Enjoy this recipe for a curry potato and ackee loaf. They are a vegan spin on Jamaican meat loaves.
What is Jamaican meatloaf?
Quite different from the American meatloaf; Jamaican meatloaves consist of the same spicy beef patty filling but are baked in coco bread dough instead. Just as there are a variety of patty fillings available. The same goes for the loaves. You can usually get callaloo, vegetable and soya chunk loaves.
I wanted the filling to for this loaf to be “heavier” than the Ackee Patties. This is why I settled on curried potatoes along with the ackee. But feel free to use the same filling as you would for the patty.
Even though these are easy to make, it’s still the kind of project you’d reserve for the weekend. Depending on your room temperature dough can be finnicky. So it’s best that you’re not in a rush.
The dough is the same as my coco bread recipe which I used to make these fish sandwiches. I make the dough first and as it rests make the filling so that by the time the filling is cool, the dough is ready to go.
I seal my edges with a bit of water. But! this go round I didn’t press down sufficiently. So as you can see in the pictures they look like coco bread sandwiches rather than sealed loaves.
Generally patties and meatloaves are sold in Jamaica without sauce, but I had some tomato pickle in the fridge which was a delicious complement.
These loaves freeze well so you can make them on the weekend and enjoy for lunch or even breakfast during the week.
I’m keeping this one short and spicy like the curry filling 😆
What do you think? As always, feel free to share your thoughts in the comments section below. If you make this or any of the recipes from the site, be sure #amazingackee and @amazingackee so I can see your posts across social media.
Until next time, thanks for stopping by 😊
Curry Potato & Ackee Loaves
Ingredients
For the dough:
- 2 1/2 tsps Instant Yeast
- 237 mL Water warm - you should be able to comfortably stick your finger in it
- 454 g Bread Flour* all purpose is fine
- 2 tbsps Sugar
- 1 tbsp Salt**
- 4 tbsps (57g) Fat***
- Agave mixed with water to brush the tops (just about a tsp of agave with a tbsp of water)
For the filling:
- 2 tbsps Oil
- 1/2 cup Onion finely chopped
- 2 tsps Hot pepper minced, optional
- 2 cloves garlic minced
- 1 tbsp Curry powder
- 1/2 tsp Turmeric
- 1/2 tsp Cumin ground
- 1/4 cup water
- 340 g potatoes peeled and diced
- About 1 cup of warm water
- 2 cups Ackee parboiled/canned
- Salt, pepper and hot pepper sauce to taste
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the water and the yeast.
- Then on top of the water add the flour first then the remaining ingredients
- Mix on the manufacturers recommended setting for 10 to 12 minutes till it cleans the bowl and is smooth and elastic. The dough should be soft to the touch but not sticky.
- Set aside covered in a greased bowl till puffy for about 30 minutes, it will not necessarily double in size
- In the meantime, make the filling:
- Heat oil in a saucepan over medium heat then add onions cooking till soft
- Add the garlic and hot pepper if using then cook for another 2 or so minutes
- Mix the curry powder, turmeric and cumin with water then add to pot cooking till it thickens
- Add the potatoes then salt and warm water and let simmer till the potatoes have softened. Try not to add too much water you can always add a touch more if need be but if you add too much the potatoes will be mushy by the time you get the water to evaporate
- When the potatoes have softened, add the ackees and toss gently.
- Adjust the seasoning then set aside to cool, you can spread it out on a plate or tray and put it in the fridge for about 10 minutes.
- When the dough is ready, turn it out onto a clean work surface, do not use any additional flour unless its absolutely necessary.
- Cut the dough into 6 and round into balls, cover and leave to stand for about 5 to 10 minutes to give the gluten a chance to relax.
- Working one ball at a time, use a rolling pin to roll out into an oblong shape. Spread the filling over one side of the dough leaving a bit of a border by the edge.
- Dip your finger in a little water and rub the edge of the dough to moisten it. Fold the dough over and press down to seal.
- Repeat with the remaining balls then cover the tray and let stand for 20 minutes.
- In the meantime, preheat oven to 350F.
- Brush the loaves with agave mixed with water.
- Bake for 12 to 15 minutes till nicely browned.
- Let cool on a rack.