Just jerk buds

Added: Gaspar Lefever - Date: 17.07.2021 09:45 - Views: 45207 - Clicks: 2647

But such disrespect has only spurred me to increase my efforts in finding decent eateries to disprove that, such as my blogs on Asian Wings Cafe see blog and Tiffin see blog. The DMV area is a magnet for attracting different immigrant groups to the area, and PG is no exception. With this migration, groups of newcomers have formed pockets in the various suburbs, and along with this, there has been a burgeoning of various ethnic cuisine eateries, especially those that cater to folks of African descent from the Caribbean and Africa. The county may not boast as many high-end restaurants as in the wealthier counties or downtown DC, but this fact does not dampen the discerning palates of the local folks, and this is evident in some of the eateries that I have encountered recently.

Conversing with a gentleman who hails from Guyana in a house party, I was querying him about some of his favorite local eats. He mentioned of a Jamaican jerk shack in PG that many from the Caribbean have raved about, which I became quite excited about. I have had my fair share of Caribbean eats around my area, especially from Mom-and-Pop eateries and a local Caribbean food chain.

However, many of my visits have been marred by uninspired cooking that has been watered down to cater to the American palate, or the food has been lacking in authentic seasoning or even cooked improperly and unfortunately in the oven. With this new recommendation in mind, I was looking forward to checking this new eatery out. Just Jerk is tucked away in the corner of the parking lot of a sad-looking strip mall, opposite from an equally nearly lifeless Red Roof Inn in Lanham. My first trip to it was very frustrating as I had a hard time locating it and maneuvering in the area whose ro made turnarounds close to impossible.

A large poster hung next to the order counter spelled out the simple menu with its short list of offerings. This t exudes Jamaica without even trying. As an appetizer, Jamaican patties make the perfect small bite, and this place offers their versions made with beef, chicken, or spinach. The Beef Patty had a crust that flaked easily under the fork, exposing the beef stuffing that had a strong flavor very much like oxtail. For the vegetarians, the Spinach Patty had an equally flaky pastry even though it was a bit milder than the meat version.

The spinach stuffing was perfectly seasoned without the bitterness of the spinach leaf, tasting much like the Caribbean leaf, Callaloo. There was a certain unctiousness and smoothness in this bite that I did not expect from a vegetarian offering.

Both the patties tasted fresh and well-made, having a subtle quality that put them above those I have tasted in other establishments. I was looking forward with great anticipation to this dish, and each bite was a revelation in savouring proper Jerk cooking after having tasted less-satisfactory versions elsewhere. This place really gets this food preparation right. The meat had the flavorings and seasonings well-penetrated into every morsel while remaining moist and succulent.

The skin was crispy and smoky from the charcoal grilling, with the fat completely rendered, which is the only way Jerk should be cooked, unlike the baked versions. But it is the jerk spice flavorings on top that make this dish truly successful and spectacular, tasting of the fiery Scotch Bonnet peppers, the dark sweet notes of allspice, the woodsy and minty Caribbean thyme, and the depth of flavor brought by vegetable aromatics.

On another visit, an order of the Jerk Kingfish had similar treatment but I found the fish a bit too dry for my taste, which is common in seafood cooking outside of North America. The accompanying sides were equally well-cooked and well-seasoned, attempting to steal the show from the main star: the rice and peas filled with flavor with al dente and not mushy pigeon peas obviously house cooked and not tinned , the fried sweet plantains cooked at the right stage of sweet ripeness which should be called dessert, and the stewed cabbage made fragrant from fresh thyme and still slightly crunchy from the light cooking.

The portions were big and I could make two meals out of each order. As I write this blog those fantastic jerk flavors are still haunting my taste buds. The huge caps of mushroom were properly grilled with a slathering of the jerk which tended to overwhelm the subtle mushroom caps with its strong seasoning. What a wonderful Caribbean version of fries! No decent Caribbean eatery would have Curry Chicken amiss from its menu, and Just Jerk is no exception.

Its version was quite tasty and decent, but a bit dry for me. It could have done with a bit more sauce and more heat in the curry spices. I have to remind myself often that Caribbean Curry is not quite as fragrant and spicy as South Indian curry dishes that I grew up tasting from Indian restaurants in Southeast Asia. It always amazes me to see this Indian-influenced dish cooked in Caribbean establishments, pointing to the history of British colonization and the importing of East Indians to the region.

There is only one choice for dessert in this small eatery — Sweet Potato Cake. The cake was moist and light, with subtle but discernible notes of molasses, cinnamon, cloves, and dry ginger. The white frosting coating was light, not too sweet, and slightly tangy. I could have this for snack any day, which would transport me to taking High Tea on a Caribbean plantation.

Just Jerk truly delivers on the expectations based on its name. Finally, I have found a Jerk place that is veritable with its delectable offerings, pointing to how this dish is truly savored on the Caribbean island. Yes, the orders can be a bit slow, the jerk may run out before closing they cook just enough in small batches , and the offerings are limited. But what they do and offer, they get it just right.

Just jerk buds

email: [email protected] - phone:(238) 169-5000 x 4330

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