Whole Food, Plant-Based Recipe Ackee Subji with Dukana

Recipe courtesy of Chef Balé Shabaka Kaza-Amlak, PPMNY Community Member

Ingredients

For the dukana

  • 2 cups sweet potato, grated

  • 1 cup grated coconut
  • 1 cup grated cassava
  • ½ cup fine cornmeal
  • 2 T grated ginger
  • 1 tsp cinnamon powder
  • ½ tsp cardamom
  • ½ tsp clove
  • 2 T coconut milk
  • 1 package banana leaves
  • 1 spool pastele string

For the ackee subji

  • 1 19-oz can of ackee

  • 1 cup spinach
  • 1 red bell pepper, chopped
  • 1 onion, sliced
  • 6 garlic cloves, minced
  • 1 5-oz pack of shiitake mushrooms
  • 1 16-oz can coconut milk
  • 1 bunch of thyme
  • 3 bay leaves
  • 3 pimento seasoning peppers,
  • minced (if accessible)
  • Salt, to taste

Instructions

Making the Dukana

1. Place water to boil in a 4-quart pot. Combine all ingredients in a mixing bowl and mix thoroughly. Add more or less corn meal to make a consistency that is not too dry and not too moist. It should hold together slightly when squeezed but not be dripping wet.
2. Place ½ of the amount in the center of banana leaf squares, folding to create a secure pocket. Then use string to wrap and tie the pocket.
3. Repeat until all the mixture is used.
4. Place dukana into boiling water and allow to cook for about 45 minutes to an hour.
5. Remove from water when dukana feels firm to touch. Let it set for 20 minutes or place it on a cooling/dripping rack.
6. Serve hot or store in the refrigerator after cooling for future use. Use within 2-3 days.

Making the Ackee Subji

1. Start by opening the can of ackee, drain and set aside.
2. Put a few tablespoons of coconut milk in a pan. Sauté shiitake mushrooms in the milk for 5-10 minutes, turning constantly.
3. Add garlic, bay leaves, thyme, pimento pepper, onions, and bell pepper. Sauté for another 10 minutes before adding spinach. Add half of the 16-oz can of coconut milk. Once spinach is wilted, add salt to taste.
4. Add ackee and stir/fold gently, as precooked ackee has a very soft and delicate texture). Allow to simmer only for another 5 minutes or until ackee is hot. (No cooking time is required for pre-cooked can. Ackee only needs to be brought to temperature.
5. If desired, add remaining coconut milk. Depending on how much liquid is in the stew, and how much flavor, you may not need the remainder of the coconut milk.
6. Serve by cutting open the string of the dukana dumpling, and scoop a portion of stew over the dukana. Garnish with fresh thyme. You may leave the banana leaf on the plate underneath for presentation — not to be consumed.