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Sorrel (drink), made from Jamaican sorrel , is enjoyed all year round, but is especially consumed as a Christmas drink. White rum or wine is often added at Christmas. Jamaican sorrel has become a popular beverage in Latin America, known as agua de Jamaica, flor de Jamaica or simply Jamaica.
Popular Jamaican dishes include curry goat, fried dumplings, brown stew oxtail, ackee and saltfish and jerk. Jamaican patties along with various pastries, breads and beverages are also popular. Jamaican cuisine has spread with migration, between the mid-17th and 20th centuries.
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
Roasted baby back pork ribs. This is a list of notable pork dishes.Pork is the culinary name for meat from the domestic pig (Sus domesticus).It is one of the most commonly consumed meats worldwide, [1] with evidence of pig husbandry dating back to 5000 BC.
Thus, for example, "Diwali" is the name not of a song, but of a riddim created by Steven "Lenky" Marsden, subsequently used as the basis for several songs, such as Sean Paul's "Get Busy" and Bounty Killer's "Sufferer." [1] "Riddims are the primary musical building blocks of Jamaican popular songs....
The first reggae fusion-influenced riddim was produced in 2005 by Cordell "Skatta" Burrell, which featured deejays on a techno-based instrumental. [20] [21] Reggae fusion is now a regular staple on Jamaican radio stations, especially Zip 103 FM, in the form of singles, mixes and remixes. This has led to more reggae fusion hits being produced as ...
It is now, however, consumed by small minorities on the island of Tobago as well as areas of South and Central America that have Jamaican expatriates. [15] Rondón is a Jamaican Patois anglicism of the words "run down", which describes the "runny" or "liquefied" nature of the sauce. The name could also originate from the manner in which the ...