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Monthly Newsletter |
May 20, 2011 |
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The Village Link
The initiative that launched Walkerswood Caribbean Foods is rooted in the rich history of community action, which has characterized Walkerswood village from the 1930's.
Following the nationwide riots of 1938 for better working conditions, a partnership emerged between Alton Henry, Peter Hinds and other village farm workers, Thom and Rita Girvan, engaged in the Government’s Social Welfare programme. Read more
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Our Products
The most popular method of Jamaican cooking is “jerking,” a traditional method of rubbing meats and vegetables with a spicy seasoning paste (Jerk Seasoning) and then cooking over a slow wood fire with the meats spread across pimento / all spice sticks which add the smokey intrigue of the traditional Jerk Pit. Read more
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Our Food Products - Jerk
  Jerk has long been popular street food in Jamaica and is now moving so fast onto upscale international restaurant menus the rules are changing everyday. The basic recipe of scallions, scotch bonnet peppers, all spice (pimento), cinnamon and nutmeg makes it very all purpose and extremely memorable. Used mainly with chicken, pork, fish and lamb, but quite interesting with bean curd, tofu and vegetables. Read more
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Featured Product
Traditional Jerk Seasoning
Is really versatile and adds a Jamaican kick to chicken, lamb, pork, fish and vegetable dishes...
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Featured Recipe
Jerk Lamb with Guava Glaze
Rub salt and jerk seasoning into the lamb thoroughly. Cover and marinate in fridge overnight...
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Featured Product
Jerk BBQ Sauce
Is a wonderful combination of our traditional Jerk Seasoning paste and ripe Jamaican bananas which form the base...
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Featured Recipe
Stuffed Jerk BBQ Pork Chop
Cut a deep pocket into the pork chop to accomodate the stuffing. Season with salt & pepper...
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Featured Testimonial
I am a huge fan of the jerk seasoning. It seemed like the older I got, I had to monitor my habit of spicy foods. And now that you have the Mild I tried it, love it, and THANK YOU, THANK YOU, THANK YOU. I'm not loosing any of the flavor.”
By: Kim
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