Originally, jerk preparation was limited to pork, but today other meats as well as chicken, fish, and crab tails are prepared this way as well.
To make the jerk paste, heat allspice berries in a small saucepan over medium heat, then pound to a powder. Add all remaining ingredients, except pork, and mash to a paste. Rinse and dry pork. Spread the paste on the meat and marinate in the refrigerator with the lid closed for at least 1 hour or overnight.
Preheat broiler to medium temperature. Move coals to the side and place pork in the center so that it is cooked by the indirect temperature of the coals. Roast meat for 1 hour (or until no longer pink in the center), turning to the other side repeatedly so it cooks evenly. If you like, you can add additional allspice berries or possibly bay leaves to the coals form to make the smoke more aromatic.
Chicken is grilled 40-45 min, sausage 20-half hour.
For a tasty sauce, prepare the jerk marinade as described above, add the grated ginger. boil everything together with the water. Mix the cornflour with a little water and thicken the sauce with it. Serve separately.