Yes! Great “pick” lol.
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WOW! @Lambchop, @escaped, and @shrinkrap all recommending Walkerswood must equal a 3 star Michelin review. I’m heading to the grocery ASAP!
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L0L. I am recommending the “seasoning” (regular or mild), and not necessarily the “marinade” or “sauce”.
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I’m pretty sure there are gungo/ pigeon peas/ gandules in that rice! I’m inspired to make some this weekend.
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Yes! That stuff is awesome. There’s a lot of love out there for busha Browne’s pukka sauce but I’ve never found it have the flavor of pickapeppa, primarily heat.
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There were! 
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Yucca is not an Iberian tuber. It hails from North Western Africa, and was brought to the Caribbean and South American countries during the slave trade movement, and has become a Cuban, Dominican and Latin American crop, along with Malanga (a hairy tuber) and Ñame (a large rocky stone like looking tuber).
Very common in Cuban and Dominican cuisines.
Don Manuel appears to be a Latin American or Cuban or Dominican Restaurant …
Yucca: I had Yucca Fries on 9th Avenue, between the Chelsea
area and West 34th Street in Manhattan during a trip to a Tourism Trade Fair several years ago.
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Same dough
But the Germans and Austrians eat it like this:
With Sauerkraut and fried Speck
Pumpkin in the dough
.
.
Sweet version
The dough parcels get the same treatment. No tomato or cream sauce.
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Thanks for the clarification. Knowing me I’ll end up with one of each.
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Dipped into dinner with a layered concoction of black beans (Kuners with chili spices), reduced fat cheddar, homemade fresh guacamole, and fresh salsa with CSA tomatoes. We scooped and spooned on the dip with tortilla chips.
Procedure: Warm and reduce the saucy beans in the skillet. It’s a dip, so you don’t want it to be soupy. Then sprinkle shredded cheese on top—a little or a lot, depending on your mood—until just melted. Remove skillet from heat to layer on the guac, followed by salsa.
This is my guilty, occasional get-of-jail-free card. I throw it down when the day has been hectic and I wish we could slip out to a local pub for a bite.
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@MsBean, awhile ago when I wanted to track down Walkerswood seasoning, the smart peeps on the Boston board tipped me that Wegmans carries it locally. Mentioning in case your closer market doesn’t happen to stock.
You can even search your closest Wegmans store to find the aisle location.
Also you might be able to score the additional @shrinkrap recommendation of Pickapeppa.
Not that I’m encouraging this sort of thing. 
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Latin American/Dominican yes. I have a habit of just saying “Spanish” because a lot of the places in that city don’t label themselves specifically (i.e Puerto Rican, Dominican, etc).
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You rank right up there with @CurlzNJ as an enabler! And that’s a good thing.
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You know, I was going to chime in, but I thought better of it… 
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I like it a lot, big and bold, just like I like my reds, thanks.
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Happened to be at the Wegman’s this morning, and they have it in stock. I like to use it on jerk tempeh, and also a wildly untraditional jerk sweet potatoes and red beans with kale sauté type of thing I throw together once a month or so. I was hoping to snag a bottle of Matouk’s hot sauce, but no dice.
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So glad you like it @BeefeaterRocks, and I hope when you drink it, it brings only the good memories back from your time in Kennewick. 
Same here - the seasoning is pretty much a paste, but if you want more of a marinade, you can always thin it out pretty easily so I found the “marinade” version redundant. I use sake or mirin or something with alcohol in it to get more of a marinade when I need it, since the alcohol will help extract flavors too.
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