National Library of Jamaica





Rastafarian Recipe - Bobo Shanti Yatti


2 lbs whole wheat flour                                                        

 4 tsp baking powder

Coconut milk or water                                                          

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

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

In a Dutch-pot boil peas with garlc and cocnut 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                        

Source: Parkinson, Rosemary. Nyam Jamaica a Culinary Tour. S.I. : Rosemary Parkinson, 2008


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