Jerk chicken, a traditional Jamaican dish, possesses a rich cultural significance that takes us back to its origin with the Taino and Arawak people and their transmission of culinary wisdom to Maroon tribes.
As someone of Arawak and Maroon heritage, indulging in this flavourful preparation creates a profound connection with my ancestry. Its association with Jamaica remains steadfast, transcending geographical boundaries. Picture the aromatic essence emanating from the food grilling in the charcoal jerk pan, yielding a tantalizing amalgamation of chargrilled fragrances intertwined with the deep, smoky flavours.
For those like me seeking a vegan alternative to this revered delicacy, one could attempt a replication in the oven, though employing an outdoor grill would undoubtedly heighten the experience. To complete this gastronomic delight, one can savour it alongside hard-dough (hardo) bread or fried dumplings. The soft, delectable nature of hardo bread encapsulates the essence of Jamaican baking. Fascinatingly, it originates from the introduction by a Chinese woman in the 1920s and has since permeated global palates, captivating the hearts of countless individuals. Its unique sweetness and texture have elevated hardo bread to become a beloved staple for many worldwide.
Eat with self-love. Peace.
Ital Alex
Preparation time: 1 hour 35 minutes
Servings: 12 slices bread with 4/5 servings jerk chicken
Cooking time: 35 minutes 
Ingredients
- 310ml oat milk
- 400g spelt flour/wholemeal
- 3 tbsp vegan butter
- 2 ½ tbsp brown sugar
- 1 ½ tbsp active yeast
- 1 tsp pink salt
Jerk chickin
- 2 tbsp jerk marinade (Walkerwood)
- 2 tbsp tomato ketchup
- Half packet soya chickin pieces
- ½ tbsp chickin seasoning
- 1 tbsp garlic powder
- Three sprigs of thyme
- 1 tsp browning
- 1 tsp pink salt
- Spray oil
Method
- Place 400g spelt flour or all-purpose flour in a bowl, add the margarine and rub it into the flour with your fingertips. Till it’s a light breadcrumb kind of consistency.
- Add yeast, salt and sugar to the milk, then add to the flour knead this into a dough and continue kneading for about 8–10 minutes until you should have a soft light dough. If using wholemeal flour, it will be a bit firmer.
- Lightly rub some oil on the dough then place in a greased bowl and cover for 1 hour to rise.
- Time to prep the chickin pieces, place them into a bowl, add the browning and massage into the chickin pieces, then add the ‘chickin’ seasoning, garlic powder, salt, thyme and the jerk marinade and make sure they are thoroughly coated.
- Finally, add the jerk marinade and tomato ketchup. Place the pieces into a tray ready for the grill.
- After the hour take the dough out the bowl and knead for a few minutes then place in a greased loaf tin, and leave for ten minutes to rise.
- Rub some vegan butter on the top of the dough and place in the oven for 25–30 minutes.
- Spray the soya pieces with some oil and place in the grill on medium heat for 15-20 minutes turning them over twice to evenly cook.
- Once you can check the loaf with a fork once done plate up and enjoy its great with some coleslaw.
Recipe written by Ital Alex
Hi, I'm Ital Alex. I have been plant-based for just over ten years. I previously owned and was head chef at the much-loved restaurant Earth's Kitchen.
I love cooking beautiful scrumptious food and drinks via recipe reels and master classes with a Jamaican twist to inspire others to eat healthier.