An Islands Tradition
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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 term jerk is said to have come from the word charqui, a Spanish term for jerked or dried meat, which eventually became jerky in English. Thyme, allspice, scotch bonnet peppers, and garlic are key ingredients in Jamaican jerk recipes. It is supposed to be quite spicy, so do not skimp on the peppers.
You can use this authentic spicy jerk rub on chicken, pork, fish, or vegetables. A quesadilla is a popular savory Mexican turnover stuffed with a cheese filling. A true quesadilla is made with masa dough. Masa is prepared from maize blanco (white field corn) that is dried and then cured. This recipe uses lots of vegetables which provide important nutrients such fiber, vitamin C, E and carotenoids all found in bell peppers making this dish both nutritious as well as delicious. The combination
of ingredients bring two cultures together
the tantalizing taste
Jerk Chicken, a spicy grilled-meat dish mostly associated with Jamaica but common throughout the Caribbean
Jerk Pork is a favourite on the island especially for the pork lover.
Jerk Fish is an upcoming trend. This is a great alternative for individuals that can’t eat chicken or pork.
Jerk Shrimp is popping and just might be the next step from Peppered Shrimp.
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