Nan Jean’s Jamaican Vegan Callaloo and Ackee with Steamed Pumpkin and Roots

Name: Nan Jean’s Jamaican Vegan Callaloo and Ackee with Steamed Pumpkin and Roots
Yield: Feeds 4
Ingredients: ½ tsp cayenne pepper; 1 x 540 g (20 oz) tin callaloo; 1 large tomato, chopped; 1 vegetable stock cube, crumbled; 1 tbsp olive oil; 1 red onion, peeled and diced; 1 sweet potato (about 400 g/14 oz), peeled and chopped into large chunks; 400 g (14 oz) pumpkin, skin on and chopped into large chunks; 1 x 540 g (20 oz) tin ackee; 500 g (1 lb) piece yellow yam, peeled and chopped into large chunks; 400 g (14 oz) cassava, peeled and chopped into large chunks

Preparation info

Feeds
4

Difficulty
Easy

Appears in

Grand Dishes

By Iska Lupton and Anastasia Miari

Published 2021

About

Ingredients

400 g (14 oz) cassava, peeled and chopped into large chunks
500 g (1

Starter
Vegan
Gluten-free

Method

Set up a large steamer pan on the hob in preparation. Peel the skin off the cassava by using a sharp knife to chop it into 15cm (6in) rounds, then take each piece and lay the flat side onto the chopping board and slice downwards along the edges to remove the skin. Once peeled, chop into large chunks.
Add the peeled and chopped cassava, yam and sweet potato to t