Too Much Jerk Chicken, Too Little Time (A Good Problem to Have)

There’s a lot of jerk chicken in Joseph Kabre’s future. It’s the most popular dish at Jamaican and African Cuisine, the restaurant he manages. On a typical day, he has enough ready to serve a couple dozen people. But Saturday, March 4, he’s hoping for potentially four times that many customers to show up hungry for the spicy dish. It will take him two days to prepare enough. The chicken has to be smoked, seasoned correctly, and then finished out in the oven.

StoriesEmily LittletonFebruary 27, 2017Jackson TN, Tennessee, Emily Littleton, Kevin Adelsberger, Cash Mob, jerk chicken, local, local business, local restaurant, local food, Joseph Kabre, Jamaican African Cuisine, Jamaica, Africa, food, community