Motherland: A Jamaican Cookbook

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That'll unlock bonus content for you, too — including Mel's secret book reviews and Dave's behind-the-scenes notes for the latest Two Truths and a Lie. Jamaican immigrants to the UK had to learn how to recreate their cuisine with limited access to the ingredients of their homeland, and this really surprised Thompson when she visited the island.

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I first had the idea for it a few years ago, while drinking some Guinness punch and wondering if it would translate into dessert form. Prick the base of the tin with a fork all over, then line with greaseproof paper and baking beans or rice.

Melissa Thompson’s enticing Jamaican-inspired cookbook Motherland combines a solemn history of the Caribbean island nation with notes about its delicious food and spirited reputation … Spicy, sweet, rich and varied, the recipes of Motherland evoke the unique wonders of Jamaica’s enduring spirit. Meg’s race was barely noted, which was weird, and just plain wrong, in a satire on urban, white, middle-class life. Born in Dorset to a Jamaican father and Maltese mother, her food has always been an eclectic celebration of cuisines around the world.

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And, while it's vital for us to educate ourselves, Thompson makes the process of learning a delicious one. We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site.But, without doubt, it was the men and women from Africa, who against their will came to the Caribbean islands during the transatlantic slave trade, that had the biggest influence on the island’s food and culture. Author of the Barbecue Bible and Project Smoke, Steven Raichlen, traces the history of smoking from its Palaeolithic origins to present day, and argues that cooking with fire was one of the greatest technological advances in the history of humankind. Dust your worktop with flour and roll out the pastry into a circle roughly 28-centimetres in diameter. She refers to her debut as a “cookbook with this historical narrative”, with Jamaican recipes interwoven with powerful essays about the history of the country, particularly the impact of slavery and colonisation.

Melissa Thompson’s new book Motherland traces the history of

My idea for this dish came from Japanese tempura: the sweet prawns encased in a light, crispy batter is a dream combination,” says Thompson. Though sometimes brutal, Motherland doesn’t shy away from the 500-year story that makes Jamaican food the unique cuisine it is today. After eight minutes, add the garlic and ginger and cook for another couple of minutes before adding the spices, mixed with a little water to prevent them burning.

Here is a quick description and cover image of book Motherland: A Jamaican Cookbook written by Melissa Thompson which was published in . On her journey to explore her roots, Thompson details the extensive history of the island and its ties with the trade of enslaved Africans and the colonialism that shaped its foodways and culture.