Motherland: A Jamaican Cookbook by Melissa Thompson

  • Saltfish fritters (Stamp & go) (page 18)

    from Motherland: A Jamaican Cookbook Motherland by Melissa Thompson

    • Categories: Fried doughs; Quick / easy; Lunch; Appetizers / starters; Jamaican
    • Ingredients: saltfish; red onions; scallions; red peppers; all-purpose flour; neutral oil of your choice; limes
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Notes about Recipes in this book

  • Brown stew chicken

    • doug_j1bmba on February 18, 2026

      Turned out nice, but would like to add more complexity to the spice-marinade.

  • Roast chicken with thyme & grapefruit

    • jrgreenw on April 25, 2026

      I would never have thought that grapefruit and chicken would make a good gravy, but this one is really tasty. I have an oroblanco grapefruit tree so I am always looking for grapefruit recipes, and this one is involved but worth the effort.

  • Rice & peas

    • doug_j1bmba on February 18, 2026

      Used black eyed peas as a sub and it turned out great.

    • doug_j1bmba on February 18, 2026

      Can take more salt. Make sure to not mince garlic as it fries too fast!

  • Hard dough bread

    • maestra on January 06, 2024

      This is a very impressive bread for minimal time and effort. I've never had hard dough bread in Jamaica, but I believe the author when she says she worked hard to perfect the recipe. It's great.

  • Bun & cheese

    • Foodycat on August 28, 2023

      I used prunes instead of sultanas, cut into sultana-sized pieces, and a winter spiced porter for the beer. Absolutely lovely - really nice texture, nice level of spice, not too sweet. Perfect with cheese!

  • Guinness punch pie

    • Foodycat on August 12, 2023

      I used a bought all-butter pastry instead of making my own. This is delicious - smooth, creamy, malty custard with a warm spice.

  • Sorrel syrup

    • Foodycat on September 14, 2023

      Should be listed under drinks as well. I made a half quantity. Really good - much simpler than the version I have made before but very nice colour and flavour after only half an hour, so I wouldn't do the whole day version again. Used most of it for the pears poached in sorrel syrup elsewhere in the book.

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  • ISBN 10 1623718015
  • ISBN 13 9781623718015
  • Published Oct 25 2022
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Interlink Publishing Group

Publishers Text

Motherland is a celebration of Jamaican food from its roots to the dishes that have made it the unique cuisine it is today.

The cookbook - that features in-depth research into the evolution of the island's food - charts the contribution of indiginous Jamaicans, the Taino, and follows the impact of colonisation, and how those periods under Spanish and British rule left an indelible mark on the nation's gastronomy, including the introduction of pigs, ackee, saltfish, coffee, sugarcane and Easter bun, while 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, and woven into the recipes so the reader is invested in dishes they cook.

Motherland does not shy away from the brutality of the colonial periods, using eyewitness accounts to describe the barbarity of the colonial powers. The story gives context to the food taking the reader on a journey to this Caribbean jewel through more than 500 years.

The book includes classic Jamaican recipes, such as Jerk Pork, Braised Oxtail, Ackee & Saltfish and Peanut Punch, as well as unique dishes created with Jamaica's abundant natural larder and twists on classics - including Guinness Punch Pie and Coconut & Lime Shellfish.

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