Search results
Results from the WOW.Com Content Network
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 ...
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.
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.
Thomas Thistlewood (16 March 1721 – 30 November 1786) was an English-born slave-owner, serial rapist, planter and diarist who spent the majority of his life in the British colony of Jamaica.
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)
The vegetables include cassava, taro, plantain, potatoes and the spices used include basil, oregano, peppers, onion, garlic and poultry seasoning. In Panama, the seafood prepared with coconut milk can be served with rice, tostones or "patacones", and salad. In coastal areas of Colombia, "rundown" refers to conch stew. [16]
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]
To prepare the dish, salt cod is sautéed with boiled ackee, onions, Scotch bonnet peppers, tomatoes, then seasoned with spices like pepper and paprika. [6] It can be garnished with bacon and tomatoes, and is usually served as breakfast alongside breadfruit, hard dough bread, dumplings, or boiled green bananas.