History: Jerk chicken is perhaps the most famous Jamaican dish, with roots tracing back to the Maroons, runaway slaves who fled to the mountains and preserved their African cooking traditions. The word "jerk" comes from the Spanish term "charqui," which means dried strips of meat, similar to jerky. The Maroons perfected the method of slow-cooking spiced meat over pimento wood, creating the smoky, spicy flavors that define jerk cuisine today.

What It Consists Of: Jerk chicken involves marinating chicken in a spicy blend of Scotch bonnet peppers, allspice, thyme, and other herbs and spices, then slow-cooking it over a fire or grill. The result is chicken that is juicy, spicy, and smoky, with a distinctive kick.

How to Make It at Home with Rodney's Sauces:

• Marination: Use Rodney's Jerk Marinade to coat the chicken thoroughly. Let it marinate in the refrigerator for at least 4-6 hours, or overnight for the best results.
• Cooking: Grill the chicken over medium heat, turning occasionally, until cooked through and slightly charred. You can also bake it in the oven at 375°F (190°C) for 45-60 minutes.
• Saucing: In the last 10 minutes of grilling, baste the chicken with Rodney's Jerk BBQ Sauce to add a rich, tangy glaze that complements the spicy jerk seasoning.

History: Curried goat is a staple at Jamaican celebrations and special occasions, reflecting the influence of Indian indentured laborers who came to Jamaica in the 19th century. The Indian workers brought their culinary traditions, including the use of curry spices, which Jamaicans adapted to local ingredients like goat meat.

What It Consists Of: Curried goat is a flavorful stew made with tender pieces of goat meat, slow-cooked in a rich curry sauce made with Scotch bonnet peppers, garlic, onions, thyme, and pimento. The dish is typically served with rice and peas or white rice.

How to Make It at Home with Rodney's Sauces:

• Preparation: Start by seasoning the goat meat with Rodney's Jerk Seasoning and let it sit for a few hours to absorb the flavors. Then, brown the meat in a large pot with oil.
• Cooking: Add onions, garlic, and Scotch bonnet peppers to the pot and sauté until softened. Stir in Jamaican curry powder and pimento, then add water or broth to cover the meat. Simmer on low heat for 2-3 hours until the meat is tender.
• Final Touch: For an extra layer of flavor, add a spoonful of Rodney's Spicy Jerk Sauce to the pot in the last 15 minutes of cooking, stirring it into the curry to enhance the dish with a hint of sweetness and spice.

These traditional Jamaican dishes, enhanced with Rodney's sauces, bring the island’s rich culinary heritage into your kitchen, making it easy to enjoy the bold flavors of Jamaica at home.

History: Oxtail stew is a beloved dish in Jamaican cuisine, rooted in the island’s history of making the most out of every part of the animal. Originally considered a “poor man’s” dish, oxtails were once a cheap cut of meat that required slow cooking to become tender and flavorful. Over time, this dish became a staple in Jamaican households and is now a favorite comfort food, often served on special occasions.

What It Consists Of: Jamaican oxtail stew is a rich, hearty dish made by slow-cooking oxtails with butter beans (also known as lima beans), onions, garlic, carrots, Scotch bonnet peppers, thyme, and pimento. The oxtails become incredibly tender during cooking, while the beans soak up the flavors of the meat and spices, creating a savory, deeply flavored gravy.

How to Make It at Home with Rodney's Sauces:

• Preparation: Season the oxtails generously with Rodney's Jerk Seasoning, along with some salt and black pepper. Let them marinate for at least a few hours or overnight for the best flavor.
• Browning: Heat some oil in a large pot and brown the oxtails on all sides. This step is essential for building a rich, flavorful base for the stew.
• Cooking: Add chopped onions, garlic, and Scotch bonnet peppers to the pot and sauté until softened. Stir in thyme, pimento (allspice), and a spoonful of tomato paste. Add water or beef broth to the pot, just enough to cover the oxtails. Cover and simmer on low heat for 2-3 hours, until the oxtails are tender and the meat is almost falling off the bone.
• Beans: About 30 minutes before the stew is done, add butter beans (drained if using canned) to the pot. Let them cook in the stew, absorbing the rich flavors.
• Finishing Touch: To add an extra layer of depth to your oxtail stew, stir in a tablespoon of Rodney's Spicy Jerk Sauce during the last 10 minutes of cooking. This will enhance the stew with a subtle kick of spice and sweetness.
• Serving: Serve the oxtail stew hot, with a side of rice and peas, steamed white rice, or fried plantains for an authentic Jamaican meal.

Jamaican oxtail stew is a dish that embodies the essence of slow-cooked comfort food, and using Rodney’s sauces and seasonings will help you recreate this traditional favorite with a unique and flavorful twist.