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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 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.
That’s why discovering a new, slow-cooker comfort dish feels like finding a hidden treasure. It’s a win-win—a fresh, exciting meal that’s just as easy to prep as your go-to classics.
There’s something magical about this versatile cut. For premium support please call: 800-290-4726 more ways to reach us
Slow-cooked aubergine; Perfect slow-cooked beef; Slow roasted pork belly with fennel; Cooking tips: making chicken stock; seasoning meat & flour; browning meat; slow roasting meat; removing baked-on residue from pans; Cooking equipments: casserole dish Guide: meat (beef ribs, oxtail, lamb's breast, shin of beef, ox cheeks, pork leg, feather ...
Pot-roast ((chicken, beef, pork and mutton etc.) Pumpkin rice; Rice and peas, the most popular style of rice consumed daily, and is a Sunday staple of most Jamaican households. Roti; Run down, a dish consisting of pickled mackerel, coconut milk, herbs and spices. Saltfish (sautéed or roasted) Salt mackerel (sautéed)
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Jamaican cuisine—jerk chicken and pork served with hard dough bread, jerk sauce,festival, fried pressed plantain and coleslaw, in Jamaica. The Taínos jerked, smoked and roasted foods on a range of wooden grills. Taíno (Arawak) women preparing bammy in the 1500s.
Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing