THIS week it’s Caribbean food week and time to celebrate jerk, scotch bonnets and rum.
So we popped along to Yummiee Jerk Pit in Bedford town centre to have a look at the famous style of barbecuing in action.
Run by 56-year-old Foster Oakland, the stall sells pork, chicken, curried goat, patties and more.
But how is that unique jerk flavour created?
“The secret is the pimento wood, that’s what gives it the flavour,” says Foster.
“It’s like if you cook brisket you use cedar wood to cook it.
“But If you don’t have the wood you have to marinade the meat for about 48 hours.”
It also helps to use the traditional oil barrel drum which ‘locks the flavour in’.
“There’s a place in Jamaica called Boston where the best jerk is. My great grandfather cooked there and he teach me all this,” adds Foster.
“I’ve been doing food since 1993, I had a bakery in Brixton.”
With the smell of delicious chicken filling our noses we ask what is Foster’s favourite dish? “I’m really a fish man you know.”
“I do jerk fish here on Saturdays, we use snapper but sometimes we use a fish called doctor fish.”
The stall is open from Wednesday to Saturday on Silver Street or Harpur Street with help from Alex Notice.
And with Notting Hill Carnival this weekend, Foster all runs a shop in Ladbroke Grove in the area.