Below you'll find a list of all posts that have been tagged as “Jamaica”
Trying to recreate favorite dishes from distant lands can be daunting, but I discovered this past weekend that there is one word to keep in mind while trying it: scratch. That’s right, forget about prepared (commercial) spice mixes, marinades, and sauces, and make the seasonings from scratch. Take jerk pork, for example. I totally fell in love with jerk pork …
[From Jamaican Food, by B.W Higman. Jamaica: University of the West Indies Press, 2008. Used by permission.] Bonnet pepper, named for its tam-o’-shanter shape and commonly known by the middle of the nineteenth century as Scotch bonnet, was eventually recognized as a distinct species, C. chinense. It is close related to the bird pepper, but is distinguished by the characteristic …
Edited by Dave DeWitt Editor’s Note: Mostly using the incredible resource of Google Books, I’ve compiled a chronological history of jerk pork from primary sources. Also, in early Jamaica, a “barbecue” was also a flat surface, usually made of stone or paved, where coffee beans, ginger root, and pimento berries were air-dried. “Jamaican pigs were far better tasting, more nourishing, …
Story and Photos by Rick Browne, Ph.B. Editor’s Note: Rick is now Director of Product Reviews for the BBQ website AmazingRibs.com. It is the largest BBQ-related website in the world, with over 1,000 pages of information on the science and art of BBQ, (heavy on the science and technical aspects), and last year received 34,000,000 impressions. Their Pitmasters Club has currently 15,000 paid …
by Dave DeWitt Recipes: Curried Pholourie Pumpkin- Curry Soup Jamaican Curry Goat Pork Colombo from Martinique Curried Chicken and Rotis Trinidadian Curried Lobster Although curries in some form appear in the cuisines of most of the Caribbean, they are particularly prevalent in the countries where the East Indian population is the greatest: Jamaica, Martinique, and Trinidad and Tobago (T&T). …
