Jerk Hut Southside Cafe

The Arawak Indians preserved meats by coating it in a complex blend of spicy seasonings and grilling it on a wooden grate over a low smoldering fire. A technique we now call JERK. The Arawak also contributed cassava, bammie and pepper pot to the Jamaican culinary tradition. The Spanish brought plantains, bananas, Seville and Valencia oranges, as well as tamarinds and ginger to the Jamaican table. Jamaican favorites such as Escoviched fish, pea soup, and rice n peas were also introduced by the Spanish. The East Indians brought the curries, roti, and many of the spices that are now an integral part of Jamaican cooking.