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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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, ...
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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On the island of Hispaniola, today divided between Haiti and the Dominican Republic, the local linguistic variant of barabicu was barbakoa. Because smoky, slow- ...
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 ...