|left to right: patty, rice and peas, fried plantain, jerk tofu and ackee and spinach|
|cross section, exhibit a: patty with chilli sauce|
|It may look unassuming but damn was it good|
1 cup boiling stock
- pour the boiling stock over the tcp and leave for an hour. Drain, reserving the stock. If it’s not already ground into mince, do so in the blender with a couple of pulses.
- Add the oil to a frying pan (one you can cover wit a lid or tin-foil), sauté the celery. Now add the chile and tomato paste and a tablespoon of the stock. Cook for another minute or so, stirring a couple of times.
- Now add all the rest of the ingredients and the reserved stock, semi-cover and simmer for another 15 minutes, stirring regulary. Season well.
1 cup plain flour
1/4 cup coconut oil
1/2 tsp tumeric
1/2 tsp salt
3-5 tbs cold water
- Preheat your oven to 350 degrees and line a baking tray with greaseproof paper.
- sift the flour in a large mixing bowl with the turmeric and salt. Rub in the coconut oil until the mixture resembles fine breadcrumbs.
- slowly add the cold water, tablespoon by tablespoon until you can just gather the mixture up into a smooth dough.
- Dust a counter top with flour and roll out the pastry about 3mm thick. Use a large cutter, or cut around a side plate to make rounds about 15cm in diameter.
- Place 2 tablespoons of the mixture in the middle of the round. Dip your fingertips in cold water and gently trace the outline of your pastry. Fold the side furthers away from you towards you to form a half-circle and press down firmly. Now crimp the edges with a fork.
- Place in the oven for about 20 minutes or until the pastry has turned a golden colour.
2 tbs vegetable oil
1 stick celery
1 tbs tomato paste
1 scotch bonnet chile
1″ piece root ginger
1 cup tinned tomatoes
dash of orange juice or few chunks of pineapple (optional)
2 tbs sugar
1/2 tsp allspice
2 tsp dried thyme
2 tbs vinegar
salt and pepper
- 1. Heat the oil in a medium saucepan and sauté the celery for a few minutes.
- Add the tomato paste and stir for another minute to cook. Now add the ginger and chile and stir for another minute.
- Add all the rest of the ingredients, semi-cover and simmer for 30 minutes over a medium heat until the sauce has thickened. If at this point you want it thicker, however, whisk a teaspoon of cornflour with a few tablespoons cold water, then whisk into your sauce, stirring over low heat until it thickens.