What Is Jerked Meat?
Jamaica boasts a cuisine that combines traditions from many cultures and regions. From Africa and England to East India, inhabitants of the island have contributed to the culinary traditions of the island. Jamaican jerk is both a way of cooking and a combination of spices that is one of the staple dishes of Jamaica. Does this Spark an idea?
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Jerk
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Jerked meat is the combination of cultural traditions and cuisine. The indigenous Arawak indians of the island had a tradition of slow cooked meats. Slaves from Africa added the combination of spices known today. The spicy dish is a favorite kind of street fast food that can be found on side roads all over the island.
Spices
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Allspice, thyme and Scotch bonnet peppers are the three main spices in the combination known as jerk. The peppers are very hot, hotter than a jalapeno, creating the heat present in jerked meats. The allspice brings a woody, nutty that is often described as the combination of cinnamon, cloves and nutmeg. The three basic spices are combined with others that vary from recipe to recipe, depending on personal taste.
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Preparation
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The spice seeds are toasted along with the gutted peppers and ground to a paste with other ingredients including lime juice, orange juice, rum, green onions, garlic, cinnamon, nutmeg, brown sugar, pepper, cloves, soy sauce and bay leaves. After poking holes in the meat, the cook rubs the paste into the meat and lets it marinate overnight. The marinated meats are slow cooked on a wood lattice over a fire of pimento wood. In a pinch, you can prepare jerk meats in the oven.
Dishes
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Because jerk is not only a preparation, but also a spice, sometimes jerk-spiced vegetables or goat is referred to as jerk. However, the original jerked meats include chicken, pork and fish. The dish is usually served with rice and beans, which Jamaicans call rice and peas, and fried plantains. The dishes can vary in spice and heat depending on the amount of pepper.
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References
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