I recently learned about Ital food (derived from the word “vital”), traditional food celebrated by Rastafarians. It’s a set of loose guidelines focused on pure and natural ingredients that, by and large, are vegan. The stricter interpretations can get a little extreme (like not using metal utensils), but it seems like an great starting point for some vegan recipes. This recipe for Yatti is kind of like a baked dumpling with a spiced lentil and potato filling.
- 2 lbs whole wheat flour
- 4 tsp baking powder
- Coconut milk or water
- ¼ tsp ground pimento or allspice
Knead the ingredients together using coconut milk or water to bring the dough together. Roll onto a cutting board and cut into circles.
- 1 quart lentils
- 2 carrots-finely diced
- 1 lb. Irish potatoes
- ½ lb. pumpkin
- 1 onion-finely chopped
- 2 gloves garlic-finely chopped
- 2 stalks scallion-finely chopped
- 1 tsp mixed herbs (ganja can be used where legal)
- 2 sprigs thyme-leaves finely chopped
- 1 tsp. ground pimento or allspice
- 3 cups coconut milk
- 1 tsp. shredded fresh coconut
- 1 small Scotch Bonnet pepper-deseeded and finely chopped
- 2 tsp. coconut oil
Directions (sort of vague, I know):
- In a Dutch-pot boil peas with garlic and coconut milk for 15 minutes. Add all vegetables. Simmer.
- Place coconut oil and all seasonings in a frying pan on moderate heat.
- Once vegetables are cooked into a thick filling (not too wet), add fried seasonings.
- Cool. Place stuffing on one side dough. Moisten edges of dough with a little coconut milk. Fold unfilled side over to meet filled side. Pinch sides together- a fork may be used for decorations.
- Sprinkle yatti with a little flour. Place in hot oil, fry until crispy brown. These can also be baked.
Makes about 10 yatties.