How Dis Mek: Jerk Pans
If Jamaicans were asked to name their go-to late-night snack, the pan chicken would almost certainly rank near the top of the list.
The popular street food variant of jerk has satisfied the midnight cravings of many Jamaicans heading home late after a night out or a long day at work.
The quintessential jerk style of cooking has its roots in practices of both the Tainos and the Maroons, escaped slaves and their descendants, who lived in the mountains of the country.
The traditional jerk uses a smokeless pit to make the tender, blackened and flavourful meat
Now, ‘Jerkies’ or ‘Pan Chicken’ vendors use the iconic ‘pans’ – a converted drum with an opening – to grill everything from pork to chicken necks, well-seasoned to the bone.
The Jamaica Observer ventured into downtown Kingston, where craftsman Melton Gooden showed us the process behind creating the pans that bring one of Jamaica’s most delicious meals to life.
— Dana Malcolm
