Dufanka doofaarka ee Jamaican-ka ah ayaa lagu sameeyay shaashadda, laakiin version-ka ayaa lagu soo bandhigay qashin-qubkaan waxaa lagu dubay foornada illaa uu yahay mid jilicsan oo suurtagal ah. Waxyaabaha ugu weyn ee ku saabsan hilibka doofaarka waa in aysan sida qaalibka ah sida hilibka kale, taas oo ka dhigaysa saxan weyn oo u adeega martida cashada markaad ku jirto miisaaniyad.
Jerk waxaa loo maleynayaa inuu yahay basaas, sidaa daraadeed ha uga feejignaan boogaha Scotch bonnet . Natiijadu waa hilibka doofaarka oo casiir leh oo casri ah leh qolof madow ah. Tani waa saxan rustic ah, maadaama ayan sahlanayn in laga jaro hilibka doofaarka ee lafaha, xataa xadhkaha. Sidaa daraadeed, halkii laga jari lahaa hilib doofaar ah oo gaabis ah si ay u adeegto.
Doofaarka Jamaaca ma aha saxan si uu ugu tago daqiiqadihii u dambeeyey. Cuntadani waxay u baahan tahay inaad hore u sii qorsheyso. Waxaad u baahan tahay inaad digaagdid ugu yaraan 24 saac ka hor inta aanad u daadin.
Waxa aad u Baahantahay
- 1/2 koob oo dhulka ah
- miraha allspice
- 1/2 koob oo sonkor leh brown (baakad)
- 6 ilaa 8
- toonta toon
- 4 illaa 6 basbaaska cholesterolka ah ee la jarjaray (oo la jarjaray oo la jeexay, xiro galoofyo)
- 1 Tbsp. dhulka
- kiriim (ama 3 Tbsp.
- 2 rucubood
- Noocyada (basasha cagaaran, cagaarka waxaa ku jira, la jarjaray oo la jarjarey ilaa 2-inch)
- 1 tsp. dhulka
- qorfe
- 1/2
- t
- sp. dhulka
- xawaash
- 2 tsp. cusbo kosher ah
- 2 Tbsp. Suugo soy ah si aad u qoyso
Sida loo sameeyo
- Dhamaan allspice, sonkorta bunka, toonta, basbaaska bonnet-ka ah, miro, malaayiin, qoraxda, dhirta, milixda, basbaaska iyo digirta soyga ee mashiinka cuntada. Kadibna, isku dhufo ilaa inta uu le'eg yahay.
- Iyada oo mindi fiiqan, baro dufanka qarada ee garabka doofaarka ee qaabka dheemanka, laakiin ha ku jarin hilibka.
- Isticmaal gacmooyin gacmeed, riix oo duug saar digsi weyn oo dheellitiran maraqa dufanka ku yaal dibedda hilibka doofaarka si markaa si buuxda loogu daboolo jaakad qaro weyn. Qaboojiyaha wax lagu daro. Waxay sii wadi doontaa bil ama kabadan.
- Ku rid hilibka doofaarka ku jira daboolka dabka iyo dabool daboolka, foorno ama caag. Qaboojiyaha si aad ugu rarayso ugu yaraan 24 saacadood ama ilaa laba maalmood.
- Marka aad diyaar u tahay inaad karisid, ha ku shubi karayaan kuleylka qolka ugu yaraan hal saac ama ilaa ay gaadhayso heerkulka qolka. Ka dib, foornada horay u sii socota ilaa 450 F.
- Ku rid digsi qaboojiye leh foorno culus oo geli rake la dubay.
- Hilibka doofaarku ku daboolan yahay 30 daqiiqo ee kulaylka sarreeya, ka dibna hoos u dhig heerkulka ilaa 325 F.
- Dubo dheeraad ah 3 1/2 ilaa 4 saacadood, iyadoo ku xiran cabbirka garabkaaga doofaarka . Isku day inaad ku nasto ugu yaraan 30 daqiiqo ka hor inta aanad dhalan.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 95 |
| Total Fat | 1 g |
| Fatuurad la ruxay | 0 g |
| Fat | 0 g |
| Kolestarool | 0 mg |
| Sodium | 740 mg |
| Carbohydrateska | 23 g |
| Fiber diirran | 2 g |
| Protein | 2 g |