Cabbage and doubles.

When I worked at the cafe this week I was confronted by a plentitude of beetroots and cabbage and not much else. Feeling utterly uninspired, I found a cabbage dish in Madhur Jaffrey's World Vegetarian cookbook (highly recommend this book). This recipe was from an African country (a cuisine I know little about) but can't remember the name.

I ground up garlic, red pepper, cayenne pepper in the robo-chef.

I sliced the cabbage up very finely.

Heat a deep frying pan with quite alot of oil. Fry red pepper mixture until dark. Then add the finely sliced cabbage, salt and later some water if it's sticking. Eventually it tastes a bit like seaweed. 

I also made 'Doubles' for the first time, also from the Madhur Jaffrey book. These are fried flat breads from Trinidad. I used self-raising flour to make them a bit puffier.

 1/2 kilo of White flour

Baking soda

Turmeric (which gives them a nice colour)

Salt

water

Mix it up, knead it until it's firm and not sticky.

Then leave it for half an hour. 

Divide into 16 little balls. Make into rounds.

Fry them. They will puff up.

You can do a stack now and then refry or reheat them later when they will puff up again.

They are extremely moreish. 

Nice with chickpea curry too.