The fourth Sunday of October marks National Jamaican Jerk day - a day that honours the unique Jamaican way of seasoning and grilling food, and those iconic flavours that bring people together.
The word ‘jerk’ refers to a style of cooking - meat is coated in spices and slow-cooked over a fire or grill. Jek marinade recipes can vary and often people have their own special recipe that has been passed down generations, containing secret ingredients! Typically, it will include all spice, chilli, thyme, scallions and fiery scotch bonnet. These ingredients are blended together and used to marinade the meat, which is then cooked over flames on a jerk pit. This technique brings out the most incredible, rich flavours! Paired perfectly with rice & peas and slaw.
The origins of jerk
The cuisine originates with the Taino people, who were indigenous to the Caribbean. The Maroons learned the Taíno cooking methods and developed these into jerk as we know it.
Jerk Day is one of our favourite days of the year and we're going to be celebrating this Sunday 26th October with all things jerk.
Our secret jerk recipe
Every island, every family, every cook has their own jerk recipe — passed down, tweaked, and told through smoke and spice. Ours is inspired by the beachside grills of the Caribbean and perfected over time with Scotch bonnets, pimento, and a few secret touches we’ll never reveal. It’s the spirit of the Caribbean on a plate, and it’s been at the heart of our kitchen since day one. Here's what we can tell you...
