Motherland: A Jamaican Cookbook

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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. I don’t know whether it’s trying to differentiate, so it’s not copying someone else – but jerk has to be Scotch bonnet.

Melissa Thompson says Jamaican cuisine reflects the - BBC Melissa Thompson says Jamaican cuisine reflects the - BBC

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. 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. The technique was introduced to Jamaica by Spain's Jewish settlers, who fled their homes during the Spanish Inquisition.She first learned about Jamaican food from her father, who she describes as “a magpie when it comes to flavours”.

Motherland: A Jamaican Cookbook by Melissa Thompson Motherland: A Jamaican Cookbook by Melissa Thompson

Prick the base of the tin with a fork all over, then line with greaseproof paper and baking beans or rice. 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.Mix in the sugar and egg yolk and then add the measured water a little bit at a time, until the dough comes together. 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.