Homegoing

Synopsis: Yaa Gyasi’s debut novel is an exploration of the legacy of the West African slave trade through a multi-generational family story. Each chapter in the novel follows a different descendant of an Asante woman named Maame. Maame has two daughters, half sisters who are born in different villages in eighteenth century Ghana. The sisters are separated by circumstance: Effia marries Janes Collins, the British governor in charge of Cape Coast Castle, and lives in comfort in the palatial residence. Her half sister Esi is held captive in the dungeons below, sold with thousands of others into the Gold Coast’s booming slave trade and shipped off to America where her children and grandchildren will be raised in slavery. Subsequent chapters follow the lives of both sisters’ children and following generations.

Review: The concept of this novel is ambitious in the extreme: Fourteen chapters from the POV of fourteen unique storytellers, spanning seven generations! The story tracks the cultural change in both Ghana and America—through colonialism, racism and attitudes to slavery. It’s nothing short of remarkable how the author was able to create such rich characters, cover so much history and tell a complex and compelling story in only 300 pages. If I have any complaint, it’s that I really wanted to spend more time with some of the narrators and alas, not enough time in this march through history. Any novel about slavery is going to be difficult to read at times, but Gyasi’s writing is a balm, and the ending hopeful.

Rating: 4/5

Recipe: Earl Grey Chocolate ice cream—the marriage of Ghana’s biggest export and British colonialism.

Ingredients:

2 cups heavy cream

1 cup 2% milk

8 oz dark chocolate

1/4 cup Dutch cocoa

2 tablespoons loose Earl Grey tea leaves

4 medium egg yolks

3/4 cup sugar

1/8 teaspoon salt

1/4 cup dark chocolate, chopped

1) Heat chocolate and 1/2 cup heavy cream in a double boiler until melted and smooth

2) In a heavy saucepan, combine remaining heavy cream, milk, salt and 1/2 cup sugar.

3) Heat to a gentle simmer and the sugar dissolves, about 5 minutes. Remove from heat.

4) Add the tea leaves and let it steep for 7-8 minutes, stirring occasionally.

5). Whisk in the Dutch cocoa until smooth, and then the melted chocolate until smooth.

6) Whisk yolks and remaining sugar in heat proof bowl, set aside.

7) After tempering, whisk the hot cream mixture into the eggs until smooth.

8) Add the cream-egg mixture to the saucepan and cook over medium-low heat, stirring constantly until it is thickened.

9) Strain into a clean container and refrigerate at least 4 hours, or overnight.

10) Make ice cream in your machine following manufacturers directions, 20-25 minutes.