Jerk seasoning, a cornerstone of Jamaican cuisine, traces its origins back to the Maroons, escaped African slaves who settled in the island’s rugged mountains. To preserve and flavor their food, they developed a method of slow-cooking meat over pimento wood, using a blend of native spices and herbs like allspice, thyme, and Scotch bonnet peppers. This unique cooking style, known as “jerking,” not only infused the meat with bold, smoky flavors but also became a symbol of resilience and cultural identity, now celebrated worldwide as a taste of Jamaica’s rich heritage.
We know that guests look forward to certain iconic foods when they come to our island, and we like to deliver. Though the best way to get an authentic taste of Jamaican “jerk” is to visit us in person, here’s a recipe you can try at home!
INGREDIENTS:
• 1/4 cup Pimento (Allspice berries)
• 1 cup Pineapple juice
• 3 tablespoon Worcestershire sauce
• 1 Red Stripe beer or any beer of choice
• 1/2 teaspoon ginger minced
• 3-4 garlic cloves
• 4-6 Scotch bonnet peppers (add peppers to get desired spice level)
• 1 tablespoon ground thyme or 2 tablespoons thyme leaves
• 1-2 bunches scallions (green onions)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• salt and pepper to taste
• 2 tablespoon soy sauce
Method:
1. Mix ingredients in a food processor or blender and liquefy
2. To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time
3. To make the jerk sauce add Red stripe beer and jerk seasoning in a sauce pan with ketchup and pineapple juice on low flame and allow to simmer for 30minutes to an hour
Seasoning Instruction for Chicken
• Leave skin on chicken
• Rub the meat (chicken, pork or beef) with the seasoning
• With chicken, be sure to rub under skin and in cavities
• Marinate overnight
Seasoning Instruction for Pork or Beef
• Rub the meat. If using a pork shoulder, make shallow cuts and rub in
• Marinate overnight
Seasoning Instruction for Fish
• Can also be used with fish, but use a “steak fish” like grouper, dolphin, king
• Marinate overnight
Cooking Instructions
• Grill at lowest possible setting over charcoal until juice runs clear done
• Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor
• Chop meat into pieces, and serve traditionally with hard-dough bread
