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Resources on the Windrush Generation, for Windrush Day

Category: Race, Ethnicity & Heritage

Global Ethnic Majority

The DIO Race Network provides unity, a common-voice and a platform for its Black Asian Minority Ethnic community in its quest to achieving a level playing field where everyone has the capacity to fulfil their potential regardless of their background. The Race Network is one of a number of networks in DIO that aims to ensure that the needs of all employees, regardless of age, race, religion, gender, marital status, sexual orientation, disability or any other dimension of diversity are considered and valued.

The work of the Race Network will also enable DIO to improve the way it attracts, supports and retains colleagues from diverse race backgrounds through schemes such as Positive Action Pathway and Civil Service Mentoring Circles. The network focuses its activities around Commonwealth Day (second Sunday in March), Windrush Day on 22nd June and Black History Month in October.

Windrush Day — 22 June — marks the anniversary of the SS Empire Windrush docking in Tilbury in 1948, bringing Afro-Caribbean immigrants to the United Kingdom.

Many of those passengers stayed, settling either in London or further afield, finding jobs, raising families and becoming part of their local communities.

The DIO Race Network want you be inspired by the significant contribution the Windrush Generation and their descendants have made, and continue to make to our society and British life beyond.

Reading resources for Windrsuh Day:

Windrush Child

Leonard is shocked when he arrives with his mother in the port of Southampton. His father is a stranger to him, it’s cold and even the Jamaican food doesn’t taste the same as it did back home in Maroon Town. But his parents have brought him here to try to make a better life, so Leonard does his best not to complain, to make new friends, to do well at school – even when people hurt him with their words and with their fists.

Small Island

Small Island portrays the life of the Jamaican immigrants in England after WW2, and their struggle to establish new life in a society of white majority. a story of post war migration, narrated from four different perspectives - two white and black couples.

Home Coming

A remarkable oral history of black post-war British life… Homecoming is an extraordinary and compelling book' Daily Telegraph Homecoming draws on over a hundred first-hand interviews, archival recordings and memoirs by the people who came to Britain from the West Indies between the late 1940s and the early 1960s.

The Story of the Windrush

Combining historical fact with voices from the Windrush Generation, this book sensitively tells the inspiring story of the Windrush Generation pioneers for younger readers.

Voices of the Windrush Generation

Voices of the Windrush Generation is a collection of stories from the men, women and children of the Windrush generation - West Indians who emigrated to Britain between 1948 and 1971 in response to labour shortages, and in search of a better life.

Exciting Recipes to try...

Fried Fish (Escovitch)

Fried Fish

Fish

  • 1 whole medium Hake
  • Escovitch sauce
  • 1 whole scotch bonnet
  • 5 crushed pimento seeds or all spices
  • ½ - 1 cup oil for frying
  • Fish seasoning, All purpose seasoning, cinnamon, paprika, garlic powder & black pepper to taste.
  • Plain flour
  • ¼ cup vinegar or 1 whole lemon to rinse the fish

Escovitch Sauce

  • 1 medium carrot (julienne)
  • 1 yellow and orange peppers (julienne) 
  • 1 whole medium onion cut into circles
  • ½ handful pimento
  • ½ handful Thyme
  • 2-4 whole scotch bonnet/habanero
  • 1 cup vinegar (can use malt & rice wine)
  • ½ cup water
  1. In a pot add pimento vinegar and thyme and let heat.
  2. Add the onions, carrots and peppers to the pan and cook until softened but still crunchy
  3. Frying the fish
  4. Place the fish in a large container and squeeze the lemon onto the fish and rinse to clean and get rid of the fishy smell.
  5. After rinsing the fish pat dry with a hand towel.
  6. Mix seasoning into a bowl and separate 1/3 of the mixture. Add this to flour for the batter and use the remaining 2/3 to coat the fish. Once coated, lightly dip the fish into the flour and dust off excess.
  7. In a frying pan on medium to high heat add oil. (make sure the pot is at least 350 degrees.
  8. Add fish to the pan for frying until each side is golden brown. Do not over-fry and do not under-cook. The skin should look stiff and meat should be flaky.
  9. Serve with dumplings, rice and peas, steamed veggies, etc.

“Nanny May’s” Mac ‘n’ Cheese pie

  • 1/2 pound tubed macaroni
  • 4 cups grated cheddar cheese (a mix of red Leicester and Mature cheddar is best)
  • 1 cup evaporated milk
  • 1/3 cup ketchup
  • 1/3 cup of mayonnaise
  • 1 tbsp. yellow mustard
  • 1 small onion, grated
  • 1 egg, beaten
  1. Bring salted water to a boil in medium saucepan. Add the macaroni tubes into to the boiling water. Cook uncovered until macaroni is tender but still firm.
  2. Preheat oven to 180C.
  3. Drain the macaroni and return to the saucepan.
  4. Add the onion, cheese, milk, ketchup, may, mustard and egg. Add salt and pepper to taste.
  5. Pour into a greased dish and top with more grated cheese. Fine breadcrumbs can also be added as a topping.
  6. Bake for 30-40 minutes or until golden brown.

Best served warm with Bajan Coleslaw, curry goat and rice and peas.

Enjoy!

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