How is it possible that an island of only 2.9 million people can boast not one, but two of the fastest people in the World today?
We are talking of course about Usain Bolt – the fastest person ever no less – and Shelly-Ann Fraser-Pryce who have each recently picked up gold medals for the 100m sprint in the World Championships to add to their already burgeoning collections. But a quick look at the Olympic statistics shows that Jamaica virtually owns the blue ribbon event.
In total they have accumulated 67 Olympic medals virtually all of which are from sprints. That is a remarkable 23 medals per million population. By comparison America limps in a distant second place with only 8 medals per million and that covers both Summer and Winter Olympics and all events. If you just took the sprint events, well it would get embarrassing.
Quite an achievement for a small island and one to ponder, but that is only the beginning. Jamaica has created two global brands as well. Reggae music is now recognised as an entire music genre in it’s own right and is popular right across the World.
And of course how could we forget jerk cooking. Now the fastest growing form of street food in London and if it follows reggae it could soon gain global recognition. If Rudie’s has it’s way that’s exactly what will happen.
Watch this space people!
In short, no. In fact, this is one of the main reasons we were so keen to bring Rudie’s to London. We are all passionate fans of everything Jamaican, especially its fantastic food, and we found it frustrating that many “Caribbean” outlets in London failed to capture the real essence of Jamaica.
“The key is not just to capture the sweet-spicy flavours. You want the meat/fish to be succulent, tender and moist and that is the real trick.”
Well, to produce real jerk firstly you need to start with quality ingredients. Next, you simply cannot compromise on the star ingredient – Jamaican yellow scotch bonnet pepper – we source ours from Smart Choice (aptly named!) farm in the fertile Jamaican countryside of Clarendon. We are conscious of keeping our carbon footprint to a minimum and so we only import food, such as our bonnets, where there is no local equivalent.
Next, you have to lovingly prepare the dry rub and wet marinade. The meat must be marinated for at least 24 hours (48 hours is even better) to allow all the flavours to infuse the meat. Ideally you need a traditional jerk drum to smoke and grill. We have had ours especially made by the boys at Original Jerk company, but as a handy substitute you can use your own trusty barbecue. Just make sure its coal based, not gas. You must keep the heat low, and cook slowly.
And lastly, to create that lovely sweet smoky flavour you need to use wood chips: pimento wood or apple wood will do just fine. All you need now are some delicious side dishes, quality rum and some fine tunes and you have yourself a great Rudie’s experience. If all this sounds too much don’t fret. You can order a take out and let our chefs serve up the perfect jerk!