Look for Auntie Bev in your favorite supermarket!
She will being giving demonstrations in how to use these authentic Jamaican sauces!
About Auntie Bev
Auntie Bev was born in St. Catherine, Jamaica. She studied food science and cookery at the Amy Baily School for Girls in Kingston. She later moved to Canada to further her studies. She is a graduate of the Chef program at the Vancouver Community College. She also took food management and food safety courses at the British Columbia Institute of Technology in Vancouver.
She has several years of experience working in major hospitals and major hotels in Canada. In 1985, she spent one year in Jamaica working with her grandma and developing the art of Jamaican cooking and also researching the art of "Jerking". She recently completed a marketing program at BCIT in Vancouver, BC.
"Auntie Bev's Jerk Pit" at the Carribean festivals in Vancouver has been a major attraction with long line-ups as people anxiously wait to get a taste of Auntie Bev's delicious Jerk chicken!
A Little History About "JERK"
The term jerk is said to come from the word charqui, a Spanish term for dried meat, which eventually became jerky in English. Another origin is linked to the jerking or poking of the meat with a sharp object, producing holes which were then filled with the spice mixture.
"Jerking" is the process of spicing and grilling meats, poultry, and even vegetables, although the most popular are jerk pork and jerk chicken. The resulting food yields a spicy-sweet flavor and a tender texture. Jerk is also used as a noun when describing the dry or wet seasoning mix used to jerk a particular food.
Before Barbeque there was "JERK"
The rebel slaves (maroons) of Jamaica started the art of "Jerking" meats and poultry in the seventeenth century. Jerking is a Jamaican tradition and today you will find "Jerk centers" serving tasty Jerk barbeque chicken or pork as take-outs on street corners all over Jamaica.
A special sauce made from over fifteen different spices and herbs, this jerk sauce has been further perfected in Canada by Auntie Bev (originally from Jamaica) to add a little "Oomph!" to your barbequed meats or poultry.
This sauce is also good for flavouring seafood, stews, soups, gravies and oven roast.
You can make jerk chicken wings, jerk pork sausages and jerk meatballs.
Add jerk sauce to your veggie dip for a fun taste and conversation topic.
Jerk sauce has a unique natural flavour that sets it apart from other sauces.