Jamaican Jerk Marinade
Here's The Authentic Recipe
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Jamaican Jerk Chicken - Source: LunaSea Inn (Jerk Marinade)
When you hear the word Jerk, most people immediately think of Jamaica and the many products that are associated with this specialist spice. The name is recognized all over the world and is synonymous with the heat, passion and distinctive flavor that is Jamaican.
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Amoung the 'must do's' for visitors to our island is to experience our hospitality, drink our famous rum, dance to our distictive music and yes, to taste the authentic Jamaican jerk.
Here's How To Make Your Own Jamaican Jerk Marinade
Click Here To Get Our Simple & Easy Recipe
The term jerk can be used to describe both the process of cooking meat, poultry and vegetables, or for the seasonings used (dry or marinate). Jerk can be used on almost everything- even tofu, for the health conscious, and you haven't lived until you have tasted jerked fish :-)
The main ingredient in jerk is scotch bonnet pepper. This pepper is indigenous to Jamaica as is acclaimed by international chefs as one of the hottest and most flavourful of all the peppers in the world.
History revealed that the jerk process was started by the original inhabitants of Jamaica, the tribe known as the tainos but was perfected by former slaves of African heritage, the maroons, in 1655.
In those days, wild boars were persevered with pepper, wrapped in banana leaves and buried in the ground on top of which pimento branches were places. The slow process of cooking the meat resulted in a tasty and tender dish.
Don't be confused with 'pan chicken' vendors that you see along the roadside of major towns and cities here in Jamaica. Make no mistake; the taste is as different as the process. Real, traditional jerk cannot be 'fast-tracked'. It is a slow and sumptuous process.
A trip to Boston, in the parish of Portland is well worth taking, as here on can see how the entire earthy process evolved, just as the tainos and maroons in Jamaica did it.
Traditional Jamaican Jerk Marinade Recipe
- 2 tablespoon ground pimento
- 2 tablespoon thyme
- 1 tablespoon black pepper
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoon nutmeg.
- 1 1/2 teaspoon cinannom
- 2 table spoon salt.
- 2 tablespoon granulated sugar
- 1 tablespoon mint garlic cloves
- 1 cup diced onion (fine)
- 1/2 cup escallion - diced (fine)
- 1 scotch bonnet pepper (chopped fine)
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 1 3/4 white vinegar
- 1 cup orange juice
- 1/2 cup lime juice
- Combine all ingredients and mix thoroughly.
Points Of Notes
- It is recommended that you marinade the meat overnight and reserve some of the marinade for basting.
- Grill slowly over smokey hardwood fire.
- Baste product (chicken, pork etc) as it cooks with some of the marinade.
- Keep a batch of marinade in your refrigerator, it will keep for up to a month. You may use it to baste everything from tofu chunks to poultry, seafood, or red meat, while roasting or barbecuing.
It is especially good when you are marinating chicken, roast pork or thick slices of tofu overnight. Grill, roast, or broil the following day. Sauce with additional sauce for dipping.
Be sure to read our article on Jamaican Jerk Spice as well.
By the way, do you want to learn how to cook like my grandma did?
I mean the authentic Jamaican? Check out my list of free Jamaican recipes here.
Other Pages Related To Jamaican Jerk Marinade
The Jamaica Menu Guide
Return to Jamaican Food from Jamaican Jerk Marinade
Return To My Island Jamaica Home from Jamaican Jerk Marinade
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