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
  • 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.

Notes about this recipe

  • Eat Your Books

    Can substitute Scotch bonnet chiles for green chiles, kale or spinach for callaloo leaves, and tomatoes for canned ackee.

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