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by Chinwe Onwere
Splash! The sound of waves danced in the ocean as I laid back on the golden sand of Jamaica with a plate of jerk chicken in my hand and a fork in the other. With the sun in my face and the breeze flowing through my hair, I smelled the rich and spicy fragrance that enveloped the thick air. Around me, the grill filled with smoke that created a haze, clouding the blinding sun. I sipped on my drink, which tasted of pineapple and coconut, sweetly contrasting with the spiciness of the chicken. This is what I now always think of when I eat Jamacian jerk chicken, no matter where I am in the world.
The jerk chicken wing platter plate with cabbage, white rice, and plantains. November 10 2023. Photo by Chinwe Onwere.
As I walked into Ann Arbor's Jamaican Jerk Pit, the chime of the doorbell greeted me as I thought back to my time in Jamaica. While there is limited seating, this cozy restaurant feels like home. Photos of family were hung on the wall, taped to a string that followed its perimeter. Neat relics, oddities, and glass Coca-Cola bottles cluttered the tables, while flags of Caribbean countries were draped on the ceiling. The teal-colored walls made you feel like you were in the ocean and could smell the sea salt and breeze.
The inside of Jamaican Jerk Pit, painted with teal walls and fairy lights hanging above. November 10 2023. Photo by Chinwe Onwere.
Jamaican cuisine takes on another level of uniqueness and history, from the spices of India, the sweets from Britain, to the fufu and saltfish of Africa (Higman). These melting pots of flavors create a harmonious symphony that has led to the creation of various dishes.
In 1494, the Spanish colonized what is now Jamaica, bringing along many of their native foods: corn, sweet potatoes, plantain, dates, and papaya (Esparaza). As slavery and the use of indentured laborers began to rise in the 15th century, West African, Indian, and Chinese cultures began to influence the food of the islands. From 1655 to 1962, the British ruled Jamaica, which brought further influence to the already vibrant food landscape (Esparaza). West African cultures introduced staples such as ackee, coffee, and turmeric, which blended with Jamaican cuisine (Higman). Today, dishes such as jerk chicken, meat pies, and oxtail have become an indispensable signifier of Jamaican culture to the rest of the world.
The outside of Jamaican Jerk Pit, located right next to Thayer Structure. November 10 2023.
At Jamaican Jerk Pit, founded by Jamaican native Robert Campbell, this small but flavorful restaurant leaves a mark when it comes to its food. Campbell has run the restaurant since 2009, supported by residents and students of the community who rave about the deliciousness of the meals he prepares (Robinson). For those who are worried about spice-don't fret; "Each entrée is made to order, meaning the spice level can be customized to a person’s preference, from mild to hot" (Robinson).
I placed my order: the jerk chicken wing platter with white rice, cabbage, and plantains. The food was brought out steaming, with the smell of spices fragrant and rich. I grabbed a jerk chicken wing, smothered in a garlicky spicy sauce that lit up the corners of my nose. It was moist, flavorful, and savory all at once. Paired with the white rice and beautifully cooked cabbage, it was like a melody of flavors that balanced one another. The rice helped cool the heat of the spice, and the cabbage added a textural crunchiness to the dish.
Don’t even get me started on the plantains. Sweet and tender, these plantains were to die for. The heat of the chicken perfectly matched the ripe plantains, each bite delectable as the last. Dipping each plantain into the jerk sauce, the notes of cumin, Scotch bonnet, and allspice complemented perfectly with the luscious plantains, reminding me of my summers in Jamaica spent with my family.
From the lovely staff to the delicious food, the Jamaican Jerk Pit is a great way to fire up your taste buds and get a taste of the islands. Although the restaurant is tiny, the flavor and freshness of each dish packs a punch in each bite you take. The food brought me right back to the hot summer days spent bonding with family and exploring all that Jamaica has to offer. No more long flights are needed to get truly authentic Jamaican food right here in Ann Arbor.
Works Cited:
Esparza, Bill. “The Patois of Jamaican Cuisine.” Explore Parts Unknown, Explore Parts Unknown, 6 July 2018, explorepartsunknown.com/jamaica/the-patois-of-jamaican-cuisine/.
Higman, B. W. Jamaican Food: History, Biology, Culture, 2011, https://doi.org/10.1002/9781444344677.
Robinson, Samuel J.. “Local Eats: Jamaican Jerk Pit Serves a Taste of the Caribbean in Downtown Ann Arbor.” Mlive, 12 Dec. 2020, www.mlive.com/news/ann-arbor/2020/12/local-eats-jamaican-jerk-pit-serves-a-taste-of-the-caribbean-in-downtown-ann-arbor.html.
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