Every country has their own method of seasoning meat. Jamaica is no different. There are no standardized method of seasoning meat in Jamaica, to each his own. For example, some Jamaicans use tomato in their cooked ackee. I do not use it because tomato takes away the taste of the ackee. They are some condiments, if you use them in certain food, they will chances the taste.
The normalcy of seasoning meat in Jamaica is that most Jamaicans used, the natural condiments, such as scallion, thyme, hot pepper, onion, sweet pepper, ginger, pimento and garlic. The powdered seasonings that most Jamaicans use are black pepper, garlic powder, all-purpose, food browning, paprika, and chicken seasoning, anything else is based on personal preferences. For example, I use chili powder, tarragon, basil, oregano, marjoram,rosemary, Worcestershire sauce etc..
Removing the chicken skin is also a personal preferences. Although, health wise it is best to remove the chicken skin because it contains cholesterol, which is bad for your health. However, most times I removed the chicken skin after it is cooked because the skin helps to seal in moisture while cooking the chicken. Therefore, the cooked chicken is soft, mist and juicy after it is cooked. Gentle lift the chicken skin and wash with lime and water or vinegar and water solution to get rid of the slime. Always drain off the excess water.
The chicken or pork is soaked in a marinate sauce before jerking. Whether you will be brown stewing, baking or currying the chicken, this is the basic method of seasoning chicken, Jamaican-style. But you can add other condiments that are based on your personal preference.
1 tsp. salt
1 tsp. black pepper
1/2 tsp. all-purpose
1/2 tsp. chicken seasoning
1 clove garlic crushed
1 stalk scallion chopped
Piece of fresh green thyme
Piece of hot pepper, chopped
2 slices of sweet pepper, chopped
Some Jamaicans used 1 tsp. food browning to season chicken when frying. I don’t, I prefer the chicken develops its natural colour when frying.
Some Jamaicans used 1 tsp. garlic powder instead of the garlic.
Most times I pulse the condiments in a food processor. Follow the same method for curried meat. Jamaicans burn the curry into the hot oil for a couple of seconds before adding the meat.
To the seasoned meat, sometimes I used two carrots if brown stewing or two Irish potatoes if currying.
Most Jamaicans like to marinate the meat overnight or a few hours before cooking it. Hope you get the basic understanding of how Jamaicans, particularly those who live in Jamaica seasoned meat.