In the 17th century when war broke out between the British and the Spainish in the Carribeans. The Spainish were forced to leave thier territories abandoning the African slaves they had brought with them previously. As the British started conquering the island now known as Jamaica. These slaves escaped to the mountains in the interiors, now called Maroons started living with the Native Taino people of the Island. The Jerk chicken or pork is a result of this fusion of 2 cultures. Traditionaly the people would marinate thier meat with alspice(pimento berries), herbs, spices, oils to prevent it from spoilage while travelling long distances and later smoking and grilling the meat over pimento wood. Chillies, Alspice and thyme are essential components of Jerk. The word Jerk itself means spicy, so Jerk is usualy very spices as traditionaly they use Scotch bonnet peppers.
Jamaican Jerk Marinade
Ingredients
- 100 gram onion
- 25 gram spring onion
- 100 gram bellpepper
- 15 gram garlic
- 15 gram ginger
- 3 green chilli
- 5 bird eye chilli or any hot red chilli
- 1 and 1/2 tsp red chilly powder
- 1 tsp allspice berries
- 1 tsp blackpeppercorn
- 1 tsp thyme
- 1/2 tsp rosemary optional
- 1/4 tsp clove
- 3 stick cinamon 1 inch each
- 1/4 tsp nutmeg powder
- 3 tsp salt
- 75 ml white vinegar
- 50 ml orange juice
- 20 ml lime juice
- 75 gram brown sugar
- 50 ml soy sauce
- 100 ml mustard oil optional
- 20 ml refined oil or olive oil
- 50 ml dark rum
Instructions
- Blend it into a thick chunky paste.
Notes
- Allspice, thyme and chilli should be dominant flavor.
- It can keep for 1 month in a fridge.
