Motherland: A Jamaican Cookbook

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We hear from producers bringing diverse barbecue and smoking techniques to new audiences, as well as those keeping traditional processes alive. This beautiful cookbook features in-depth research into the evolution of Jamaica’s food. It charts the contribution of indigenous Jamaicans, the Taino. It follows the impact of colonization, and how the periods under Spanish and British rule left an indelible mark on the nation’s gastronomy, without shying away from their brutality: Eyewitness accounts describe the barbarity of the colonial powers. And it recounts how enslaved men and women from West and Central Africa brought inspiration from home and familiar cooking techniques to create legacy dishes that are still celebrated today. The contribution of Indian and Chinese indentured workers is also examined. These stories are woven into the recipes, so the reader is invested in the dishes they cook. 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.” — Foreword A cookbook charting 500 years of influence on the vibrant cuisine of Jamaica, written by acclaimed food writer Melissa Thompson. Meanwhile make the pastry. Using your hands, rub the butter and flour together until the mix resembles breadcrumbs. Mix in the sugar and egg yolk and then add the measured water a little bit at a time, until the dough comes together. Don’t knead any more, just wrap in cling film or greaseproof paper and refrigerate for 30 minutes.

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Helen Graves, editor of Pit Magazine and author of Live Fire, explains why she has made it her mission to champion the broad range of diversity in open fire cooking, and the reasons she tends not to follow the trend of US-style barbecue. PDF / EPUB File Name: Motherland_A_Jamaican_Cookbook_-_Melissa_Thompson.pdf, Motherland_A_Jamaican_Cookbook_-_Melissa_Thompson.epub The third season of Motherland starts as it means to go on: with an “absolute nitshow”. As an official arrives to brief parents at the state primary school, every unravelling mother in the land will wish she didn’t recognise herself. The nit expert urges parents to comply with the guidelines: “Combing … shampooing … combing again,” which is only marginally less laughable than the government’s “stay alert” slogan it is satirising. But it is not too soon for the pandemic to get the Motherland treatment – if it came in a bottle, it would look, smell and perform precisely like nit shampoo. So she wrote this book, what she calls ‘a cookbook with historical narrative,’ weaving Jamaican recipes with essays about the impact of slavery, colonization, and immigration on Jamaica’s cuisine. It’s worth mentioning that this beautiful book includes a map so you can connect flavor with place. But I return to the Something Sweet chapter to choose a recipe to share with you today. I just couldn’t resist: it’s the Guinness Punch Pie, inspired by “one of the most compelling drinks you can have” — and yes, of course this wonderful book also contains a recipe for it, too!Running through the recipes are essays charting the origins and evolution of Jamaica's famous dishes, from the contribution of indigenous Jamaicans, the Redware and Taíno peoples; the impact of the Spanish and British colonisation; the inspiration and cooking techniques brought from West and Central Africa by enslaved men and women; and the influence of Indian and Chinese indentured workers who came to the island. Sometimes, the more such top-notch sitcoms go on, the more the characters better themselves. To which Motherland, to borrow the words Julia uses when she is wished a happy Mother’s Day, says: “Oh, shove it up your hole.” The mums (plus Kevin) of Motherland remain a bunch of infantile, and infantilised, horrors. The only character who vaguely redeems herself this season is Amanda (Lucy Punch), when she apologies to Anne for treating her like a doormat (and not even one she would sell at hyggetygge.org). Mind you, immediately afterwards, she launches into an excruciating dance at a PTA fundraiser that “received 400 likes on TikTok”. I will never be able to strip it from my eyeballs. Patchwork seems the perfect description for a cuisine that has taken many different influences – from the island's earliest known settlers, who farmed cassava, which remains one of Jamaica's staple crops, to the Spanish colonialists, who introduced sugar cane to the Caribbean – and stitched them together to create something greater than the sum of its parts. There are recipes for the classics, like saltfish fritters, curry goat and patties, as well as Melissa's own twists and family favourites, such as:

Motherland Interlink Publishing | Motherland

And then there is one of Jamaica's most famous signature dishes, curry goat – goats were introduced by the Spanish, but the dish was created following "the introduction of indentured servants from India". Through both the recipes and informative essays, Melissa Thompson relates the history of Jamaica and the wider CaribbeanVisually stunning with wonderful writing and recipes, it's a love song to the people, food and history of Jamaica and is sure to be a classic' Sarah Winman A cookbook charting 500 years of influence on the vibrant cuisine of Jamaica, written by acclaimed food writer Melissa Thompson

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Thompson is a recipe developer and writes about food for The Guardian, Condé Nast, and the BBC — and she learned to cook Jamaican food far from the island, so she knows how to write recipes for the home cook. Instructions are clear, ingredients are easy to find, and the whole vibe of the book is consistent with Jamaica: inviting, colorful, chill. And delicious.Leyla Kazim visits Cue Point to hear from Mursal Saiq and Joshua Moroney about their unique ‘British Afghan Fusion BBQ’ that brings an inclusive style of smoking to a wider audience while drawing on diverse culinary heritages. Melissa Thompson, writer, cook and author of Motherland, discusses the central role smoke plays in Jamaican cuisine, and why food and history in the Caribbean are so intertwined. Motherland does not shy away from the brutality of the colonial periods, but takes us on a journey through more than 500 years of history to give context to the beloved island and its cuisine.