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Jerk cooking and seasoning have followed the Caribbean diaspora all over the world, and forms of jerk can now be found at restaurants almost anywhere a significant population of Caribbean descent exists— such as the United Kingdom, Canada, the United States, [17] coastal Panama, [18] Costa Rica, [19] Honduras, Nicaragua and San Andrés.
Seasoning, or the Seasoning, was the period of adjustment that slave traders and slaveholders subjected African slaves to following their arrival in the Americas.While modern scholarship has occasionally applied this term to the brief period of acclimatization undergone by European immigrants to the Americas, [1] [2] [3] it most frequently and formally referred to the process undergone by ...
It can be used as a marinade for meat. [4] [7] [8] It can also marinate fish. [1]It also is added to flavor a number of Haitian dishes. [8] This includes rice and beans, soups, and stews. [1]
Green seasoning (a blend of local herbs and spices) Ginger; Jamaican jerk spice, a blend of spices featuring allspice (pimento) and scotch bonnet. Jerk sauce; Mixed spice (a powdered blend of cinnamon, nutmeg, anise, orange peel and / or cloves) Nutmeg; Onion; Pepper sauce (various)
Bay leaves are also used in the making of jerk chicken in the Caribbean Islands. [17] The bay leaves are soaked and placed on the cool side of the grill. Pimento sticks are placed on top of the leaves, and the chicken is placed on top and smoked. The leaves are also added whole to soups, stews, and other Caribbean dishes. [18] [19]
A characteristic seasoning for the region is a green herb-and-oil-based marinade called sofrito, which imparts a flavor profile which is quintessentially Caribbean in character. Ingredients may include garlic, onions, Scotch bonnet peppers, celery, green onions, and herbs like cilantro, Mexican mint, chives, marjoram, rosemary, tarragon and thyme.
Run down, also referred to as rundown, [1] run dun, [2] rondón, fling-me-far, and fling mi for, [3] is a stew dish in Jamaican cuisine and Tobago cuisine. [4] The traditional Jamaican dish is eaten in several Latin American countries that share a coast with the Caribbean Sea.
Piment flower in Uaxactún, north of Tikal National Park, Guatemala. Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, [a] is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. [3]
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