Jamaican Sweet Potato Pudding

You will need:

• 2 pounds sweet potato

• 1 cup flour

• 2 cups coconut milk

• 1 1/2 cups raisins

• 2 teaspoons vanilla

• 1 1/2 teaspoon grated nutmeg

• 1 teaspoon mixed spice

• 1 cup brown sugar

• 1 teaspoon salt

• 1 teaspoon avocado butter

• Wash and peel sweet potatoes

• Rinse and then grate sweet potatoes

• In a separate bowl, grate coconut, add water and then strain to make coconut milk (you can also use ready-made)

• Blend flour, all spice, salt, and nutmeg.

• Combine this mixture with the grated potatoes and mix well

• Add sugar, raisins and coconut milk. Mix well.

• Grease pan with avocado butter, pour in batter, bake at 350 degrees F for 40-60 minutes. (Use toothpick to check periodically for doneness after 40 minutes.)

(vegan)

Directions:

Nigerian Puff Puff

You will need:

• 2 cups + 2 tablespoons warm water 

• 2 1/4 teaspoon active dry yeast 

• 3 1/2 cups flour

• 1/2 cup sugar

• 1/2 tablespoon salt

• Oil for deep frying (coconut oil suggested)

Directions:

• Mix yeast, salt, sugar and water

• set aside for 5 minutes, then add flour and mix.

• Allow dough to rise for 1-2 hours

• Heat oil for frying in a large pan

• Add dough to the frying pan using a spoon or spatula (imperfect rounds)

• Fry until golden brown on both sides, (Use a spatula to turn the dough so both sides cook evenly.)

• Place on metal rack or paper towels to cool and remove excess oil

Indian Aloo Tikki

You will need:

• 4 medium potatoes

• 1 teaspoon ginger paste

• 3/4 teaspoon spice powder (garam masala or other)

• 1/2 teaspoon chaat masala

• 1/2 teaspoon red chili powder

• 2 tablespoon coriander leaves (chopped finely)

• 1 green chili (chopped)

• 2-3 tablespoons cornstarch

• 4 tablespoon breadcrumbs

• 3/4 teaspoon salt

• oil for frying (coconut oil suggested)

• Boil potatoes - they should be firm not mushy. 

• Use a pressure cooker and pressure potatoes for 7=8 minutes. 

• Cool potatoes completely. Then peel and mash until smooth.

• Add coriander, green chili and spice powders.

• Add flour (just 2 tablespoons) and breadcrumbs and combine into a firm and non-sticky ball. If it is sticky add more flour or breadcrumbs to absorb moisture.

• Divide into 6-8 equal parts and roll into balls. Flatten each ball to about an inch of thickness. 

• Heat oil. Add aloo tikki to pan. Flip once firm. Fry until golden brown and crisp on both sides. 

• Place on wire rack or paper towels to remove excess oil. 

(vegan)

Directions: