Home cooking attempt — Jerk Chicken from scratch

I spent an afternoon making Jerk Chicken from scratch following a traditional recipe. Getting scotch bonnet right was the main challenge — it's not as straightforward as it looks. The smoky from the jerk pit result was rewarding once I got it right.

ackee is legally restricted for export when unripe due to toxicity — an unusual national dish ingredient. I served it with rum punch as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Jerk Chicken yourself gives you a new appreciation for what goes into it at a restaurant.