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Created with Fabric.js 1.4.5 The Caribbean 13.9 million people livein the Caribbean Place Human-Environment Interaction There has been a rural to urban migrationdue to mechanizedagrigulture offshore industrialized and a rapid growth in the population. There has also been a blending of African, Caribbeanand European culture. Their music consists of very rhythmic beats, such as drums. They speak mostly European languages. Many people in the Caribbean are Christian, but many countries such as Haiti, Cuba and Jamaica still practice voodoo. Location -Rainforests-Caribbean Sea-Antillean Islands: (There are large islands (such as Cuba or Jamaica and chains of small islands).It is warm and sunny year round with yearly hurricanes. -The Europeans cut down forests to make room for sugar cane fields. -Several dams were built on different islands.-Mangrove swamps were destroyed to clear room for more beaches.-Soil is easily eroded, so land is constantly abandoned and more is cleared for farming. Recipe for Caribbean Jerk Chicken Ingredients3 tablespoonsdark rum2 tablespoonswater1/2 cup maltvinegar10 green onions, chopped4 garlic cloves,peeled, chopped2 tablespoons dried thyme2 Scotch bonnet chiles or habanero chiles with seeds, chopped2 tablespoons vegetable oil4 teaspoons ground allspice4 teaspoonsground ginger4 teaspoons ground cinnamon2 teaspoons ground nutmeg2 teaspoons salt2 teaspoons ground black pepper2 teaspoons dark brown sugar1 cup ketchup3 tablespoons soy sauce2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry1/2 cup fresh lime juice Movement preparationBoil rum and 2 tablespoons water in small saucepan for 3 minutes.Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.Cut each chicken half into pieces and serve with sauce.
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