Motherland: A Jamaican Cookbook

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Hardcover. A cookbook charting 500 years of influence on the vibrant cuisine of Jamaica, written by acclaimed food writer Melissa Thompson. 71 Balham High Road, Balham, SW12 9AP You can connect with local tribal bodies like the Confederated Tribes of Grand Ronde and organizations working directly with native communities, such as NARA or NAYA. Jerk Spatchcock Chicken Free range and slow-grown to full maturity (81 days) chicken, red onions, ginger, spring onions, scotch bonnet chillies, garlic, thyme, white wine vinegar, salt, sugar, ground pimento allspice berries, ground black peppercorns, ground cloves, ground cinnamon Jerk Pork Belly Ribs Outdoor-reared, heritage breed pork, red onions, ginger, spring onions, scotch bonnet chillies, garlic, thyme, white wine vinegar, salt, sugar, ground pimento allspice berries, ground black peppercorns, ground cloves, ground cinnamon 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 Oxtail nuggets with pepper sauce mayo, Ginger beer prawns, Smoky aubergine, rundown Sticky rum and tamarind wings, Grapefruit cassava cake & Guinness punch pie. 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 Taino 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.

• Tamarind and bay caramel brownies
• Ginger beer shrimp
• 304 pages
• Mutton hotpot
• Saltfish, butter bean, and red pepper stew
• Author: Melissa Thompson 
• Hard dough bread
• Hardcover
• Grapefruit cassava cake