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


Cocoa Pikliz

Serves: 10

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!

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