Caribbean Channa

Serves 4


tbsp vegetable oil

1 onion, finely chopped

½–1 tsp cayenne pepper (to taste)

1 tbsp ground turmeric

1 tbsp paprika

1 tbsp Madras curry powder

1 tbsp ground cumin

3 garlic cloves, finely chopped

Thumb-sized piece of fresh root ginger, peeled and grated or finely chopped

2 medium carrots, peeled and cut small chunks

2 medium all-purpose potatoes (such as Désirée), peeled and cut into small chunks

2 × 400g tins of chickpeas, drained and rinsed

500ml vegetable stock

Salt and black pepper

Handful of fresh parsley,roughly chopped,to garnish

To serve:

4 Dhalpuri Rotis

Fried Plantains

Red Cabbage Slaw


1. Pour the vegetable oil into a large saucepan, add the onion and sauté over a medium heat for 5–6 minutes until softened and lightly browned.

2. Add the spices and some salt and pepper, followed by the garlic and ginger, and cook for another 5 minutes until the garlic has softened.

3. Tip the carrots, potatoes and chickpeas into the pan and mix well to coat in the spiced onion mixture. Pour in the stock and stir everything together well, then cover the pan with a lid and bring to the boil.

4. Reduce the heat and cook for about 30 minutes until the potatoes and carrots are tender, then remove the lid and simmer for another few minutes until thickened. The potatoes should help thicken the curry too. Taste and add more salt and pepper if needed.

5. Once cooked, remove from the heat and garnish with the chopped parsley. Serve the channa with the roti, fried plantains and red cabbage coleslaw.

Caribbean Jackfruit Fritters

Makes 8 fritters


1 × 400g tin of jackfruit, drained and rinsed

3 tbsp soy sauce (or coconut aminos)

2 tbsp nori flakes

2 tbsp fresh lemon juice

1 onion, finely chopped

2 spring onions, finely chopped

2 large tomatoes, finely chopped

2 mild red chillies, deseeded and finely chopped

3 garlic cloves, finely chopped

1 tsp dried thyme

Handful of coriander, finely chopped

Handful of parsley, finely chopped

1 tsp baking powder

190g chickpea flour

120ml water

Vegetable oil, for frying

Salt and black pepper

To serve

Sweet chilli sauce

1 quantity of Kale and

Griddled Pineapple Salad


1. Using clean hands or a fork, break the jackfruit into small pieces, removing any tough stems, and then place in a bowl with the soy sauce, nori flakes and 1 tablespoon of the lemon juice. Mix well to combine, then cover the bowl with a plate and set aside.

2. Combine the onion and spring onions in a large bowl with the tomatoes, chillies, garlic, thyme and remaining lemon juice and then add the jackfruit mixture. Add the coriander and parsley and mix well.

3. Sift the baking powder and chickpea flour into a separate bowl, add the water, mix and season with salt and pepper before combining this with the jackfruit and onion mixture. The mixture should be slightly sloppy, so add a little more water if needed.

4. Divide the mixture into eight and shape with your hands into small flat cakes, each about 1cm thick.

5. Pour a little vegetable oil into a large frying pan set over a medium heat. Carefully place as many cakes as will fit in a single layer in the pan without touching. Cook for about 5 minutes, until golden brown on the bottom, then turn over and cook for another 5 minutes until crisp and cooked all the way through. Fry the fritters in batches, using a little more oil as needed and keeping them warm on a baking sheet in the oven on a low heat. (Make sure that the oven isn’t too hot, or the fritters will dry out.)

6. Serve with sweet chilli sauce and the kale and griddled pineapple salad.

Crispy Jerk Barbecue Tacos

Makes 8 tacos


8 small soft flour tortillas

½ head of red cabbage, finely sliced

1 quantity of Mango Avocado Salsa

1 quantity of Fried Plantains

1 lime, each cut into 4 wedges

Handful of fresh coriander,finely chopped

2 spring onions, finely chopped

2 fresh red chillies, deseeded and finely sliced

For the jerk barbecue mushrooms

500g oyster mushrooms, roughly chopped

1 tbsp olive oil

120ml Jerk Barbecue Sauce

For the jerk mayonnaise

90ml vegan mayonnaise

1 tbsp dried jerk seasoning


1. Preheat the oven to 180°C fan. In a bowl, mix together the oyster mushrooms with the olive oil and half the jerk barbecue sauce until the mushrooms are well coated.

2. Place the sauce-coated mushrooms on a baking tray and bake in the oven for 20 minutes. Remove the tray from the oven, toss the mushrooms, add the rest of the jerk barbecue sauce and then bake for another 20 minutes. Because of the sugar in the jerk sauce, keep an eye on the mushrooms to ensure they don’t burn, reducing the heat if necessary.

3. Meanwhile, mix the mayonnaise with the jerk seasoning. Fill each of the tacos with some of the sliced red cabbage, mango avocado salsa, fried plantains, jerk mayonnaise and jerk barbecue mushrooms, sprinkle over some lime juice, coriander, spring onions and chillies and then fold up to serve.

Mango Chia Seed Passion Fruit Ice Lollies

Makes 8–10 ice lollies


1 ripe mango, roughly chopped

120ml coconut water

3–4 tbsp maple syrup

1 tsp chia seeds

240g unsweetened vegan coconut yoghurt

Pulp and seeds of 2 passion fruit

You will need a 8–10-hole ice-lolly mould and 8–10 sticks


1. Place the mango and coconut water in a blender or food processor and purée until smooth. Transfer to a bowl and taste.

2. If the mango isn’t quite ripe and sweet enough, then add 1–2 tablespoons of the maple syrup to taste, and fold in the chia seeds.

3. Mix together the yoghurt and remaining maple syrup, then fold in the passion fruit pulp and seeds.

4. Pour in enough of the mango purée to fill each lolly mould by one-third, then fill to the top with the passion fruit and yoghurt mixture. Place in the freezer to set for 1 hour, then insert a lolly stick into each mould and return to the freezer to set completely.

5. To remove the lollies, dip the moulds in hot water before carefully removing each lolly from its mould.

Extracted from Rachel Ama's Vegan Eats (Ebury Press, £20). Photography by Haarala Hamilton