Crown Heights Jews Celebrate "Caribbean Pride Day" with "Jew-maican" Kosher Jerk Chicken

By Michael Daly

No sight along Monday's West Indian American Day Carnival Parade prompted more smiles and cell phone pictures than a big cardboard sign on a low cast-iron fence.

"KOSHER JERK CHICKEN."

From the sweet-scented smoke arose a cry, "It's Jew-maican!"

The chicken in question was being cooked in the classic style on a big, smoky grill fashioned from a steel drum. But the guy with the tongs wore a yarmulke and looked like typical member of the Jewish community in Crown Heights, unless you counted the T-shirt dyed in the black, green and yellow of the Jamaican flag and the apron stenciled with "Jerk Hall of Fame."

Nearby stood a woman who also appeared typically Jewish, save for a shirt printed with the word "JAMAICA." She was Sarah Attias, and the Inquisition drove her family from Spain to Jamaica back in the 16th century.

She moved to Eastern Parkway this summer with her American husband, 33-year-old Zev Attias, and their two children, 5-year-old Judah and 18-month-old Ezra. The two major elements of her heritage, Jewish and West Indian, shared the same streets but too often tended to act as if the other were not there.

"Like they don't exist," she said.

As the day of the big parade approached, some of her fellow Jews warned her to stay away, that there was sometimes violence. "They said, 'You hide when the Caribbean parade comes here,'" she recalled.

She and her husband instead acted in accordance with something she had often heard in her home country.

"There's a saying in Jamaica, 'One love out of many people,'" she said Monday as her husband stood at the grill with smoke billowing around him. "This food is going to bring the communities together!"

Sarah did note one cultural complication.

"You singed your beard," she told Zev.

They were joined in culinary crossover by their friend Tani Pinson, who coined the term Jew-maican. He also wore a Jerk Hall of Fame apron, these sent by Sarah's mother in Jamaica. He made the sign from a cardboard box, answering the question repeated again and again as they started cooking.

"Is it kosher?"

Read more at NY Daily News.

    * 1 tablespoon Ground allspice
    * 1 tablespoon Dried thyme
    * 1 1/2 teaspoons Cayenne pepper
    * 1 1/2 teaspoons Freshly ground black pepper
    * 1 1/2 teaspoons Ground sage
    * 3/4 teaspoon Ground nutmeg
    * 3/4 teaspoon Ground cinnamon
    * 2 tablespoons Garlic powder or fresh
    * 1 tablespoon Sugar
    * 1/4 cup Olive oil
    * 1/4 cup Soy sauce
    * 3/4 cup White Vinegar
    * 1/2 cup Orange juice
    * 1 Lime juice
    * 1 Scotch bonnet pepper (habanero)
    * 3 Green onions -- finely chopped
    * 1 cup Onion -- finely chopped
    * 4 to 6 chicken breasts

"JERK: This method of cooking chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.

Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.

Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.

Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.

Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos or Thai Bird Chiles if you can't find them.

Comments

[liam]

any suggestions for what could go well with it? as a side (or whatever)?

[B in Toronto]

I recommend hot fries - French fries basted in cheyenne pepper sauce before cooking. Don't know if it's kosher, though.

Maybe dude in the article can work on a kosher roti next year :D

[Vicious Babushka]

Rice and beans is a traditional Jamaican side dish.

JAMAICAN RICE AND PEAS (BEANS)

1 1/2 c. cooked red kidney beans, liquid reserved
2 cloves garlic, chopped
1 1/4 c. unsweetened coconut milk
Water (enough to make 2 1/4 c. combined liquid)
1 c. rice
2 green onions, crushed
1 or 2 sprigs fresh thyme
Salt to taste
Coarse black pepper to taste

Cook red kidney beans to package directions. Put cooked beans into a large saucepan or pot. Add chopped garlic. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2 1/4 cups. Add the 2 1/4 cups of liquid to the beans and garlic in the pot. Add rice, crushed green onion, thyme, salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 20 minutes or until all liquid is absorbed.

[Cucee Sprouts]

Shana Tova to you! Great post – thank you. I am making Vareniki for Rosh Hashana this year – a festive addition to the holiday meal! http://cuceesprouts.com/2010/09/vareniki/