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 ...
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 ...
Dec 22, 2020 · According to Jamaica's official culinary authorities, for a dish to be classified as “authentic jerk,” the meat has to be smoked over pimento ...
Aug 27, 2020 · ... meat, also preserving it. As important as smoking the meat are the branches of the pimento tree, indigenous to Jamaica. It is said that ...
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