318:
67:
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244:. It is also 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.
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232:. It appears that these runaway slaves learned this practice from the Taíno. The technique of cooking in underground pits is speculated by some to have been used in order to avoid creating smoke which would have given away their location, though it is common throughout the world and best known in the West in the form of
313:
to grilling over coals in old oil barrel halves. Around the 1960s, Caribbean entrepreneurs seeking an easier, more portable method of jerking cut oil barrels lengthwise, added holes for ventilation and hinged lids to capture the smoke. These barrels are fired with charcoal; other jerking methods
140:
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
228:
freed their enslaved
Africans who fled into the Jamaican countryside, intermingling with the remaining Taínos, learning and adapting aspects of their culture, and becoming some of the first
208:
made from it, and to the particular cooking technique. Jerk cooking has developed a global following, most notably in
American, Canadian and Western European cosmopolitan urban centres.
1231:
1165:, 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)
707:
255:
pepper, which is largely responsible for the heat found in
Caribbean jerks. Over time the basic recipe has been modified as various cultures added their influence.
950:
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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
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A fragrant spice native to the
Caribbean, the dried ground berry of a particular species of the flowering shrub
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The Maroon Story: The
Authentic and Original History of the Maroons in the History of Jamaica 1490-1880
309:
The cooking technique of jerking, as well as the results it produces, has evolved over time from using
601:
After the
Treaties: A Social, Economic and Demographic History of Maroon Society in Jamaica, 1739-1842
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Jamaican jerk sauce primarily developed from these
Maroons, seasoning wild hogs with native
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Street-side "jerk stands" or "jerk centres" are frequently found in
Jamaica and the nearby
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578:; conflated from "pimenta" , another name also for the berry and spice known as allspice.)
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and slow cooking them over indigenous pimento wood, and adding the also native
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1105:"Jamaican-Chinese Chef Craig Wong Spices Up Chicken Chow Mein Caribbean Style"
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Historians have evidence that jerked meat was first cooked by the indigenous
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communities throughout North
America, Canada and the United Kingdom.
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1158:
924:"Jamaica: From Diverse Beginning to Diaspora in the Developed World"
431:, but in modern recipes it is used with other ingredients including
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tribes, and was carried forward by the descendants of 17th century
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origin for jerked or dried meat, which eventually became the word
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The art of jerking (or cooking with jerk spice) originated with
103:
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peppers. Jerk cooking is popular in Caribbean and West Indian
1159:"Cross over Food: Re-Materializing Postcolonial Geographies"
290:, is quite similar to traditional Jamaican jerk chicken.
192:(also commonly known as Jamaican jerk spice) refers to a
649:"Jerk, Authentically Jamaican and Unapologetically Hot"
258:
Jerk cooking and seasoning has followed the Caribbean
1163:
Transactions of the Institute of British Geographers
2372:
2331:
2054:
1544:
1245:
647:
622:. Kingston, Jamaica: Agouti Press. p. 67-75.
702:
700:
2183:
860:"Scotch Bonnet Pepper Guide: Heat, Flavor, Uses"
674:
672:
343:(flatbread, usually with fish), Jamaican fried
882:
880:
708:"Jerk, Charqui and the Wonders of Walkerswood"
1225:
970:
968:
8:
1169:Connelly, Michael Alan (December 18, 2014).
1171:"20 Must-Try Street Foods Around the World"
568:A flowering shrub native to the Caribbean,
1232:
1218:
1210:
529:
527:
1128:"Dish of the Week: Jamaican Jerk Chicken"
951:"Cuisine de la Martinique et Guadeloupe"
789:Thompson, Melissa (September 29, 2022).
768:"Jerk History | A BRIEF HISTORY OF JERK"
591:
523:
371:peppers. Other ingredients may include
363:Jerk seasoning principally consists of
278:(or 'smoked chicken'), a dish found in
423:Jerk seasoning was originally used on
641:
639:
200:refers variously to the spice rub, a
7:
845:
730:
1126:Brooke, Viggiano (August 8, 2016).
716:. February 12, 2015. Archived from
1157:Cook, Ian and Harrison, Michelle.
1053:"Recipes | Caribbean Jerk Chicken"
892:"How to cook perfect jerk chicken"
646:Oliver, Rochelle (July 20, 2018).
16:Style of cooking native to Jamaica
14:
1012:. January 1, 2016. Archived from
1197:
491:
477:
65:
52:Allspice (dried unripe fruit of
45:
39:Key ingredients in jerk cooking:
791:Motherland: A Jamaican Cookbook
1596:Peppercorn (black/green/white)
957:. May 29, 2008. Archived from
680:"The History of Jamaican Jerk"
1:
858:Bray, Matt (April 2, 2022).
314:include wood-burning ovens.
137:who intermingled with them.
110:or wet marinated with a hot
1408:Kinh gioi (Vietnamese balm)
749:National Library of Jamaica
351:" or "journey cakes"), and
2477:
1028:"Jamaican Festival Recipe"
929:Migration Policy Institute
20:
1330:Coriander leaf / Cilantro
1240:Culinary herbs and spices
605:University of Southampton
2228:Montreal steak seasoning
539:. The Jamaican name for
302:Jerk chicken cooking at
21:Not to be confused with
976:"Jamaican Jerk Chicken"
507:List of Jamaican dishes
2184:
599:Siva, Michael (2018).
512:List of chicken dishes
325:
306:
33:
2441:Caribbean meat dishes
795:Bloomsbury Publishing
778:on November 21, 2020.
543:is "pimento", due to
320:
301:
165:is said to come from
32:Jamaican jerk chicken
31:
2079:Beau monde seasoning
1444:Limnophila aromatica
1206:at Wikimedia Commons
1115:– via YouTube.
1093:on January 27, 2022.
555:. It is also called
125:in Jamaica from the
2203:Jamaican jerk spice
1825:Japanese pricklyash
1016:on January 3, 2016.
980:Sunny Tours Jamaica
756:on January 4, 2013.
618:Carey, Bev (1997).
222:invasion of Jamaica
116:Jamaican jerk spice
2421:Anguillian cuisine
2179:Herbes de Provence
1810:Grains of paradise
1673:Crushed red pepper
1387:Houttuynia cordata
1032:Jamaica No Problem
982:. October 20, 2014
772:Boston Jerk Center
720:on August 3, 2015.
684:kitchenproject.com
655:The New York Times
326:
321:Jerk stands along
307:
282:countries such as
123:indigenous peoples
34:
2436:Caribbean cuisine
2408:
2407:
2380:Chinese herbology
2258:Pumpkin pie spice
2238:Old Bay Seasoning
2198:Italian seasoning
2144:Five-spice powder
1446:(rice-paddy herb)
1289:Indian bay leaf (
1202:Media related to
922:(June 16, 2010).
890:(July 11, 2012).
827:. October 1, 2022
226:Spanish colonists
81:Capsicum chinense
2468:
2451:Jamaican cuisine
2431:Belizean cuisine
2189:
1996:Tasmanian pepper
1977:Sichuan pepper (
1932:Pomegranate seed
1746:Dill / Dill seed
1601:Brazilian pepper
1564:Alligator pepper
1318:garlic / Chinese
1234:
1227:
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1089:. Archived from
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961:on May 31, 2016.
955:Jamaica Observer
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888:Cloake, Felicity
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848:, p. 235-6.
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774:. Archived from
764:
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752:. Archived from
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713:Jamaica Observer
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334:hard dough bread
280:French Caribbean
230:Jamaican Maroons
135:Jamaican Maroons
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49:
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2456:National dishes
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2303:Tandoori masala
2050:
1927:Peruvian pepper
1815:Grains of Selim
1800:Aromatic ginger
1733:Bunium persicum
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1152:Further reading
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918:Glennie, Alex;
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864:PepperScale.com
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2446:Chicken dishes
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2373:Related topics
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1192:External links
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1189:
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1096:
1081:"Jerk Chicken"
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1010:Cayman Airways
1002:"READY TO EAT"
993:
964:
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804:978-1526644428
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744:"THE AFRICANS"
735:
733:, p. 235.
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629:978-9766100285
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607:. p. 235.
590:
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574:, also called
571:Pimenta dioica
561:
536:Pimenta dioica
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499:Jamaica portal
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330:Cayman Islands
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276:Poulet boucané
264:United Kingdom
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94:is a style of
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55:Pimenta dioica
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250:
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224:in 1655, the
223:
220:. During the
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78:(cultivar of
77:
76:chili peppers
74:
73:Scotch bonnet
68:
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48:
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24:
19:
2253:Powder-douce
2243:Panch phoron
2213:Lemon pepper
2202:
2149:Garam masala
2139:Fines herbes
2119:Curry powder
2099:Chaat masala
1978:
1957:Sarsaparilla
1917:Onion powder
1865:Mango-ginger
1731:
1724:
1658:Chili powder
1443:
1433:Lemon myrtle
1390:
1386:
1341:
1340:Vietnamese (
1290:
1254:
1180:. Retrieved
1174:
1162:
1137:. Retrieved
1131:
1121:
1109:. Retrieved
1107:. Goldthread
1099:
1091:the original
1086:Food Network
1084:
1074:
1062:. Retrieved
1056:
1047:
1035:. Retrieved
1031:
1022:
1014:the original
1005:
996:
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979:
959:the original
954:
945:
933:. Retrieved
927:
913:
901:. Retrieved
897:The Guardian
895:
867:. Retrieved
863:
853:
841:
829:. Retrieved
822:
819:"Loose Ends"
813:
790:
784:
776:the original
771:
762:
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747:
738:
726:
718:the original
711:
687:. Retrieved
683:
659:. Retrieved
653:
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569:
564:
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362:
337:
327:
308:
275:
257:
246:
215:
202:wet marinade
197:
189:
187:
185:in English.
180:
166:
162:
160:
139:
120:
115:
91:
90:
79:
53:
18:
2352:Bangladeshi
2283:Sharena sol
2278:Recado rojo
2263:Qâlat daqqa
2223:Mixed spice
2159:Garlic salt
2124:Doubanjiang
1860:Long pepper
1820:Horseradish
1638:Celery seed
1511:Sanshō leaf
1428:Lemon grass
1111:January 13,
824:BBC iPlayer
485:Food portal
397:brown sugar
359:Ingredients
347:(known as "
304:Montego Bay
238:imu cooking
196:. The word
102:, in which
2415:Categories
2390:Marination
2385:Herbal tea
2347:Australian
2343:By region
2318:Yuzu koshō
2308:Thuna paha
2248:Persillade
2001:Tonka bean
1937:Poppy seed
1845:Dried lime
1768:Fingerroot
1683:New Mexico
1591:Asafoetida
1423:Lemon balm
1381:Hoja santa
1361:Curry leaf
1139:October 2,
1064:October 2,
1037:October 2,
986:October 2,
935:October 2,
903:October 2,
869:October 2,
831:October 2,
689:October 2,
661:October 2,
586:References
545:conflation
465:vegetables
349:Johnnycake
323:Highway A1
294:Techniques
288:Guadeloupe
284:Martinique
190:jerk spice
108:dry-rubbed
98:native to
2400:Spice rub
2395:Seasoning
2362:Pakistani
2193:Idli podi
2164:Gochujang
2114:Crab boil
2031:Yuzu zest
1962:Sassafras
1850:Liquorice
1756:Fenugreek
1693:Cultivars
846:Siva 2018
731:Siva 2018
441:shellfish
405:soy sauce
381:scallions
345:dumplings
311:pit fires
270:, or the
206:mop sauce
194:spice rub
188:The term
161:The word
157:Etymology
2426:Barbecue
2339:Culinary
2313:Vadouvan
2288:Shichimi
2186:Húng lìu
2006:Turmeric
1991:Tamarind
1840:Korarima
1773:Galangal
1741:Deulkkae
1700:Cinnamon
1678:Jalapeño
1668:Chipotle
1616:Cardamom
1569:Allspice
1536:Woodruff
1526:Tarragon
1491:Rosemary
1456:Marjoram
1418:Lavender
1413:Kkaennip
1351:Culantro
1335:Bolivian
1284:Bay leaf
1256:Angelica
1182:July 24,
541:allspice
471:See also
377:cinnamon
365:allspice
353:festival
338:cassava
260:diaspora
249:allspice
175:term of
151:diaspora
143:allspice
2323:Za'atar
2218:Mitmita
2169:Harissa
2084:Berbere
2074:Baharat
2041:Zereshk
2036:Zedoary
2016:Vanilla
1979:huājiāo
1952:Saffron
1942:Radhuni
1922:Paprika
1907:Njangsa
1902:Nigella
1880:Mustard
1778:greater
1688:Tabasco
1663:Cayenne
1643:Charoli
1611:Caraway
1606:Camphor
1574:Amchoor
1486:Perilla
1481:Parsley
1476:Oregano
1471:Mitsuba
1466:Mugwort
1391:giấp cá
1371:Epazote
1342:rau răm
1308:Chervil
1176:Fodor's
603:(PhD).
553:pimento
549:pimenta
449:sausage
425:chicken
409:vinegar
236:-style
212:History
177:Quechua
173:Spanish
168:charqui
100:Jamaica
96:cooking
2461:Spices
2357:Indian
2174:Hawaij
2129:Douchi
2104:Chaunk
2069:Advieh
2064:Adjika
2056:Blends
2026:Wasabi
1967:Sesame
1912:Nutmeg
1875:Mahleb
1870:Mastic
1805:Golpar
1795:Ginger
1790:Garlic
1783:lesser
1751:Fennel
1648:Chenpi
1628:Cassia
1559:Ajwain
1554:Aonori
1546:Spices
1521:Sorrel
1506:Savory
1451:Lovage
1398:Hyssop
1325:Cicely
1313:Chives
1303:Borage
1291:tejpat
801:
626:
463:, and
437:shrimp
411:, and
401:ginger
393:garlic
385:nutmeg
373:cloves
268:Canada
127:Arawak
2332:Lists
2298:Tajin
2293:Tabil
2134:Duqqa
2094:Buknu
2011:Uzazi
1986:Sumac
1972:Shiso
1895:white
1890:brown
1885:black
1835:Kokum
1720:Cumin
1715:Cubeb
1705:Clove
1653:Chili
1621:black
1579:Anise
1531:Thyme
1516:Shiso
1403:Jimbu
1356:Cress
1298:Boldo
1277:Lemon
1262:Basil
1247:Herbs
1006:Skies
518:Notes
389:thyme
340:bammy
234:kālua
218:Taíno
182:jerky
131:Taíno
112:spice
23:Jerky
2046:Zest
1947:Rose
1761:blue
1584:star
1501:Sage
1461:Mint
1376:Hemp
1366:Dill
1272:Thai
1267:Holy
1204:Jerk
1184:2016
1141:2022
1113:2022
1066:2022
1039:2022
988:2022
937:2022
905:2022
871:2022
833:2022
799:ISBN
691:2022
663:2022
624:ISBN
551:and
461:tofu
457:goat
453:lamb
445:beef
433:fish
429:pork
427:and
419:Uses
413:salt
367:and
286:and
242:luau
204:and
198:jerk
171:, a
163:jerk
145:and
129:and
104:meat
92:Jerk
1496:Rue
106:is
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
