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The history of jerk chicken dates back to the Carib and Arawak Indians who populated the Caribbean islands earlier than the appearance of Spanish explorers in the fifteenth century. Jerk chicken is a slow-cooked meat with citrus and spices in order to preserve it. Most Jamaicans now believe that the skill was perfected by the people, brought to Jamaica from West Africa, where they had used a process of cooking and preserving meat by heavily seasoning it with peppers and slow cooking over smoke.
In the islands hills, they hunted wild boar. The boar was packed with a blend of peppers and herbs. Positioned it in a hole in the ground; prepared with hot stones and slow burning wood from pimento trees perfected the process. The hole was then covered with leaves and palm fronds. This process took hours, but the result was moist and succulent. Jerk Chicken has been in Canada since the time of New France but since 1960 a growing number of Caribbean chefs have immigrated to Toronto and introduced this traditional island food in restaurants across the GTA. Over the years many fine restaurants have boasted to have the best jerk chicken in the city. That is why we would like to invite you to try what we feel deeply is “The Best Jerk Chicken in Toronto” at The Caribbean Soul Food. Located just off the Danforth at 852 Pape Av 647-778-0019
- Family Dining
- Take Out
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