Jerk is the flavor that has stood the test of time through many generations!
It is a blend of herbs and spices that gives a unique, mouth-watering, and addictive taste to anything it touches. It all started between the 17th century at the time of British colonization in Jamaica, where enslaved Africans who worked on the plantations fled into the mountains. These people were called the Maroons. A word of Spanish origin from the word “Cimarrons”, meaning mountaineers. After some time, the Maroons noted that other people were present in these mountain ranges. These were the original inhabitants of the place known as Tainos. Meanwhile, the British established their rule and expanded their territory in Jamaica.
You must be wondering, what the connection between this snipe of history and Jerk seasoning? Let me tell you, it was the Maroons who adopted this type of seasoning used originally by the Tainos.
Jerk refers to the method by which meat, vegetables, poultry, or fish is seasoned/marinated. It is a reminder of the Maroons and their quest for survival. Jerk seasoning has a unique way of transforming a dish with its full body of flavors from ingredients such as all-spice, thyme, oregano, garlic, and nutmeg.
Currently, Jamaican jerk seasoning is very popular worldwide. It has become a part of everyday dining in Jamaica from school to restaurants. Jamaicans who migrated to the USA and England opened restaurants and eateries featuring jerk dishes on their menus. Tourists who visit Jamaica rarely complete their stay without eating Jerk seasoned food.
It is most commonly used to add flavor to meats but it has proven to be a tasty addition to vegetables. Vegetables do not need much time to soak in the jerk flavors like Jirie’s dried Jamaican Jerk seasoning. Each ingredient of Jirie’s Jerk seasoning was hand-blended with the best quality of herbs and spices to deliver the most authentic jerk flavor, right from Jamaica.
We’re going to share an easy vegan twist on a Jamaican classic- jerk chicken served with rice and peas. So, with the help of Jirie’s jerk seasoning, let us make Jamaican Jerk roasted veggies with rice and peas.
Jerk roasted veggies with rice and peas
Ingredients
- 125 g red kidney beans dried
- 6 cloves garlic
- 2 spring onions
- thyme
- ½ tbsp allspice berries
- 1 stick cinnamon
- 100 g coconut cream
- 1 scotch bonnet chilli
- 400 g brown rice
- yoghurt fat-free
- 1 Jiri's dried jerk seasoning
- 1 acorn squash
- 1 gem squash
- 2 green peppers
- 250 g okra
- 6 spring onions
- 2 tbsp olive oil extra virgin
Instructions
- If you are using dried beans, then soak them overnight.
- Make a marinate by adding olive oil to Jiri's dried jerk seasoning. Mix until a smooth puree is made.
- Take all the vegetables and cut them in small pieces. Put all the veggies in to the marinate and mix well.
- Let it rest for at least a couple of hours.
- If using soaked beans, drain, then boil them in a large pan of fresh cold water with the garlic, spring onions (bashed), thyme, allspice and cinnamon until they become soft.
- Stir in the coconut cream, then prick and add the scotch bonnet chilli, and simmer for 10 minutes. Add rice and cook for half an hour until soft.
- Preheat the oven to 180ºC.
- Roast the Jerk seasoned vegetables.
- Serve the rice and peas with the roasted vegetables.