Jerk Pork
This was another take-out meal. So, we plated this ourselves.
Hands down, the pork was the highlight of our meal. The jerk pork should really be called Jerk Pork Pot Roast. The tender chunks of pork were fork tender and generously doused with a moderately spiced sauce. The portion of pork was placed in the side item slot. So, the meal size was significantly smaller than Scotch Bonnet’s. With that mountain of rice and peas drizzled in sauce filling the large slot, we had more than enough food for dinner.
Jerk Chicken with Cabbage & Broccoli
Quick on the heels of our Scotch Bonnet meal, we found this jerk chicken to be almost bland. Red pepper flakes dominated the sauce. This left it to be a bit one dimensional. Would we feel the same if this meal hadn’t followed the gorgeous smoky meat of Scotch Bonnet? It’s hard to say.
Side Order of Plantains
Irish Moss
Nutmeg, vanilla… and a touch of cinnamon… maybe? Flavor wise, it’s roughly the island equivalent of egg nog. But, tiny bits of Irish moss are used to thicken this drink. This gives it a slightly more unusual texture. It might even be a bit thicker than egg nog. There’s a coarse, more smoothie-ish nature to Irish moss. It’s very sweet, rich and tasty. If you’re an egg nog fan, this is available year-round. Just add a shot of rum for an instant cocktail.
Rodney’s offers indoor and outdoor seating. On this gorgeous sunny day, everyone was placing to-go orders and the restaurant was empty.
Rodney’s Jamaican Soul Food
2092 Cobb Parkway Southeast
Smyrna, GA 30080
770 272 1956
