The Melting Pot
World Recipes from Wales
Showcasing the diversity and variety, both cultural and culinary, that truly defines the Welsh BAME (Black, Asian and minority ethnic) community
This collection of thirty recipes celebrates food as a language through which those settling in unfamiliar communities have been able to reach out, communicate and share, emphasizing the key role food plays for families over generations. Here we delve not only into how to recreate these wonderful flavors but also the rich tapestry of stories behind them and the significance they take on as they are passed down and enjoyed again and again.
Traditions and inspirations from around the world are represented across a range of starters, main meals, desserts, and drinks, from Nigerian-inspired jollof rice to the Caribbean’s quintessential saltfish fritters, as well as recipes from Syria, Bangladesh, Kenya, Zimbabwe, Bali and more. A veritable melting pot! The vibrancy and character of each dish has been sensationally captured by food photography specialist Huw Jones.
Includes metric measures.
Maggie Ogunbanwo's Maggie’s Exotic Foods operates from The Red Lion in the village of Penygroes in North Wales, surrounded by the beautiful Snowdonia countryside. Its roots, however, are deep in African soil, passed down through generations of instinctive but highly gifted culinary masters. Maggie’s influences flow from her mam and nain and are extended through contact with and work in environments with West Indian, Caribbean, Indian, Italian, Mediterranean, and Latino foods.
Huw Jones is a food photography specialist based in Newport, South Wales. His specifically designed studio is amongst the best equipped in the UK, with all dishes prepared and photographed on-site using the highest standard industry equipment. Huw's stunning images showcase Gilli Davies's recipes in the Flavors of Wales and Flavors of England series, as well as the range of seasonal cookbooks from Angela Gray's Cookery School.
