This sauce has the perfect balance, thanks Sunny A. It's my favorite for drumsticks. I buy the big bulk packages of drumsticks and whip up this sauce. Marinating and basting options follow. I just baste as it cooks and it's delicious. Recipe is for 3 lbs. chicken wings. I use 12 big drumsticks and have no sauce left over. -- posted by jrusk
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Almost every ethnicity includes a rice-and-beans dish as part of its cooking tradition. In Jamaica and throughout much of the Caribbean, the favored dish is known as "rice and peas," and is remarkable for its use of savory spices and coconut milk. -- posted by Tony Spataro
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Found this in The Seattle Times (they apparently got it from The Miami Herald, LOL) - the article lauded the health benefits of coconut oil in spite of its rather high saturated fat level & then suggested either canola (blech!) or coconut oil for the dish. Me? I use coconut or peanut oil for high temps or more neutral flavors & olive oil otherwise. I was drawn to the cabbage in the recipe as we are in the process of harvesting our cabbage patch. Can't use all of it for sauerkraut & cabbage rolls, ya know? -- posted by Buster's friend
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A handful of islands grow ackee as an ornamental tree, but only Jamaica looks at it as a tree that bears edible fruit. The ackee fruit is bright red. When ripe it bursts open to reveal three large black seeds and bright yellow flesh that is popular as a breakfast food throughout Jamaica. Ackee's scientific name, blighia sapida, comes from Captain Bligh, who introduced the plant to Jamaica from West Africa. Ackee is poisonous if eaten before it is fully mature and because of its toxicity, it is subject to import restrictions and may be hard to obtain in some countries. Never open an ackee pod; it will open itself when it ceases to be deadly. Ackee is sold canned in West Indian markets.

Allspice, Pimienta
Dark-brown berry, similar in size to juniper, that combines the flavors of cinnamon, clove and nutmeg.


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