The History of Jerk
Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The word jerk refers to both the spice rub and to the particular slow grill cooking technique.
The origin of the term jerk varies. One theory relates to the process of cooking: during grilling the meat or seafood is turned (jerked) over and over again until it is fully cooked. Another origin is linked to the poking (or jerking) of the meat with a sharp object, producing holes which were then filled with the spice mixture. The term jerk is also said to come from the word “charqui”, a Spanish term for jerked or dried meat, which eventually became jerky in English.
Like most Caribbean islands, Jamaican foods are derivative of many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portugese, and Chinese. The origins of jerk can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655. These indigenous people developed this method of smoking their meats to allow their food to be easily transported and sustained for long periods of time.
Jerk cooking, with its over 350 year history, is an important part of Jamaica’s culinary culture. When visiting Jamaica, tourists from all over the world visit to these jerk pits to enjoy the exotic taste of the island. Jerk, which is no longer confined to Jamaica, has gained international recognition. In the United States, most mainstream restaurants now offer their customers some form of jerk cooking on their menu.
The origin of the term jerk varies. One theory relates to the process of cooking: during grilling the meat or seafood is turned (jerked) over and over again until it is fully cooked. Another origin is linked to the poking (or jerking) of the meat with a sharp object, producing holes which were then filled with the spice mixture. The term jerk is also said to come from the word “charqui”, a Spanish term for jerked or dried meat, which eventually became jerky in English.
Like most Caribbean islands, Jamaican foods are derivative of many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portugese, and Chinese. The origins of jerk can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655. These indigenous people developed this method of smoking their meats to allow their food to be easily transported and sustained for long periods of time.
Jerk cooking, with its over 350 year history, is an important part of Jamaica’s culinary culture. When visiting Jamaica, tourists from all over the world visit to these jerk pits to enjoy the exotic taste of the island. Jerk, which is no longer confined to Jamaica, has gained international recognition. In the United States, most mainstream restaurants now offer their customers some form of jerk cooking on their menu.
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