Hot and spicy, with a wildly sweet aroma! It is wonderful on pork, chicken and seafood. This is the next best thing to being on the beach in Jamaica. This recipe is intended for rotisserie or indirect grilling methods but can also be used for roasting meats in the oven.
Category: Caribbean Cuisine and Recipes
Caribbean cuisine is a fusion of African, Amerindian, European, East Indian, Arab and Chinese cuisine. These traditions were brought from many different countries when they came to the Caribbean. In addition, the population has created styles that are unique to the region.
Similar to French or Italian bread, Puerto Rican water bread (pan de agua) uses the same basic ingredients, however the baking procedure is different. The dough is put in a cold oven, set above a pan of boiling water. The bread continues to rise as the oven heats causing the crust to become thin and crisp.
You have possibly never tasted a more delicious roast pork than this Cuban Roast Pork. A large pork shoulder is slow roasted with the mojo sauce that has been marinated into the meat giving it that most delicious taste. The aroma will mesmerise you when this pork is roasting in the oven.
The Brazilian salada de batata are made with large cubes of steamed or boiled larger potatoes, generally peeled before cooking, either passed in the pan with garlic, chives and parsley, or some other herbs or vegetables, and covered with cream, or mixing mayonnaise, some olive oil, raw garlic, raw onion and other herbs and one more or various other ingredients.
Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. The sauce is a combination of olive oil, garlic, coriander or culantro, hot peppers, pepper, vinegar or citrus juice, all finely chopped or blended, simmered and cooled to serve.
Sazón means “seasoning” in Spanish. In Puerto Rico, it also refers to a seasoned salt that is used everywhere in Puerto Rican cooking. The seasonings add not only flavour, but also a subtle orange hue to many dishes. Many island cooks use the store-bought version. Here is a homemade approximation.