Gareth Davis Gleaner Writer
A vendor cuts a piece of jerk pork to sell during the Boston Jerk Festival held on August 7, 2005 in Portland. - NORMAN GRINDLEY/DEPUTY CHIEF PHOTOGRAPHER
PORTLAND:
THE SEVENTH staging of the Portland Jerk Festival will take place on Sunday, July 2, at the Boston Playfield and from all indications it should be a fun-filled day, compounded with a variety of foods and delicacies.
This one-day festival is arguable the largest of its kind islandwide, and brings to the people (both locals and visitors) the chance to mingle, along with an opportunity to sample jerk - cooked in its authentic sauce, a recipe still unknown to many, but which is highly craved.
This year, expect a variety of jerk foods, including fish, pork, chicken, lobster, goat, conch, shrimp, bussu and vegetables - for those who have made that lifestyle choice. And all will be skilfully prepared with a seasoning mixed heavy in peppers, pimento and other spices, which is allowed to cook in its own juice over a lazy fire. And roasted breadfruit, yam, in addition to rice and peas and festival, will also be available, adding to the tasty meal.
INTERNATIONAL CRAZE
Jamaica's jerk (pork and chicken), have become the defining national cuisine, and are the entrees of choice for most Jamaicans and a "must have" for visitors to the island. Jerk, however, despite becoming an international craze, has given rise to more preponderant use of the Jamaican jerk seasoning mix by many locally and internationally. But this method lacks the patient hours of marinating and slow cooking, which define the real thing.
And this year's staging sees title sponsor, Pepsi, coming on board and organisers have renamed the event the Pepsi Portland Jerk Festival. Dubbed as a family entertainment day, with backing band Byron Lee and the Dragonnaires and a line-up which includes reggae icon Admiral Bailey, Leroy Sibbles, Richie Stephens and
Voicemail, the stage is set for much fun and excitement.
But while you are enjoying Boston Jerk and its peppered sauce, brand manager of Pepsicola Jamaica Ltd., Nicholle Morris, reminded everyone not to underestimate how hot Boston pepper sauce can be. She, however, gave the assurance that lots of ice cold Pepsi can be taken as an antidote to relieve the spicy taste.
