The island of Jamaica is famous for its beautiful beaches, reggae music, Blue Mountain coffee, exotic fruits, and its welcoming people. But, you haven't tasted Jamaica until you've tried Jamaican Jerk, ya mon!
What is Jerk?
Jerk refers to a traditional Jamaican method of seasoning and cooking meats, vegetables or tofu. Rooted in ingredients from Jamaica’s fertile green landscape, jerk consists of an exotic blend of scallions, onions, scotch bonnet peppers, salt, thyme, allspice, black pepper and many other spices. Savoury, fragrant, and tenaciously spicy, jerk is a must have for that burst of flavour and a touch of heat.
Where jerk came from
In the 1700's, a group of Africans who became known as Maroons combined African meat cooking techniques with a mix of Jamaican spices. Their cooking style evolved to what we know today as jerk. The jerk name has 2 possible origins: either from the Peruvian word "charqui" for dried meat or the practice of jerking (poking) holes in meat to fill with spices prior to cooking.
How to cook with Grace Jerk
Add one of these jerk products to your own fresh ingredients.
Jerk BBQ Sauce (the versatile one).
Brush both sides of the meat with this sweeter jerk sauce during the last 5-6 minutes of cooking. It can also be added to casseroles, stews or stir fry dishes. The sauce can be used as a condiment or as a dip.
Jerk Seasoning (the classic jerk)
Rub paste onto your raw meat along with other fresh ingredients, marinate for at least an hour before grilling or barbequing to get the traditional, classic jerk taste. If you’ve never tried jerk, start off with the mild and work your way up to the hot. Tip: use as is for a dry finish, no extra ingredients added.
Short on time but want delicious food?
Jerk Marinade (the time crunch).
Easy and fast, all in one jerk. Simply mix into your raw meat, marinate for at least one hour and you’re ready to cook in an oven, on the grill or stove top.
Jerk Dipping Sauce (the last minute fix).
Drizzle on cooked food or use as a spicy dipping sauce.