Jamaican Jerk is a cooking method first developed by the indigenous Amerindian Arawak, Taino Indians and African Maroons in the 17th century. Over the years the Jamaican Jerk marinade and cooking technique evolved and is now a common street food in Jamaica with many street vendors (“jerk stands” or “jerk centres”) serving up this delicious meal to locals and tourists.

Jamaican Jerk marinade also known a jerk spice can be in the form of a dry rub but we opted for the wet jerk marinade for maximum flavour. The jerk marinade is great with Chicken, Pork, Lamb, Beef, Seafood and Vegetables

Jamaican Jerk Marinade Ingredients

1 tsp ground Jamaican Pimento also called Allspice

1/4 tsp grated nutmeg

1/2 tsp salt

1/2 tsp brown sugar

1 tsp fresh thyme or dried thyme

100g escallion/spring onion/ green onion

1 onion

1 scotch bonnet pepper (add up to 3 if you like it really hot)

1 tbsp cooking oil

Add all the ingredients in a food processor/blender and blend to a puree. Heat the pimento/allspice berries in a little oil before blending. The Jamaican Jerk marinade can last up to 6 week in the fridge.

To marinade you meat or fish, pour the Jamaican Jerk marinade on your meat or fish an leave to marinade for 2 hours before grilling. For best results marinade overnight.

The secret to a perfect Jamaican Jerk is the use of Pimento wood which gives the meat or fish extra flavour and fragrance from the smoke. Pimento wood is from the Pimento tree which is native to the Caribbean, the tree also produces Pimento/Allspice berries which is one of the main ingredients in the Jerk marinade.

Pimento wood is hard to get a hold of in the UK. As an alternative I use a foil smoking technique using pimento/allspice berries. The smoke from the foil packet will add extra fragrance and flavour to your dish.