What�s Jerk Mon?

A little history
The term jerk is said to come from the word charqui, a Spanish term for jerked or dried meat, which eventually became jerky in English. Another origin is linked to the jerking or poking of the meat with a sharp object, producing holes which were then filled with the spice mixture. Like most Caribbean islands, Jamaican foods are derivative of many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portugese, and Chinese. The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655.   Jerk was ingenious way to preserve meat out in the wilderness.

The seasoning has three main ingredients: chile pepper, allspice berry, and thyme. Other spices and herbs (which may include cinnamon, ginger, cloves, garlic and onion depending on the cook) are combined with these and applied to the food which is then allowed to marinate. Finally, food is grilled to tender perfection.

Take a look at the three most important ingredients of jerk seasoning:

Scotch Bonnet -The first main ingredient of jerk seasoning is Scotch bonnet chile pepper, a variety of the habanero, so named for the shape of the pepper which resembles a Scotch tam or hat. This pepper ranges in color from green to yellow to red, often mixed depending on the ripeness of the pepper. The purpose of the chile pepper was not only to spice up normally bland foods, but also to preserve foods when refrigeration was not easy to come by and to aid in digestion. Habanero chiles are arguably the hottest in the world, according to the Scoville Chart, one thousand times hotter than the jalape�o. If you can't find Scotch bonnets in your local grocery store or ethnic market, you can substitute jalape�os, but it will be worth your effort to hunt down the real thing. You can also reduce the heat by omitting the seeds of the chile. As with all chiles, use rubber gloves when handling and cutting, avoid inhaling the fumes, and thoroughly wash your hands after handling.  [Click here to learn about some of the health benefits of pepper or here to learn everything you ever wanted to know about peppers.]

Allspice - The allspice (Pimenta dioica) berry, also known as Jamaica or Myrtle pepper, is a popular spice in Jamaica and a necessity in jerk seasoning. Be aware that this is not the ground combination spice powder that is often used in pumpkin pies and such, but the berry of the evergreen pimento (not related to the red pimiento peppers) tree, which is native to the West Indies and South America. Most of the world's supply comes from Jamaica. The dark brown, dried berries look similar to peppercorns, and can be purchased whole or ground. The aroma is similar to a combination of cinnamon, nutmeg and cloves, and its flavor is slightly peppery. Use a mortar and pestle to grind your own, or take the easy way with a spice, coffee or pepper grinder. Know that the outer layer contains the most flavor.  [Click here to learn about some of the health benefits of allspice.]

Thyme - This common herb is also widely used in Jamaican foods, and is sold in dried bunches at the open-air markets. Jerk recipes may call for thyme leaves or ground thyme, both of which are readily available in markets. Thyme is also a digestive aid and has other beneficial health properties.

Here are some jerk recipes:

The author suggests stuffing it under the skin of a turkey breast, or chicken, or on fish. Delicious on pork.

• 30 scallions
• 5" piece fresh ginger, peeled
• 1/4 cup garlic cloves, peeled
• 6 bay leaves
• 6 to 8 Habanero or Scotch bonnet chiles, seeded, minced
• 2 t freshly ground nutmeg
• 2 t freshly ground cinnamon (approx. 1 stick)
• 1 T freshly ground allspice
• 2 T black peppercorns, ground
• 2 T whole coriander seeds, ground
• 1 T kosher salt
• 1 C fresh thyme leaves, chopped fine

Optional:

• 1/2 C oil (if using a blender)
• 1 t apricot jam or honey

Chop the scallions, ginger, garlic, bay leaves, and chiles separately until moderately fine. (by hand). Combine these ingredients and continue chopping until fine. Place in a bowl and add ground spices. Stir in the chopped thyme and mix well. The rub tastes best if allowed to sit for a few hours for the flavors to meld.

• 4 scotch bonnets or habaneros, seeds and stems removed, diced
• 1/4 cup finely chopped onion
• 6 green onions, white part only, chopped
• 1/4 cup red wine vinegar
• 1/3 cup vegetable oil
• 2 TBS dark rum
• 1 TBS brown sugar
• 1 TBS minced fresh thyme
• 1 TSP freshly ground black pepper
• 1/2 TSP ground cloves
• 1/2 TSP ground nutmeg
• 1/2 TSP ground allspice
• 1/4 TSP ground cinnamon

Combine all ingredients in a bowl and mix well, Let sit 1 hour to blend the flavors.

• 1/4 cup whole Jamaican pimento berries or 1/8 cup ground allspice
• 3 Scotch Bonnets or habs, stems & seeds removed, chopped
• 10 scallions, chopped
• 1/2 cup chopped onion
• 4 garlic cloves, chopped
• 4 bay leaves, crushed
• 1 3-inch ginger, peeled and chopped
• 1/3 cup fresh thyme
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon salt or to taste
• 1 tablespoon ground black pepper
• 1/4 cup vegetable oil
• 1/4 cup lime juice
• water