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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.
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)
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, [87] [88] such as coastal Central America [7] [8] [11] and ...
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Brown stew chicken, is a meat dish eaten throughout the English-speaking Caribbean islands. [1] Some countries in the Caribbean use this name interchangeable with another popular dish referred to as stew chicken that has a different recipe.
A cook whisking a sauce Hollandaise sauce on asparagus Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli. Made of palm sugar, tamarind, peanuts, and chilli. The following is a list of notable culinary and prepared sauces used in cooking and food service .
A plate of jerk chicken, with rice, plantains, carrots and green beans. The most common Jamaican street food is jerk chicken or pork and can be found everywhere on the island. Jerk is marinade that is a blended primarily from a combination of scotch bonnet peppers, onions, scallions, thyme and allspice.
Traditionally, festival is served as a side dish with savory meals such as fried fish, escovitch fish, seafood dishes, jerk pork or jerk chicken. [ 6 ] [ 11 ] Its slightly sweet flavor complements the spicy and tangy profiles of these dishes, making it a staple in Jamaican cuisine. [ 6 ]