The recipe has since evolved to include onions, scallions, thyme, black pepper, cinnamon and nutmeg and now sweetwood can be used to smoke the meat as well. The ingredients in the marinade should include lots of salt, scotch bonnet peppers and allspice. Jerk relies on being smoked over pimento chips to get its true flavour. If you’re wondering what makes jerk authentic, it’s all in the wood used to smoke the meat. Jerk chicken and pork are served in foil with bread or festivals, a slightly sweet cylindrical-shaped johnnycake (or dumpling). It’s a late-night favourite after a club or party, or for those who are backpacking Jamaica on a budget. Now, jerk chicken and jerk pork are the most common jerk dishes and you can get them anywhere from fancy restaurants to street-side metal drums. It has roots in the island dating as far back as the 1600s when maroons would use this method of cooking on wild boars caught in the hills. Jerk-style cooking is the star of Jamaican cuisine. Jamaican Jerk Chicken and Pork: the most well-known Jamaican cuisine Jamaican Jerk Chicken and Pork: the most well-known Jamaican cuisineġ.
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