Khmeli suneli recipes

Jerk is khmeli suneli recipes style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. Amerindians in Jamaica from the Arawak and Taíno tribes who intermingled with the Maroons.

The smoky taste of jerked meat is achieved using various cooking methods, including modern wood-burning ovens. The meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. The word jerk is said to come from charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique.

Jerk cooking has developed a global following, most notably in American, Canadian and Western European cosmopolitan urban centres. Historians have evidence that jerked meat was first cooked by the indigenous Taíno. From the start, the Maroons found themselves in new surroundings on the interior of Jamaica and were forced to use what was available to them. As a result, they adapted to their surroundings and used herbs and spices available to them on the island such as Scotch bonnet pepper, which is largely responsible for the heat found in Caribbean jerks. Jerk cooking and seasoning has followed the Caribbean diaspora all over the world, and forms of jerk can now be found at restaurants almost anywhere a significant population of Caribbean descent exists, such as the United Kingdom, Canada, or the United States.