We make authentic Caribbean food specializing in Jamaican jerk chicken, rice and beans. Jerk is a style of cooking native to jamaica, coming from the maroon slaves. The maroon slaves would first cook using pit fires fueled with coals & wood, covered by Allspice wood which smoked the chicken. Now Jerk is also known as the marinade that gos on to the chicken or other ingredients.. The traditional me
thod of jerk means the meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Then the chicken is smoked low and slow to enhance the pieces of meat with flavors. In more recent times to recreate the smoked pit flavor in an easier, more portable method people came up with a solution to cut oil barrels lengthwise and attach hinges, drilling several ventilation holes for the smoke. These barrels are fired with charcoal, woods and spices, which enhances the spicy, smoky taste. How we do it:
We marinade chicken over night in a unique homemade jerk marinade, This helps infuse the meat with flavors,
We then smoke the meat for a number of hours on a low heat in the coal smoker using wood and Allspice.. This produces a very flavorsome meat. We serve this with a spiced coconut rice mix of beans, spring onions and topped with flaked toasted almonds. We also serve it with beef gravy infused with Cinnamon and a piece of pineapple or mango on the side as a fresh final bite, call it a palate cleanser. Jerk seasoning principally relies upon a few main ingredients: allspice (called "pimento" in Jamaica) Scotch bonnet peppers, thyme and scallions. There is over 15 ingredients in are unique blend that has been created over many years. We currently sell are jerk marinade on the stalls when we are selling jerk chicken. Besides Jerk chicken and the jerk marinade we also offer the following:
Jerk sweet potatoes and shallots. Jamaican ginger cake, The jamaican ginger cake is served with a rum toffee sauce and topped with a lime zest Crème fraîche or vaniila ice cream.
