Jerk Food Delicacies You Should Try
Whether you use a drum pan, gas barbecue, or an oven, adding jerk sauce brings a kick of flavours like no other type of sauce. Jerk sauce is a gift from the ancestors, a fabric of culture and a choice of seasoning that is uniquely Jamaican and loved by Caribbean people and those who get to taste it. In an interview with ByBlacks People's Choice Award Winner, Chef Noel Cunningham, we discuss jerk food delicacies and its impact on food culture.
Chef Noel, who has participated at the Jerk Festival since 2017, is excited about the 20th anniversary of JerkFest, which he will partake in on August 7 and 8. JerkFest gave him his first opportunity to do a live cooking event with such a massive audience and he will do it again this year - albeit virtually - in front of a global audience.
"Just like our (Jamaican) motto, Out of Many, One People, when it comes to jerk sauce, it is the coat of many, one cuisine," said Chef Noel, who is Jamaican-Canadian. "Jerk sauce has a rich history, meaning and memories drawn from the different people, mainly enslaved Africans who lived in the Caribbean. Jerk season is a blend of spices and herbs including onions, scotch bonnet peppers, green onions, thyme, and allspice used to marinate and preserve food.”
While some people will stick to the traditional jerk chicken, pork and fish, others are more adventurous and desire the more quirky, interesting jerk cuisine. Before the COVID-19 pandemic, attendees at Centennial Park would rave about the exotic jerk delicacies from some of our vendors. Jerk kangaroo, crocodile, rabbit or rattlesnake were some of the special delicacies on the menu. To try or not to try, these versions of jerk depend on your comfort level, but Chef Noel advises that you stick with what you know and what you are used to eating to stay on the safe side.
Chef Noel spoke about his coconut fried jerk chicken, a mix of southern and Caribbean comfort food. This dish gives you the flavours of the jerk sauce, with a hint of Caribbean coconut and some crispiness from the frying. He has also transformed popular Canadian dishes to make his signature jerk chicken mac and cheese, jerk lasagna and jerk poutine. But are you ready for this? Jerk ice cream is another new trend for jerk delicacies, and even Chef Noel is open to trying it.
"You can infuse jerk in any way; it goes well with just about anything. It's all about seasoning and techniques, just like your regular BBQ sauce. The jerk sauce sits in the global food culture as a tantalizing, ethnic delight readily available in bottles. As chefs, we build on it but preserve its uniqueness as best as possible," said Chef Noel. Whether your sauce is store-bought or homemade, the key ingredients tend to remain the same. Every chef aims to put their own spin on it to fit the culture and the people they serve. However, some things should not go with jerk sauce, and Chef Noel made it clear that "Punchy Jerk Rice" by British Chef Jamie Oliver would not be on his list.
Chef Noel is the owner of a new restaurant, opened during this pandemic, Cuisine by Noel in downtown Toronto, he advised, "If you need comfort food go for it, don't overdo it. Most people do not have access and opportunity to exercise as before, so when you choose what to eat, have a balance and make healthier choices."
As we become more aware of diet and health, we improve the ingredients and methods of cooking to make healthier options. As cultures and traditions evolve, so does food. With curiosity brings creativity. When we change location, we adapt to the new culture and bring our culture and learn to blend food to get the best of every world in one meal. So whether it’s jerk frog legs or jerk chicken - nyam it!
