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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.
2 tbsp prepared jerk paste or 1 tablespoon ground jerk seasoning; 2 scallions, thinly sliced; steamed rice, for serving; tabasco sauce; freshly ground pepper; salt; 1 3 1/2-pound rotisserie chicken, meat shredded, skin and bones discarded; 3 / 4 lb fresh or thawed frozen okra, sliced 1/4 inch thick; 1 tbsp smoked hot paprika; 1 tbsp dried thyme ...
Drizzle the chicken with the remaining jerk sauce, if desired, and then top the chicken with the grilled pineapple salsa. To make the salsa. Grill or broil the pineapple until charred.
Jamaican patty, a savoury and spicy pastry filled with meats (such as beef, curried chicken, goat, shrimp, lobster), or other ingredients like ackee, callaloo, cheese, soy or vegetables etc. Jerk meats, usually chicken and pork, but may include sausages and seafood. Jamaican Malah chicken; Liver (typically brown stew chicken or cow's liver)
Roast Jerk Chicken. Bring the island flavors to your own kitchen table with this recipe for roast chicken seasoned with a spicy jerk marinade. It's a fun way to put your pantry ingredients to good ...
Traditionally, festival is served as a side dish with savory meals such as fried fish, escovitch fish, seafood dishes, jerk pork or jerk chicken. Its slightly sweet flavor complements the spicy and tangy profiles of these dishes, making it a staple in Jamaican cuisine.
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Costa Rican dinner from Puerto Limón (an area with Jamaican descendants). Jamaican food— jerk chicken served with rice and peas, in Guam. Jamaican cuisine is available throughout North America, the United Kingdom, and other places with a sizeable Jamaican population or descendants, [85] [86] such as coastal Central America [7] [8] [11] and ...
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