Jamaican jerk spice

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice.

The term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English.

Jerk is also derived from the action of jerking, which referred to poking meat with holes so that flavor could more easily be absorbed.

The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique. Jerk cooking has developed a following in United States, Canadian and Western European cosmopolitan urban centers with Caribbean/West Indian communities.

One theory is that Jamaican jerk sauce is actually African since the origins of jerk pork can be traced back to the pre-slavery days of the Coromantee hunters of West Africa. When the British invaded Jamaica in 1655 the Spanish colonists fled, leaving behind a large number of African slaves. Rather than be re-enslaved by the British, they escaped into Jamaica's mountainous regions where they mixed in with the local Taínos.

Though Jamaican jerk sauce certainly was derived from African ancestry, it is something that was adapted and modified over hundreds of years as various cultures added their influence. From the start, changes had to be made since the Coromantee slaves found themselves in new surroundings on the island of Jamaica and were forced to use what was available to them.

As a result, there was naturally a departure from some of the original spices used in jerk and new ingredients were added or substituted as necessary. One new addition to the recipe was the Scotch bonnet pepper, which is largely responsible for the heat found in Caribbean jerks.

Jerk cooking and seasoning has followed the Caribbean diaspora all over the world, and forms of jerk can now be found at restaurants almost anywhere a significant population of Caribbean descent exists, such as the United Kingdom, Canada, or the United States.French Caribbean's "Poulet boucané" (Smoked Chicken) is quite similar to traditional Jamaican jerk chicken.

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Wikipedia