Boston Bay, Portland, Jamaica is the home of Jerk.
Jerk is a method of cooking used a long time ago by the indigenous people, of Jamaica and by the Maroons. Today, jerk foods can be found throughout the world.
These foods are made with the jerk spice which can be in the form of a rub or a powder.
For real authentic Boston Jerk, visit Boston Bay in Portland, Jamaica.
Jerk Centers, however, can be found all over Jamaica.
For more information, follow the link:
The island of Jamaica is famous for its beautiful beaches, reggae music, Blue Mountain coffee, exotic fruits, and its cheerful people with their beautiful patois language. But, you haven't tasted Jamaica until you've tried Jamaican jerk. http://homecooking.about.com/od/foodhistory/a/jerkhistory.htm
Jerk Pork was the original jerk meat made by the Jerk food makers of Boston, Portland Jamaica the original location of jerk, says Lorna Shelton Beck.
This way of cooking has invaded restaurants and cafés worldwide, adding a hint of Jamaica to cocktail parties and backyard cookouts. Just about any meat can be “jerked,” but the real secret is in the marinade, a truly Jamaican blend of spices and seasonings.
1 dash of ground nutmeg
1 dash of mace
1 pinch of salt
1 pinch of black pepper
2 tsps. ground Jamaican pimento
2 cups of chopped green onions
2 hot Scotch Bonnet peppers
2 tbsp vegetable oil
Finely chop onions, peppers, and green onions. Blend all ingredients (preferably in a blender or food processor), pour mixture on chicken, pork, fish or beef and let marinate overnight (or at least for two hours). Grill meat slowly over hot coals until cooked. Yields 12 servings.