329:
78:
504:
255:. 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.
310:
40:
490:
1210:
58:
243:. 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
324:
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
151:
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
239:
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
219:
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.
1242:
1176:, 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)
718:
266:
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.
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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
320:
The cooking technique of jerking, as well as the results it produces, has evolved over time from using
612:
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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589:; 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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1116:"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.
137:
1169:
935:"Jamaica: From Diverse Beginning to Diaspora in the Developed World"
442:, but in modern recipes it is used with other ingredients including
57:
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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
114:
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peppers. Jerk cooking is popular in Caribbean and West Indian
1170:"Cross over Food: Re-Materializing Postcolonial Geographies"
301:, is quite similar to traditional Jamaican jerk chicken.
203:(also commonly known as Jamaican jerk spice) refers to a
660:"Jerk, Authentically Jamaican and Unapologetically Hot"
269:
Jerk cooking and seasoning has followed the Caribbean
1174:
Transactions of the Institute of British Geographers
2383:
2342:
2065:
1555:
1256:
658:
633:. Kingston, Jamaica: Agouti Press. p. 67-75.
713:
711:
2194:
871:"Scotch Bonnet Pepper Guide: Heat, Flavor, Uses"
685:
683:
354:(flatbread, usually with fish), Jamaican fried
893:
891:
719:"Jerk, Charqui and the Wonders of Walkerswood"
1236:
981:
979:
8:
1180:Connelly, Michael Alan (December 18, 2014).
1182:"20 Must-Try Street Foods Around the World"
579:A flowering shrub native to the Caribbean,
1243:
1229:
1221:
540:
538:
1139:"Dish of the Week: Jamaican Jerk Chicken"
962:"Cuisine de la Martinique et Guadeloupe"
800:Thompson, Melissa (September 29, 2022).
779:"Jerk History | A BRIEF HISTORY OF JERK"
602:
534:
382:peppers. Other ingredients may include
374:Jerk seasoning principally consists of
289:(or 'smoked chicken'), a dish found in
434:Jerk seasoning was originally used on
652:
650:
211:refers variously to the spice rub, a
7:
856:
741:
1137:Brooke, Viggiano (August 8, 2016).
727:. February 12, 2015. Archived from
1168:Cook, Ian and Harrison, Michelle.
1064:"Recipes | Caribbean Jerk Chicken"
903:"How to cook perfect jerk chicken"
657:Oliver, Rochelle (July 20, 2018).
27:Style of cooking native to Jamaica
25:
1023:. January 1, 2016. Archived from
1208:
502:
488:
76:
63:Allspice (dried unripe fruit of
56:
50:Key ingredients in jerk cooking:
802:Motherland: A Jamaican Cookbook
1607:Peppercorn (black/green/white)
968:. May 29, 2008. Archived from
691:"The History of Jamaican Jerk"
1:
869:Bray, Matt (April 2, 2022).
325:include wood-burning ovens.
148:who intermingled with them.
121:or wet marinated with a hot
1419:Kinh gioi (Vietnamese balm)
760:National Library of Jamaica
362:" or "journey cakes"), and
2488:
1039:"Jamaican Festival Recipe"
940:Migration Policy Institute
31:
1341:Coriander leaf / Cilantro
1251:Culinary herbs and spices
616:University of Southampton
2239:Montreal steak seasoning
550:. The Jamaican name for
313:Jerk chicken cooking at
32:Not to be confused with
987:"Jamaican Jerk Chicken"
518:List of Jamaican dishes
2195:
610:Siva, Michael (2018).
523:List of chicken dishes
336:
317:
44:
2452:Caribbean meat dishes
806:Bloomsbury Publishing
789:on November 21, 2020.
554:is "pimento", due to
331:
312:
176:is said to come from
43:Jamaican jerk chicken
42:
2090:Beau monde seasoning
1455:Limnophila aromatica
1217:at Wikimedia Commons
1126:– via YouTube.
1104:on January 27, 2022.
566:. It is also called
136:in Jamaica from the
2214:Jamaican jerk spice
1836:Japanese pricklyash
1027:on January 3, 2016.
991:Sunny Tours Jamaica
767:on January 4, 2013.
629:Carey, Bev (1997).
233:invasion of Jamaica
127:Jamaican jerk spice
2432:Anguillian cuisine
2190:Herbes de Provence
1821:Grains of paradise
1684:Crushed red pepper
1398:Houttuynia cordata
1043:Jamaica No Problem
993:. October 20, 2014
783:Boston Jerk Center
731:on August 3, 2015.
695:kitchenproject.com
666:The New York Times
337:
332:Jerk stands along
318:
293:countries such as
134:indigenous peoples
45:
2447:Caribbean cuisine
2419:
2418:
2391:Chinese herbology
2269:Pumpkin pie spice
2249:Old Bay Seasoning
2209:Italian seasoning
2155:Five-spice powder
1457:(rice-paddy herb)
1300:Indian bay leaf (
1213:Media related to
933:(June 16, 2010).
901:(July 11, 2012).
838:. October 1, 2022
237:Spanish colonists
92:Capsicum chinense
16:(Redirected from
2479:
2462:Jamaican cuisine
2442:Belizean cuisine
2200:
2007:Tasmanian pepper
1988:Sichuan pepper (
1943:Pomegranate seed
1757:Dill / Dill seed
1612:Brazilian pepper
1575:Alligator pepper
1329:garlic / Chinese
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1100:. Archived from
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972:on May 31, 2016.
966:Jamaica Observer
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899:Cloake, Felicity
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859:, p. 235-6.
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785:. Archived from
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763:. Archived from
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724:Jamaica Observer
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345:hard dough bread
291:French Caribbean
241:Jamaican Maroons
146:Jamaican Maroons
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21:
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2467:National dishes
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2314:Tandoori masala
2061:
1938:Peruvian pepper
1826:Grains of Selim
1811:Aromatic ginger
1744:Bunium persicum
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1163:Further reading
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1090:Smith, Cheryl.
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1069:Food & Wine
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931:Chappell, Laura
929:Glennie, Alex;
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875:PepperScale.com
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2457:Chicken dishes
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2384:Related topics
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1203:External links
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1164:
1161:
1158:
1157:
1129:
1107:
1092:"Jerk Chicken"
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1021:Cayman Airways
1013:"READY TO EAT"
1004:
975:
953:
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887:
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849:
821:
815:978-1526644428
814:
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755:"THE AFRICANS"
746:
744:, p. 235.
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640:978-9766100285
639:
621:
618:. p. 235.
601:
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595:
592:
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585:, also called
582:Pimenta dioica
572:
547:Pimenta dioica
533:
532:
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527:
526:
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520:
514:
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510:Jamaica portal
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341:Cayman Islands
306:
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287:Poulet boucané
275:United Kingdom
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169:
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105:is a style of
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75:
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66:Pimenta dioica
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2219:Khmeli suneli
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2165:Garlic powder
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235:in 1655, the
234:
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94:
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89:(cultivar of
88:
87:chili peppers
85:
84:Scotch bonnet
79:
68:
67:
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35:
30:
19:
2264:Powder-douce
2254:Panch phoron
2224:Lemon pepper
2213:
2160:Garam masala
2150:Fines herbes
2130:Curry powder
2110:Chaat masala
1989:
1968:Sarsaparilla
1928:Onion powder
1876:Mango-ginger
1742:
1735:
1669:Chili powder
1454:
1444:Lemon myrtle
1401:
1397:
1352:
1351:Vietnamese (
1301:
1265:
1191:. Retrieved
1185:
1173:
1148:. Retrieved
1142:
1132:
1120:. Retrieved
1118:. Goldthread
1110:
1102:the original
1097:Food Network
1095:
1085:
1073:. Retrieved
1067:
1058:
1046:. Retrieved
1042:
1033:
1025:the original
1016:
1007:
995:. Retrieved
990:
970:the original
965:
956:
944:. Retrieved
938:
924:
912:. Retrieved
908:The Guardian
906:
878:. Retrieved
874:
864:
852:
840:. Retrieved
833:
830:"Loose Ends"
824:
801:
795:
787:the original
782:
773:
765:the original
758:
749:
737:
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722:
698:. Retrieved
694:
670:. Retrieved
664:
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575:
567:
563:
559:
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373:
348:
338:
319:
286:
268:
257:
226:
213:wet marinade
208:
200:
198:
196:in English.
191:
177:
173:
171:
150:
131:
126:
102:
101:
90:
64:
29:
2363:Bangladeshi
2294:Sharena sol
2289:Recado rojo
2274:Qâlat daqqa
2234:Mixed spice
2170:Garlic salt
2135:Doubanjiang
1871:Long pepper
1831:Horseradish
1649:Celery seed
1522:Sanshō leaf
1439:Lemon grass
1122:January 13,
835:BBC iPlayer
496:Food portal
408:brown sugar
370:Ingredients
358:(known as "
315:Montego Bay
249:imu cooking
207:. The word
113:, in which
2426:Categories
2401:Marination
2396:Herbal tea
2358:Australian
2354:By region
2329:Yuzu koshō
2319:Thuna paha
2259:Persillade
2012:Tonka bean
1948:Poppy seed
1856:Dried lime
1779:Fingerroot
1694:New Mexico
1602:Asafoetida
1434:Lemon balm
1392:Hoja santa
1372:Curry leaf
1150:October 2,
1075:October 2,
1048:October 2,
997:October 2,
946:October 2,
914:October 2,
880:October 2,
842:October 2,
700:October 2,
672:October 2,
597:References
556:conflation
476:vegetables
360:Johnnycake
334:Highway A1
305:Techniques
299:Guadeloupe
295:Martinique
201:jerk spice
119:dry-rubbed
109:native to
18:Jerk sauce
2411:Spice rub
2406:Seasoning
2373:Pakistani
2204:Idli podi
2175:Gochujang
2125:Crab boil
2042:Yuzu zest
1973:Sassafras
1861:Liquorice
1767:Fenugreek
1704:Cultivars
857:Siva 2018
742:Siva 2018
452:shellfish
416:soy sauce
392:scallions
356:dumplings
322:pit fires
281:, or the
217:mop sauce
205:spice rub
199:The term
172:The word
168:Etymology
2437:Barbecue
2350:Culinary
2324:Vadouvan
2299:Shichimi
2197:Húng lìu
2017:Turmeric
2002:Tamarind
1851:Korarima
1784:Galangal
1752:Deulkkae
1711:Cinnamon
1689:Jalapeño
1679:Chipotle
1627:Cardamom
1580:Allspice
1547:Woodruff
1537:Tarragon
1502:Rosemary
1467:Marjoram
1429:Lavender
1424:Kkaennip
1362:Culantro
1346:Bolivian
1295:Bay leaf
1267:Angelica
1193:July 24,
552:allspice
482:See also
388:cinnamon
376:allspice
364:festival
349:cassava
271:diaspora
260:allspice
186:term of
162:diaspora
154:allspice
2334:Za'atar
2229:Mitmita
2180:Harissa
2095:Berbere
2085:Baharat
2052:Zereshk
2047:Zedoary
2027:Vanilla
1990:huājiāo
1963:Saffron
1953:Radhuni
1933:Paprika
1918:Njangsa
1913:Nigella
1891:Mustard
1789:greater
1699:Tabasco
1674:Cayenne
1654:Charoli
1622:Caraway
1617:Camphor
1585:Amchoor
1497:Perilla
1492:Parsley
1487:Oregano
1482:Mitsuba
1477:Mugwort
1402:giấp cá
1382:Epazote
1353:rau răm
1319:Chervil
1187:Fodor's
614:(PhD).
564:pimento
560:pimenta
460:sausage
436:chicken
420:vinegar
247:-style
223:History
188:Quechua
184:Spanish
179:charqui
111:Jamaica
107:cooking
2472:Spices
2368:Indian
2185:Hawaij
2140:Douchi
2115:Chaunk
2080:Advieh
2075:Adjika
2067:Blends
2037:Wasabi
1978:Sesame
1923:Nutmeg
1886:Mahleb
1881:Mastic
1816:Golpar
1806:Ginger
1801:Garlic
1794:lesser
1762:Fennel
1659:Chenpi
1639:Cassia
1570:Ajwain
1565:Aonori
1557:Spices
1532:Sorrel
1517:Savory
1462:Lovage
1409:Hyssop
1336:Cicely
1324:Chives
1314:Borage
1302:tejpat
812:
637:
474:, and
448:shrimp
422:, and
412:ginger
404:garlic
396:nutmeg
384:cloves
279:Canada
138:Arawak
2343:Lists
2309:Tajin
2304:Tabil
2145:Duqqa
2105:Buknu
2022:Uzazi
1997:Sumac
1983:Shiso
1906:white
1901:brown
1896:black
1846:Kokum
1731:Cumin
1726:Cubeb
1716:Clove
1664:Chili
1632:black
1590:Anise
1542:Thyme
1527:Shiso
1414:Jimbu
1367:Cress
1309:Boldo
1288:Lemon
1273:Basil
1258:Herbs
1017:Skies
529:Notes
400:thyme
351:bammy
245:kālua
229:Taíno
193:jerky
142:Taíno
123:spice
34:Jerky
2057:Zest
1958:Rose
1772:blue
1595:star
1512:Sage
1472:Mint
1387:Hemp
1377:Dill
1283:Thai
1278:Holy
1215:Jerk
1195:2016
1152:2022
1124:2022
1077:2022
1050:2022
999:2022
948:2022
916:2022
882:2022
844:2022
810:ISBN
702:2022
674:2022
635:ISBN
562:and
472:tofu
468:goat
464:lamb
456:beef
444:fish
440:pork
438:and
430:Uses
424:salt
378:and
297:and
253:luau
215:and
209:jerk
182:, a
174:jerk
156:and
140:and
115:meat
103:Jerk
1507:Rue
117:is
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
