray Matt April 2 2022 Scotch Bonnet Pepper Guide Heat Flavor Uses PepperScale com Retrieved October 2 2022 Glennie Alex Chappell Laura June 16 2010 Jamaica From Diverse Beginning to Diaspora in the Developed World Migration Policy Institute Retrieved October 2 2022 Cuisine de la Martinique et Guadeloupe Jamaica Observer May 29 2008 Archived from the original on May 31 2016 a b Jamaican Jerk Chicken Sunny Tours Jamaica October 20 2014 Retrieved October 2 2022 READY TO EAT Skies Cayman Airways January 1 2016 Archived from the original on January 3 2016 Jamaican Festival Recipe Jamaica No Problem Retrieved October 2 2022 Recipes Caribbean Jerk Chicken Food amp Wine Retrieved October 2 2022 Smith Cheryl Jerk Chicken Food Network Archived from the original on January 27 2022 Jamaican Chinese Chef Craig Wong Spices Up Chicken Chow Mein Caribbean Style Goldthread Retrieved January 13 2022 via YouTube Brooke Viggiano August 8 2016 Dish of the Week Jamaican Jerk Chicken Houston Press Retrieved October 2 2022 Further reading editCook Ian and Harrison Michelle Cross over Food Re Materializing Postcolonial Geographies Transactions of the Institute of British Geographers New Series Vol 28 No 3 September 2003 pp 296 317 Blackwell Publishing on behalf of The Royal Geographical Society with the Institute of British Geographers Connelly Michael Alan December 18 2014 20 Must Try Street Foods Around the World Fodor s Retrieved July 24 2016 External links edit nbsp Media related to Jamaican jerk spice at Wikimedia Commons Retrieved from https en wikipedia org w index php title Jerk cooking amp oldid 1189962139, wikipedia, wiki, book, books, library,

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