Jerk A Holiday Dish All Winter Long

Any kind of jerk is typically eaten during Kwanzaa. it's a symbol of some peoples Afro-Carib roots. However jerk meat whether chicken or pork is a good dish anytime during winter. It's a refreshing alternative to the traditional chill chasers like stews and roasts.

Jerk's origins came from either the Spanish word charqui which means dried or that the meat was poked or jerked with stick and the holes filled up with spices. Escaped slaves or Maroons created it probably as early as 1655 when they established a secluded inland colony on the isle of Jamaica. Jerk now means a meat that either has had a dry rub or has been marinaded in spices. Allspice is the chief spice in wet and dry jerks, but also garlic and onions are used for flavor. There is also a sweet element and that comes from added cane sugar. Ginger and Scotch bonnets, the hottest of all peppers are added into the meat for a blast of fire. The jerked meat is then cooked over an aromatic wood for an added smoky flavor.

What are the best meats for jerk? usually chicken and usually the whole bird. It's better to make it with the whole bird bathed in a spicy marinade for a few hours. Pork is another good option and even better are pork ribs although beef ribs are another good choice For these last two a dry jerk rub is probably the best way to go. Marinade may be to messy and also may be a bit more overpowering. YOu can also try a dry rub on any side or pork or even ham.

Jerk is the perfect way to celebrate Kwanzaa and a nod to the the brave people who created it. Yet it's also a good dish for a cold winter night. The spices will keep the chill away and leave you feeling warm - as if surrounded by the Caribbean.