Recipe taken from from Plentiful by Denai Moore (£24, Hardie Grant) and not retested by us. Photography © Yuki Sugiura
recipe DENAI MOORE
In this cookbook, Denai Moore aims to redress the ‘misrepresentation’ of Jamaican food as a ‘meat-heavy cuisine’. The result is a kaleidoscopic triumph; a showcase of the island’s complex and vibrant food without any meat in sight. The book combines classic Jamaican dishes turned vegan, as well dishes inspired by isla nd produce or by Denai’s global travels as a touring musician.
There’s mac and cheese, written as a single-serve recipe in an act of ultimate self-care. Ackee and saltfish is reimag ined with heart of palm that excites me as a die-hard lover of the origina l, while the Jamaican green leafcall a loo is turned into pesto.
Born in Spa nish Town, Jamaica, Denai grew up surrounded by beautif ul seasona l produce. In 2016, she stopped eating meat and dairy and the follow ing year hosted her first supper club, Dee’s Table. Plentiful is not an ital cookbook (a vegetarian diet and lifestyle adhered to by followers of the Rasta farian faith). This book is born out of foods that bring Denai joy.