“JERK- Jamaica’s Contribution to International Cuisine

Jamaica’s multicultural mix has produced several unique people, customs and products. Backyard labrish has explored several stories covering a variety of ways in which this relatively small Island has made a huge impact on the rest of the world in sports, science, music and culture. Today we explore the contribution to food. The word ‘Jerk’ is charqui derived from the Quechua language of the Incas of Peru (Encyclopedia of Jamaican Heritage by ‘Olive Senior’). The term referred to the process of drying meat in the sun. Later the process was used by the Maroons on wild pigs (Jerk Pork) caught in the mountains. Join us as we discuss how “Jerk” entered the lexicon of International Cuisine and became yet another major Contribution to the world. The Labrish continues in the BackYard. Join the discussion.