March is a time when many Torontonians repair to tropical climes for restorative sun, ocean waves and kite-surfing injuries.
Nice for some. The rest of us have to spend March Break here at home. We’re vitamin D deficient, we can only find one glove, and the streetcar keeps short turning. And if it snows? That’s just rubbing road salt in the wounds. They might as well call it March Break Your Spirit.
But don’t give up hope. Your taste buds can still pack their bags thanks to SANAGAN’S JERK CHICKEN.
Jamaican jerk combines the culinary influences of African and indigenous Arawak cooking. The spice and pepper mix was used as a preservative, especially with wild boar. The jerked meat would be slow cooked over charcoal on a frame of green wood that the Arawak called a barbacoa (widely believed to be the origin of the word barbecue).
Our jerk recipe of allspice, clove, cinnamon, Scotch bonnet, thyme, lime juice and zest, tomato paste, brown sugar, soy sauce, salt, green and white onion, garlic and oil brings Jamaica to your plate. Eat a little jerk and we’re sure you’ll see the days are getting lighter.
It couldn’t be easier. Pre-heat the oven to 375°F. Place jerk drumsticks on a baking sheet — on a rack preferably — and cook for 30 minutes. Or grill for the same amount of time over a medium high heat. Serve with rice and peas and kotch yourself in the kitchen with nuff Red Stripe, and a tups of Pluto Shervington.