In Ghana fields overflow with cabbage and market prices dip, and there lies an opportunity for culinary innovation.
As a seasoned international chocolate consultant and award-winning chef, I've often found inspiration in unexpected combinations.
Today, let's explore a delightful way to transform surplus cabbage into a culinary masterpiece using rich and nuanced cocoa vinegar.
Cabbage, often overlooked when in surplus, becomes a canvas for creativity. Enter pikliz, a pickled slaw traditionally made with chilli peppers, onions, and carrots.
To add a unique twist and enhance both flavour and shelf life, we turn to the magic of cocoa vinegar.
Cocoa vinegar, derived from fermented cocoa juice, brings a depth of complexity to this humble dish. Its slightly acidic profile complements the earthiness of cabbage, while hints of chocolate undertones add a subtle richness. The result is a pikliz that transcends the ordinary, becoming a symphony of flavours that dance on your palate
Prep time: 20
Cook time: 20 mins
Total time: 40 mins
180 g Shredded white Cabbage
6 Scotch Bonnet Peppers , thinly sliced
180g Thinly Sliced Assorted Colour Bell Peppers
1 white Onion, finely sliced
1 Large Carrot, grated
2 spring onions, finely sliced
12 black Peppercorns
6 g sea Salt
4 cloves Garlic, minced
480 ml cocoa Vinegar
½ Lime juice
Place Cabbage, Scotch Bonnet Peppers, Assorted Colour Bell Peppers, Onion, Carrot, and Spring onions in a mixing bowl.
Add in the Peppercorns Salt, and Garlic.
Add some juice from the lime by squeezing over the bowl, then toss everything together.
Get a fairly large glass jar and pack everything in, then top with cocoa Vinegar.
Cover and set aside to marinate.
Let sit for 4 to 5 days before using.
This can be served with your favourite meat dish, soup or whatever savoury dish you think could use some heat!