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Welcome to the Local Cuisine page! Every month we will feature a recipe
for a typical Aruban dish or delicacy. You can print out this page and start
up your own Aruban recipe book! If you're interested, you can also check out some
of the experts on Aruban cuisine.
This Month's Recipe:
The Original Jerk Pork
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The recipe came into existence
during the days when pirates and buccaneers roamed the Caribbean. Its name is an
off-center pronunciation of the Spanish word charquear, to dry beef in the air; charqui
or charque is the name for sundried beef, a short jump to jerky or jerk. In
Jamaica, where the seafarers made their riotous headquarters, the original and still
traditional dish is made with pork. The secret of its success is the slow grilling of the
meat over charcoal made from the allspice (green pimento) wood providing its unique
flavor. |
Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 86.
Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click here for more information |
Serves 8
Ingredients:
- 1/2 cup whole allspice berries
- 6 green onions, green and white parts,
chopped
- 2 - 3 fresh red or green chili peppers,
chopped
- 1/2 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg salt, to
taste
- freshly ground black pepper, to taste
- 4 pounds boneless pork loin
"Jerk men" still prepare this
dish in the original way by pounding the allspice, green onions, hot peppers, cinnamon,
nutmeg, salt, and freshly ground pepper in a mortar with a pestle; ingredients can be
blended in food processor or blender to a pastelike consistency.
Spread the mixture over the pork and set
aside for at least 30 minutes or covered, chilled overnight.
Grill meat very slowly over charcoal until
desired doneness is reached.
Bon Appetit!
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We will post new
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