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Jamaican jerk is a flavor, a method, and a national identity

[Many thanks to Peter Jordens for bringing this item to our attention.] Sharine Taylor ( ) explains the uniqueness of the “true flavor” of the Jamaican jerk cooking style. [Note that when Taylor discusses the origins of the work “jerk” from the indigenous root “charqui,” she is not conflating “jerk” with “jerky.” Charqui (jerky) is still produced and eaten in many Latin American countries and has nothing to do with Jamaican jerk, which has its very special signature in the combination of spices used.] Taylor writes: When I visit Jamaica, Friday nights are the most highly anticipated. At the beginning of the weekend, communities across the island are treated to a slough of vendors who set up their stations to serve jerked meats or seafoods along with an assortment of other foods. When I get the chance to visit my uncle in Portmore, a neighborhood just west of the island’s capital, Kingston, the wafting scent of jerk chicken lingers in the air after night fall

Tributes for late priest, broadcaster, Easton Lee

Retired priest, the Reverend Father Easton Lee, who also served as a  broadcaster, actor and theatre director, died Monday morning in Florida after a brief illness. He was 89. Lee was born in Wait-a-Bit, Trelawny, on February 19, 1931 to a Chinese father, Henry, and a Jamaican mother, Ercie. He spent his early years in Siloah, St Elizabeth where he attended Siloah Primary, Duncans Primary and Windsor high schools. According to Lee’s biography which is posted on the National Library of Jamaica website, after leaving high school, he joined the Caribbean Thespians Dramatic Society, at the time the leading group of its kind in Jamaica. He soon established himself as a major acting talent. This interest was broadened and enhanced when he went to work with the Jamaica Social Welfare Commission, now Social Development Commission, a job which took him to every corner of the country.

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