Coconut curry and peppered tofu: Riaz Phillips’ vegan Jamaican recipes

A rich and satisfying sweet potato and chickpea coconut curry, and Jamaica meets China in a vegan take on peppered steak in a sticky, sweet and sour tofu stir-fry

There’s lots I crave about Jamaican food, beyond jerk and curried meat. At cook shops, tucked away in shopping plazas, on highway roadsides and up in the hills, the Rastafari and Seventh-Day Adventists alike serve a rotating daily feast of plant-based dishes that celebrate the island’s fresh produce, from leafy greens to starchy roots and bright fruits, combined with local herbs and spices.

Taken from West Winds: Recipes, History and Tales from Jamaica by Riaz Phillips, published by (Dorling Kindersley) at £25. To buy a copy for 21.75, go to guardianbookshop.com

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