I would like to dedicate this post in loving memory of The Sweet Mango Cafe on
New Hampshire Ave NW across from Georgia Ave Metro station, R.I.p. Lord, you
know you been gone from your hometown too long when one of your favorite spots
changes hands (ownership) for the worst and then closes down unbeknownst to you.
I'm hurting! Like I lost a friend for real, a good one...whew. I'm going to be
alright.
(Image credit
http://www.parkviewdc.com)
(Image credits for food from Sweet Mango Cafe http://www.yelp.com)
Papa Smurf and I were married at the RIU in Ocho Rios, JA in '09. It was
our second time traveling out of the country and our daughter who was 6 months
at the time first time. The RIU Club Hotel Ocho Rios to this day is still a
beautiful all inclusive resort and sought after wedding venue. Ours was one of
the only ceremonies that week to not be rained on or washed out. We frequented
the Jerk Hut on the beach almost daily.
In the latest vlog we're back at the grill making one of our favorites jerk
chicken. I based my standard for jerk chicken on two sources. One of them being
the dearly departed Mango Cafe. The second source...shout out to the Davis
family in Bowie, MD. The Mango Cafe, I first stumbled upon this gem during my
undergrad years, 2006 to be exact. I was with a couple of friends for the
Caribbean Carnival in D.C. Good old posterity…
The Jerk there had a perfect blend of heat and smoke. It was seasoned
throughout, salted but not overly so. The bread was so pillow soft yet dense
enough to soak up the flavorful juices of the jerk chicken without getting
soggy. It’s been years but I can still taste the smoke flavor, the spice of the
scotch bonnet, the thyme, garlic, all spice, ginger, lime and so on.
The Davis family our former neighbors invited us to several family gatherings
with open arms and great food. They are a colorful and fun loving family with
roots in Jamaica. They even took my younger sister home with them during a
vacation once. They always had a delectable spread of goodies inspired by their
culinary heritage. Their jerk chicken was chopped and spicy. Marinated in a dark
and pasty marinade. Jerked meats do look “blackened” in appearance so a dark and
pasty marinade didn’t surprise me. Their jerk was the second standard for how I
established the way that jerk should taste. And who better? In their marinade I
could taste the thyme, pimiento (all spice) and scotch bonnet are very
pronounced. It’s very tasty but quite spicy.
I have a confession to make though, at home (not events) we use a shelf
staple marinade Walkerswood. This is as close to authentic as you can get. And
let me tell you there are alot of imposters on the large chain store grocery
shelves that just fall short of anything close to authentic let alone a hint of
the actual flavor. Be careful with this one though, it’s quite spicy and most
stores I have been to do not sell the mild version.
During family events and on Thanksgiving, however, we have our own marinade.
It is an adapted recipe, tweaked to match the taste of my two standards for
jerk. The origins of our marinade have a heavy basis
here.
I have alot of insights on my adaption of the recipe. Instead of a whole chicken
I use leg quarters. Dark meat, especially leg quarters work best in my opinion.
They are excellent candidates for grilling jerk style chicken. I use apple cider
vinegar instead of white distilled, I prefer the malt in the cider vinegar. I
use an orange juice that is not high in sugar or overly sweetened. If I have a
small orange on hand I will use that but my favorite orange juice to use is
Simply Orange. I do not use a canned concentrate or a frozen concentrate, I
highly recommend avoiding canned orange juice. I also prefer to use fresh fresh
ginger root because it’s alot spicier than the powder and more flavorful. I use
brown sugar in place of the white sugar and ultimately end up using less sugar.
My last tweak is that I use less scotch bonnet peppers, only two. They are quite
spicy especially if you keep the seeds and ribs in tact; which I do, I use the
whole pepper without the stem. When it comes to herbs like thyme I always opt
for fresh thyme over dried. I use both Walkerswood and my homemade marinade for
not only chicken but turkey, ribs, and fish.
Jerk Chicken Recipe (Marinade)
4-5 Chicken Leg Quarters
1 Small bunch of fresh thyme (about 5 sprigs/stems)
2 Scotch Bonnet peppers
2 Tablespoons of ground allspice
8 cloves of garlic (unchopped)
3 small yellow onions (chopped)
1 Tablespoon of brown sugar
1 1/2 Tablespoons of kosher salt
2 teaspoons of fresh black peppercorns
2 Teaspoons of cinnamon
1-2 Teaspoons of nutmeg
1 1/2 inch of fresh ginger root peeled
1/2 Cup of olive oil
1/2 Cup of soy sauce
Juice of 1 lime
1/2 cup of fresh orange juice
1 cup of apple cider vinegar
Blend all of the ingredients in a blender until well blended. Next, place
chicken in a large bowl, pour at least two cups of marinade over chicken. Then,
using gloves rub the marinade into the chicken and under the skin. Marinade the
chicken overnight. Bake or grill as usual. We grill over hot coals for at least
an hour using the indirect heat method as shown in our upcoming vlog.