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Authentic Jamaican Boston Jerk Sauces - 'Finger Licking Good!'

Published:Tuesday | August 25, 2015 | 8:00 AMKeisha Hill
Patricia Walker, CEO of Portland Kitchens, explains the preparation behind her amazing sauces.
The range of sauces manufactured by Portland Kitchens including jerk, hot jerk and barbecue.
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If you love spicy foods, Original Boston Jerk Sauce could be what you are looking for. This authentic sauce is versatile and adds exceptional flavour to any local cuisine.

This distinctive seasoning is manufactured by Portland Kitchen - Natural Jamaican Style, and is used daily at Shaggy's Jerk Centre in Boston Bay, Portland. After realising that persons were fascinated by the flavour that the sauce added to their line of jerk products, including chicken, pork and fish, Patricia Walker decided to take the bold step to manufacture the sauce for the local market.

Onion, scallion, pimento, ginger, cinnamon, vinegar, scotch bonnet peppers, sweet peppers, and garlic are some of the key ingredients in the recipe used to prepare the sauce. Using Walker's authentic jerk flavours, you can rub the sauces onto chicken, pork, fish, or vegetables. The peppers will mellow a bit with heat, and if there is any left over, it can be refrigerated and will keep for a very long time.

"I have been bottling and selling them for more than five years and everybody likes our products. People who are going abroad like to purchase the sauces to add flavour to their dishes and they usually buy the sauces to take back with them," Walker said.

Walker produces 150 bottles per day. However, depending on the order, she can produce up to 500 bottles in her kitchen in Yallahs, St Thomas. She is currently trying to find a suitable location from which to produce the sauces on a wider scale.

"I get orders from other Caribbean islands, but I can't fill them yet. Apart from the limited preparation space, I also need an international bar and nutrition code. But, so far, I have been getting good comments about the product and, despite the challenges, I am motivated to continue producing the sauces," Walker said.

The range of sauces include hot, mild jerk, honey barbecue jerk, seasoning and spice hot, and seasoning and spice hot jerk. Walker advises that when using the product, persons can add up to one tablespoon of the jerk sauce to each pound of meat.

"Our sauces contain no monosodium glutamate (MSG) or artificial preservatives and are available in a variety of sizes ranging from 300 ml to the one gallon bottles," she said. For more information on Original Boston Jerk Sauces, email pataltwal@yahoo.com.

keisha.hill@gleanerjm.com