Buccan or Boucan is the native South American and Caribbean name for a wooden framework or hurdle on which meat was slow-roasted or smoked over a fire. Spaniards called the same process "barbacoa", later "barbecue". The term "buccaneer" for pirates or privateers, is said to be derived from buccan.
Sep 6, 2023 · Caribbean barbecue was forged for centuries from the cooking of indigenous and enslaved people using local ingredients like smoke, fruit, ...
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Sep 5, 2020 · These Taino-Arawak and Caribbean natives used green wood to smoke meat over indirect heat. Smoking this way could take up to 12 hours, but ...
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Dec 8, 2020 · Indigenous groups normally smoked fish but rarely smoked red meat (bison etc.). Red meats were often sun dried (with or without smoke), crushed, ...
Most historians agree Jamaica was settled by the Arawak Indians over 2500 years ago from South America. They used similar techniques to smoke and dry meat in ...
Jul 17, 2019 · What we know as barbeque is believed to have originated in part from the indigenous people of the Caribbean. The earliest island tribes smoked ...
Mar 8, 2016 · Once you've tasted this fiery smoke-roasted pork, sweet with allspice, fragrant with island thyme, and above all, electrified with more Scotch ...
On the island of Hispaniola, today divided between Haiti and the Dominican Republic, the local linguistic variant of barabicu was barbakoa. Because smoky, slow- ...
Jun 28, 2007 · The roadside jerk vendors in Jamaica slather pork, chicken and fish in a jerk spice paste or marinade, then slow-smoke the meats in large steel ...
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