Ever had the chance to try Caribbean food? What about Jerk seasoning and or marinades? To the novice food explorers of the world, jerk seasoning is one of the best and most flavorful ingredients you will ever use to season food.
A proper jerk (get your mind out of the gutter, that was not an innuendo), is both flavorful and spicy. The flavors are a mix of African spices along with a little influence from the Carribean and Spain. You will often see jerk being used in Jamaica which is why you will commonly see jerk referenced as Jamaican Jerk.
The original recipe was used to season chicken and pork and then the meat would be barbecued over an open flame. Think of jerk seasoning as the spicy version of a dry rub used in various barbecue recipes in the South. Although the term jerk does refer to the seasoning/marinade it also explains a cooking method so the word is used interchangeably to describe the cooking technique and seasoning/marinade.
As the recipes have modernized, people have started using jerk seasoning on seafood, shellfish, lamb, beef, as well as vegetables.
One thing remains true, authentic jerk marinade requires two things, scotch bonnets, and allspice commonly known as pimento in Jamaica.
Obviously “true” jerk could not be accomplished outside of Jamaica because the wood burned to cook the jerk is the wood from the allspice tree. The fresh allspice wood aka pimento wood is placed over the coals much like apple wood, mesquite, etc used in BBQ’s.
The wood gives the jerk an added flavor that can not be matched unless you happen to visit Jamaica.
Don’t worry though, you can still achieve an incredibly tasting jerk meal just make sure you use coals instead of a stove top grill for added flavor.
Head over to the next page for the Jerk Shrimp And Pineapple Kabobs recipe as well as some additional info.
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