The term “barbecue” came from the Caribbean-Indian term barbacoa. Besides its delicious barbecue, Caribbean cooking features a nourishing array of tropical ingredients: a rainbow of fruits, rich in vitamin C, beta carotene, and other phytonutrients; the pear-shaped avocado with its monounsaturated fatty acids, vitamins, and phytonutrients; a bounty of warm-water seafood with less saturated fat than meat; the “combo” of rice and peas or beans, which together deliver complex carbs, protein, and fiber; and starchy tubers (yautia, yuca, yam, taro) with less familiar names.
Enjoy nourishing Caribbean flavors to complement today’s hot-weather meal.
- Go tropical with guava, mango, papaya, pineapple, passion fruit.
- Garnish with avocado or a lime squeeze on salads, fish, and soups.
- Jerk the flavor! Rub peppery jerk seasoning on lean meat, seafood, or poultry before grilling. Buy jerk blend, or make your own.
Caribbean Jerk Rub
- 2 tablespoons dried minced onion
- 1 tablespoon garlic powder
- 1 tablespoon sugar
- 4 teaspoons crushed dry thyme leaves
- 2 teaspoons salt
- 2 teaspoons ground allspice
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
In a jar with a tight-fitting lid, shake together all spices and other seasonings. Store tightly covered at room temperature. Makes about 1/2 cup.
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