One of the best things about travelling for me, is getting to try local foods. Almost every trip we go on adds a new recipe (or at least the foundation of a recipe) to our list of everyday staple meals at home.
It’s brilliant to find a simple grass-roots dish that you can take home as a souvenir of your travels. Some of my personal favourites that we’ve collected include Mofongo from Puerto Rico, Pastel de Choclo from Chile and Bauernfrühstück from Germany.
And then there’s the flip side… when I’ve got to try an old favourite in the place it was invented. Most of the time this has happened in a restaurant, like at Pizza Uno, Chicago, the original home of deep-dish pizza. But that’s not always been the case.
I love the Jerk style of cooking. That combination of flavours and spiciness… mmmmm! I’d known Jerk came from Jamaica before we visited, of course. But I had no idea it was today centred in the tiny village of Boston Bay, at the Boston Bay Jerk Center.
Rich learning Jerk cooking in Boston Bay, Jamaica
It came as an even bigger surprise to discover everything being prepared over open pits at the side of the road, the heat and smoke kept in by sheets of corrugated metal! I can just imagine over-the-top North American or European Hygiene Inspectors having all sorts of objections, but I thought it was just perfect.
The smell alone was incredible…
And the Taste!
Wow!
Is it time to eat yet?
This post was inspired by Cee’s Fun Foto Challenge this week, Sense of Taste.
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I adore Jamaican jerk. Wonderful entry. I bet it smells wonderful too.
It does, Cee! Perhaps I should have kept it for next week!
I’ve seen jerk paste in the supermarkets, but never tried it. Now i’m tempted to give it a try, I think the way the food is cooked in your photos will really add flavour.
If you like spicy, you’ll like jerk, Clare. Although I wouldn’t recommend building a fire pit like in the photos in your kitchen… perhaps a BBQ would be a better way to go!