Why would you run? Why would you run? Why would you run? Why would you run? Why would you run? You know what I think I'm doing to run? I know so I can't go to it but don't do it. I'll run. Jamaica The land of wood and water where the sun is warm and rivers are cool. A country that's rich in culture from the bustling streets of Kingston to the cool hills of Manchester and the wide shores of Westminster. From our music tour beaches, Jamaica's imprint is extended far and wide across the globe. If our motto out of many people hints at anything is that our culture is dynamic. If influence is from all over the world. Our food is no different. Jamaica's cuisine is a deep fusion of influences and flavours stemming from many parts of the world. From the beef patty to blue mountain coffee Jamaica's gastronomy has many influences and our dishes are as rich in history as they are in flavour. Jamaica's food is as dear to us as a national flag but there's one dish that reigns supreme. Jamaica's Jerk Welcome to Jerk Pan In this series we explore the origins and the growth of Jamaica's Jerk. Jerk Pan, Pan, Pan, Cedar, Jerk Pan, Original, but I just chewed water down my way. My name is Man, I'm typewriter to computer to talk. So I'm like a fool who came out to this place. I'm a person. And so I just upgrade, but I see a thing in my ear. Jerk Chicken 10 to 20 yuan is a local. And spicy for the lunch I would like to cook. And if I buy a lot of chicken, even with like, it's similar to my old home. Smoked chicken from this side. Now we're going to try a Japanese Jerk chicken. Yeah, it's very delicious. It's very delicious. It's very delicious. I think it's too much. It's very delicious. It's very delicious. It's very delicious. It's very delicious. It's very delicious. It's never-lose. We did it under the stick, like, the comments are all there. So you could actually taste the wooden wood flavor. So we did it under the drum now. Yeah, about different tastes. Now we're seasoned taste to the drum. We did it under the wood. No, yeah, more wood taste. Jerk chicken is one of the most popular foods ever come out of Jamaica. It's almost poetic. See in a crowd of people gravitate towards Japan. That's surrounded by smoke. But it has the sweet aroma of chicken and spices. In today's episode, we explore the history of Jerk. What started this whole Jerk phenomenon? You walk him by any of the rules. Just catch that again. My number is Papa Jerk chicken, Northside. My favorite spot. Jerk chicken, my favorite spot. Historians said there are two possible origins of Jerk. One is that the Karaman de Hontas of West Africa perfected it before being brought to Jamaica. There's no setap people named Karaman. There's a silent couple named Karaman, you know, and then take our sleep. I know I'm bringing it for the dungeon in Ghana before that Britain and the West. These waters would roast their meat over hot coals. I practiced it brought with them when they were captured and sold into slavery. And taken to the region known as Bastan Beach. Located in Portland, Jamaica, Bastan is often referred to as the mechal of Jerk. Thanks to the way that the locals have preserved traditional Jerkian methods. The second tradition claims that over 2,500 years ago, during the time when the indigenous tynoes from South America settled in Zamaica, they smoked and dried their meat in the sun. When Christopher Cologne was arrived in Jamaica in 1492, he oversaw the brutal mass murder of these tyno-arawa people. And later, he brought those enslaved Africans in Ireland to work on the dense Spanish owned plantations. So some of the African slaves escaped the plantations and went into hiding in the mountains, living in refugee communities. So these runaways would later be known as maroons. And they adapted a similar technique that the tynoes use. They use salt, pepper, and spices to preserve the wild for meat that they hunted as a means of survival. By the time maroon signed a peace treaty with the British, they no longer needed to hide. So soon they transitioned to an upgrown cooking method, which allowed the meat to cook at a pimento wood over the fire, and that drastically reduced the cooking time. This technique for Jerk eventually made its way to Buckley Beach, which is known as Boston Beach, an era that continues to maintain ancestral process of Jerkian. That's it for this week's episode of Jerk Pan. Thank you so much for watching. Next time on Jerk Pan, we'll find out about the spices and vegetables that combine to make Jamaican Jerk seasoning. What goes into this world famous blend, and where you can find these items? We also meet Chef Brittney Blackwood from BNB Keter, who introduces us to our special Jerk-infused cook-o menu. Don't a Road is an online series that specializes in sharing Jamaican travel experiences. We share many aspects of Jamaican culture, including history, food, music, and events. If you like what you've seen in this video, consider subscribing to our channel and turning on those post notifications so you don't miss an episode. Thanks for watching. Thanks for watching. Thanks for watching. Thanks for watching. Thanks for watching. Thanks for watching.