After the meat was placed on the wood, the holes were covered so that the smoke from the cooking would not draw the attention of the colonists. The Maroons cooked their meat in charcoal-filled holes dug in the ground that were lined with pimento (allspice) wood. It is believed that the group of escaped slaves, today called Maroons, perfected the Arawak Indian’s method of smoke drying, adding a spicy marinade of ingredients they found on the island, like pimento berries (allspice) and Scotch Bonnet peppers. These Indians originated from South America, and had brought with them the traditional meat preservation method of smoke drying. In the 1600’s, when the island of Jamaica was under colonial rule of the Spanish and British, a group of African slaves escaped to the Blue Mountains in the interior of the island where they encountered the natives of the island, the Arawak Indians. The term Jerk not only refers to the spices and seasonings of a wet Jamaican jerk marinade or dry jerk seasoning rub, it is also the name of a cooking technique that originates from the mountains of Jamaica. History of Jamaican Jerk: Seasoning and Technique
Lovers of spicy food and bold flavor: this chicken is for you! A taste of the Caribbean is closer than you think with this easy to make Jamaican Jerk Chicken recipe.
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