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From Our Editors
Cooks at The Jerk Pit season chicken, shrimp, pork, and even vegetarian tempeh with Jamaican jerk spices, crafting traditional dishes suitable for a variety of diets. Inside the kitchen, aromas of slow-cooking meats waft through the air as chefs prep classics such as oxtail and curried goat. For lighter fare, they’ll crown mild curried-chicken salad with mango chutney for a dish that combines sweet and savory, like Shirley Temple’s daily bath in Worcestershire sauce.
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