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| Island Offerings: The Recipes A Continuation Of Our Feature Article on Jamaican Recipes And Histories by Phalana Tiller and Lynn Loo. Recipes by Marion Samuel. Jerk For devotees of Jamaican cuisine, "Jerk" is probably the highlight. The term jerk can be applied to pork, chicken, or fish and can imply the process of cooking, the seasoning or the dish itself. The word "jerk" has been traced to a Quecha word from Peru, "Ch'arki". The Spanish are said to have converted the world to "charqu" meaning jerked or dried meat, which in turn became the English word "jerky" or "jerk". Jerk is prepared slowly to produce a smoky, spicy, saucy, moist, well-cooked meat. The method of jerk cooking was kept secret by the Maroons (runaway slaves who hid in the jungles and mazes of Jamaica's mountainous cockpit country), and did not become popular commercially until the 1930s. For many years it was claimed that the best jerk could be found in Boston Bay, in Jamaica. Today, jerk shacks can be found all over the island. The essence of jerk is the marinade and the slow cooking. Jerk marinade is made from a combination of, but not limited to, thyme, scallions, ginger, garlic, nutmeg, Scotch bonnets, and pimento (allspice). These spices are commonly found in markets all over the world, but in Jamaica the meat is cooked with the highly aromatic wood and leaves of the pimento tree (grown almost exclusively on the island, and known as allspice because of its similarity to cinnamon, pepper, nutmeg and cloves), and makes the experience of jerk in Jamaica like none other. - Pork: 2 lbs "Select the rib or belly'bacon portions, a little fat is needed to give the meat its succulent tenderness." - or chicken: "I prefer to do a whole chicken, split down the breat bone and spread-eagled for slow roasting." - or fish: 2 lbs or about 4 medium-sized fish. "Season whole and roast bone in." - 3 hot peppers (Scotch bonnets preferably), chopped - 1/4 cup whole pimento grains - 1 teaspoon freshly ground nutmeg - 1 teaspoon freshly ground cinnamon - 4 bay leaves, crushed - 8 to 10 scallions, chopped - 1/3 cup fresh thyme - 4 cloves garlic, chopped - 1 tablespoon black pepper - 1 teaspoon salt (or to taste) - 1/4 cup vegetable oil - 1/4 cup lime juice Grind and combine spices. Rub meat with the mixture and allow to marinate overnight, if possible. If you live in a warm climate, grill slowly on a covered barbeque grill (use a pit barbecue grill, if possible; throw some pimento berries and bay leaves directly on the coals to flavor the smoke), otherwise roast it in an oven at 350 degrees, and turn meat only once. Cook until meat is well done and tender. Rice an' Peas (Red Beans and Rice) This side dish makes an appearance at almost every Jamaican meal. Nicknamed the "Jamaican Coat of Arms," rice an' peas is perhaps the most common dish in Jamaica, and goes with everything. - 1 lb rice - 1/2 cup of dried filed peas or pigeon peas (doucle the quantity if using gresh beans) Marion says, "I like the smaller legumes, however; kidney beans can be used if that's your preference." - 1 cup rich coconut milk OR 2 oz. creamed cocnut block - 2 scallions, chopped - 1 small onion - 2 cloves of garlic, minced - 1 hot pepper (preferably Scotch bonnets), minced - 2 to 3 pimento grains - 2 sprigs of thyme - parslye - salt to taste (only added after peas are completely cooked to avoid toughening the skine) - 1/4 teaspoon black pepper Wash and soak dried peas in water for at least two hours, but preferably overnight (fresh peas do not need to be soaked). Strain the peas, and reserve the liquid (adding enough water to make three cups). Place peas (beans), the liquid, and coconut milk (or creamed coconut block) in a pot to heat. While heating add seasonings. Taste and adjust salt as neede. When mixture is boiling vigorously, add rice. Stir once and bring back to a boi; cover pot and turn to very low heat to steam gently until cooked (about 15 to 20 minutes). "You may need to add a little more water towards the end...but do not let the rice get soft!" Ackee and Saltfish Jamaica's national fruit is the ackee, which makes up half of this national dish. The other half, salted codfish, was introduced to the Jamaican diet during the time of the British, who had a law decreeing that once a year each slave must reeive an allotment of salt codfish from New England. Ackee came from the West African Akye fufo, a tree which was introcuded to the West Indies in the 18th century. Eaten raw the fruit has several toxins which can cause sickness and even death. In the traditional harvesting and preparing of ackee, all of the toxins are removed and thedish is afe to enjoy. When cooked, ackee resemble scrambled eggs, and actually has a high lipid content like eggs. Thus, ackee is frequently associated with breakfast, although it can be eaten at any meal. - 4 oz. saltfish (salted codfish) - 1 can of ackees (drained) - salt pork/bacon (optional) - 2 to 3 scallions, chopped - 1 tomato, chopped - 1 sprg thyme - 2 onions, sliced - 2 Scotch bonnet peppers, sliced - black pepper Fry the chopped salt pork or bacon, and set aside. Keep all of the flavored oil from the pork. To pick the fish, bring saltfish to a quick boil in water. Remove from ot water, and remove skin and bones. Flake the fish and set aside. Use flavored oil to fry all the chopped vegetables and seasonings except the ackees and black pepper. Add the picked fish and sauté for 2 minutes. Add the drained ackees. Toss gently to combine and thoroughly heat. Sprinkle lightly with black pepper. Add bits of crisp pork and serve. Learn more in our Feature Article on Jamaican Recipes And Histories .
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