Boston Bay, Portland, Jamaica is the home of Jerk.
Barbacoa is a form of cooking meat that originated in the Caribbean with the Taino people, from which the term “barbecue” derives. Traditionally, barbacoa was made in a hole dug in the ground.
In Jamaica, the Maroons (runaway slaves) and the Taino people lived in the mountains of Jamaica. The Maroons lived in fear of being captured first by the Spanish and then by the English until a Treaty was made making the Maroons free of English rule.
Jerk is both a method of cooking and a seasoning used by the Tainos and the Maroons. Wild hogs were marinated with spices including scotch bonnet peppers and laid out on pimento sticks in the hole dug in the ground then covered to retain the heat and flavours, and to curb the smoke from escaping to indicate their whereabouts.
Today, Jamaican jerk is popular all over the world.
For real authentic Boston Jerk, visit Boston Bay in Portland, Jamaica.
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.