Jamaican-style ackee and callaloo patties [Tao Leigh Goffe, PhD] from Black Food: Stories, Art, and Recipes from Across the African Diaspora (page 70) by Bryant Terry
- ground allspice
- ground cayenne pepper
- ground cinnamon
- ground coriander
- ground cumin
- curry powder
- garlic powder
- coconut oil
- thyme
- ground turmeric
- garam masala
- green chiles
- white vinegar
- yellow onions
- Himalayan pink salt
- callaloo leaves
- canned ackee
- unbleached all-purpose flour
- West Indian hot sauce
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EYB Comments
Can substitute Scotch bonnet chiles for green chiles, kale or spinach for callaloo leaves, and tomatoes for canned ackee.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.