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Along with reggae and Red Stripe, jerk has become a Jamaican national icon. Originally conceived by runaway slaves, jerk is seasoning applied to meat then marinated in a piquant sauce and then slow-cooked over a pimento-wood fire. Chicken and pork are traditional, but nowadays Jamaicans will prepare anything jerk-style, including goat, mutton, beef, shrimp and even fish. Boston Bay, near the island’s eastern tip, is celebrated for its roadside jerk stalls. The smoky aroma of the barbecue pits has spread across the island, other parts of the Caribbean, and nations across the globe.