Join Melissa Thompson, a renowned BBC Good Food columnist and author of "Motherland: A Jamaican Cookbook," along with Riaz Phillips, author of "West Winds: Recipes, History and Tales from Jamaica," as they dive into the rich tapestry of Jamaican cuisine. They explore iconic dishes like jerk chicken and ackee and saltfish, tracing their roots through cultural influences ranging from Africa to colonialism. The conversation highlights the importance of culinary identity, authenticity, and celebrates the evolving narrative of Caribbean food in the global landscape.
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Thompson's Family History
Melissa Thompson's father is Jamaican, and her mother is Maltese.
Her father's difficult childhood experiences in Jamaica influenced his reluctance to return.
insights INSIGHT
Diaspora and Homeland
Riaz Phillips discusses the complex relationship between the Jamaican diaspora and their homeland.
Many express pride in their culture but harbor reluctance to return due to past traumas.
question_answer ANECDOTE
Mango Memories
Thompson shares an anecdote about her father's positive memories of Jamaican fruit, especially mangoes.
This contrasts with his later, more complex recollections.
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Motherland is a comprehensive exploration of African culture and identity, weaving together historical narratives and personal experiences. Luke Pepera delves into themes such as nomadic cultures, matriarchal societies, and the significance of oral storytelling, highlighting figures like Mansa Musa and Queen Amanirenas. The book offers a rich tapestry of African history, challenging outdated perceptions and celebrating the continent's diverse heritage.
West Winds
Riaz Phillips
West Winds is a vibrant cookbook that explores the rich flavors and history of Jamaican cuisine. Written by Riaz Phillips, it includes over 100 recipes, blending traditional dishes with modern trends like veganism and zero-waste cooking. The book is a personal journey through Caribbean culture, featuring captivating photography and essays on the history of the food.
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Jerk chicken, curried goat, ackee and saltfish - these are just some of the famous dishes which make up the varied patchwork of Jamaican cuisine. With influences from West Africa, Spain, China and the East India region, each dish can tell a different story ranging from the influence of indigenous groups to the arrival of settlers, colonialists, and enslaved people who have lived on the Caribbean island throughout history. In this episode of the podcast we're joined by cooks and food writers Melissa Thompson, author of Motherland: A Jamaican Cookbook, and Riaz Phillips, author of West Winds: Recipes, History and Tales from Jamaica, to explore how Jamaican food has evolved and travelled throughout the world.
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