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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 art of jerking (or cooking with jerk spice) originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th-century Jamaican Maroons who intermingled with them.
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Get the Dry Brine Turkey recipe. PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE. Sweet Potato Casserole.
A plate of jerk chicken, with rice, plantains, carrots and green beans. This is a list of Jamaican dishes and foods.Jamaican cuisine includes a mixture of cooking techniques, flavors, spices and influences from the indigenous people on the island of Jamaica, and the Africans and Indians who have inhabited the island.
Spice rub is any mixture of ground spices that is made to be rubbed on raw food before the food is cooked. The spice rub forms a coating on the food. The spice rub forms a coating on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food, or it can be cooked immediately after it is coated ...
Once you've cooked and carved your turkey, there's one final step before it disappears under a mound of gravy, cranberry sauce, mashed potatoes, and assorted vegetables. You have to garnish the meat.
Jerk, a style of cooking meat that originated with the Taíno of Jamaica. Meat was applied with a dry rub of allspice, Scotch bonnet pepper, and perhaps additional spices, before being smoked over fire or wood charcoal. Casabe, a crispy, thin flatbread made from cassava root widespread in the Pre-Columbian Caribbean and Amazonia.
Owner and Chef Kirk Henry holds up a plate of ackee and salt fish at KJK Jamaican Kitchen at 3348 Vineville Ave. in Macon.
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