change with serving Jamaican Jerk. Modern variations of the dish also no longer call for the meat to be smoked over specialty wood. On the island, a steel drum-based jerk pan is used to make Jamaican Jerk, but those far from Jamaica can simply grill out with a different rub. This is appealing to backyard barbeque kings and their variety-seeking kingdoms alike. Since the flavor power of the dish comes from simple spices, it is also easy to make Jamaican Jerk a part of heart-healthy and diabetic diets. There’s no deep frying or butter, and those watching their salt intake can make or buy blends that don’t include the salt. With minimal prep time (rub and done), simple cooking options, and the ability to fit into dietconscious lifestyles, Jamaican Jerk can be found on menus around the world as well as in shakers on mainstream supermarket shelves.
cinnamon, nutmeg, scallions, thyme, garlic, and black pepper. This spicy blend is then applied to chicken or pork, although modern versions also apply it to all seafoods, red meat, and tofu. To cook traditional Jamaican Jerk, the marinated meat needs to be smoked. The wood of choice for the most traditional version of the recipe is allspice wood itself, as the flavoring from the wood further enhances the elements of the spice on the meat. The final product is a protein-rich dish covered with spices that enhance gut health and fight disease causing microbes.
As Jamaican Jerk makes inroads on supermarket shelves and restaurant menus, it opens the door for those who are interested in exploring other traditional island dishes. Many of these dishes are lightly processed, based on fresh produce and spices, and can be quickly assembled by novice cooks. Not all of them are as hot as true Jamaican Jerk, either, freeing more hesitant palates to indulge in is-
land flavors. The variety of unique flavors in common Jamaican dishes further invites people into the island cuisine. They can opt for more richly flavored dishes like goat curries, Coconut Rundown, and Grapenut ice cream, or they go for simpler staples like the Jamaican Coat of Arms, rice and peas stewed in coconut milk, or escabeche, a poached fish in a vinegary sauce. Each offers its own flavor profile while not being unduly complex for amateur chefs. Island staples like Jamaican Jerk offer an appealing alternative to the same old meat flavorings. The healthful benefits of the dish also make it an attractive alternative to buttery sauces or mysterious liquid marinades. With minimal preparation or culinary skill needed to turn out a tasty version, diners around the world are preparing their palates for more and more of the same unique flavors that Columbus so vividly remembered.
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DiversityPlus Magazine | March/April 2011
Opening the Way for Jamaican Food Worldwide
Spreading the Benefit
As diners around the world seek out unique flavors that remind them of distant locales, Jamaican Jerk is gaining popularity. The spice rub can be bought as a pre-blended mix, appealing to harried home cookers seeking a bit of simplicity. With its powerful punch and distinctive taste of the island, there is no mistaking that something different is on the menu for a www.diversityplus.com
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