Jerk sauce

Most would say it's Jamaican Jerk Sauce since the beginning of jerk pork in Africa goes back to the days of slavery before the scheduled Cormantee hunters in West Africa. When the British invaded Jamaica in 1655 fled to the Spanish colonizers, and left a large number of African slaves. Was re-used, rather than British, they took refuge in the mountainous areas of Jamaica, where they blended into the local Tano enslaved.

Although Jamaican jerk sauce is probably derived from African descent, it is something that has changed, and for hundreds of years to different cultures their influence. Originally, changes made since Cormantee slaves found themselves in a new environment on the island of Jamaica and had to use what they make available.

As a result, it was obviously a departure from some of the original jerk spices and new ingredients used have been added, or replaced as needed. A newcomer in the recipe was the Scotch bonnet pepper, was largely responsible for the heat, pulls in the Caribbean. The Scotch Bonnet is one of the hottest Chili Peppers with a heat level that is similar to the habanero pepper.

Caribbean jerk often a hefty dose of heat, with a spicy, followed by the vinegar taste. However, it is a sauce that authentic African ingredients, using a different taste. African pressure offers an assortment of stock flavors. Rather than heat, which offers traditional recipes are a selection of spices, to really improve it added to the flavor of the sauce.

Another difference between the two sauces in their composition. Jamaican Jerk sauce is designed to enable a marinade is so much thinner, "oil and water" type of consistency, while a tendency genuine African sauce, a thick, soft body, there is much more flexibility in the kitchen does. As an example, it is thick enough to be brushed on the meat on the grill. Try a marinade, and you notice that most take place just because it is so thin.

Indeed, various traditional African jerk sauce from Jamaica jerk in taste, composition and application.