This barbecue-style dish uses a tangy Trinidadian favourite, tamarind, in the marinade to add sweetness to the meat – cook in the oven or over coals, depending on the forecastBarbecued meat isn’t exclusive to any ethnic group in the Caribbean. The term “barbecue”, however, originates with the (now dwindling) Amerindian people and is derived from the Taino word for the raised wooden structure used, among other things, to cure meat, barbecoa. A common misconception is that jerk chicken is popular... Read this story
