Many foods come to mind when people think of Jamaica, and one most often associated with Jamaican cuisine is jerk chicken. In this episode Hema is joined by Alyssa Sperry Bertrand, a retired pastry chef turned academic and historian, to discuss the evolution of jerk, from traditional methods to modern interpretations. They explore the origins as a food preservation method, the influence of the Taino people, Maroons and African cultures, and pimento wood, the one must have for authentic jerk.

Listen as we dive into the history and cultural significance of jerk in Jamaican cuisine, the must-have spices in its modern flavour profile, and the global influence of the dish.

Episodes Referenced

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