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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.
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.
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.
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]
Calabash nutmeg; African Calabash nutmeg, ehuru, Jamaican nutmeg, ariwo (Monodora myristica) Caper (Capparis spinosa) Caraway (Carum carvi) Cardamom (Elettaria cardamomum) Cardamom, black; badi ilaichi (Amomum subulatum, Amomum costatum) (India, Pakistan) Cardamom, Chinese white; bai dou kou (Wurfbainia compacta) Cassia (Cinnamomum aromaticum)
Opting for unsalted butter makes it easier to control the level of seasoning in your dish. If you do go for salted butter when cooking, just make sure not to add any additional salt until after ...
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