The technique of soaking a food in a liquid to flavor–or in the case of meats, to tenderize the cut–was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.
Exploring the Evolution of Superhot Chile Peppers
All the hottest chile peppers in the world originated in Trinidad and Tobago. But how and why? Here are some of my theories. I invite comments on this work in progress.
