Coffee Chilli Beef Wraps

In the Caribbean, you are far more likely to be eating a bammy than a tortilla. The traditional bammies – a flatbread made from cassava – do resemble tortillas and so, when sampling one on the islands, I thought they’d go so well with my Coffee Chilli Beef. Tortillas are easier to find over here, but – by all means – if you can find and want to use bammies, please do!

Found in this book

Ainsley's Caribbean Kitchen

Ebury Press


Heat the oil in a large saucepan over a medium heat, add the onion, garlic and chillies and cook, stirring, for 3–4 minutes until beginning to soften. Add the minced beef and Chinese five-spice and cook for a further 3–4 minutes, stirring, until the meat begins to brown.

Add the kidney beans, tomatoes and coffee, bring to the boil and simmer for 20 minutes until the mixture is thick and fairly dark in colour. Season to taste.

To serve, sprinkle shredded lettuce over the wraps, then divide the chilli beef mixture between them. Top with a spoonful of soured cream and a sprinkling of paprika, then fold up the wraps to enclose the filling. A glass of chilled beer (maybe a Red Stripe!) is always a winner with these wraps.



  • For the Coffee Chilli Beef
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 red chillies, de-seeded and finely chopped
  • 500g minced beef
  • 1 tsp Chinese five-spice powder
  • 1 x 400g tin kidney beans, drained
  • 1 x 400g tin chopped tomatoes
  • 150ml freshly made strong black coffee
  • sea salt and freshly ground black pepper
  • To Serve
  • 4 large or 8 small tortilla wraps (or bammies, if you can find them)
  • shredded lettuce
  • soured cream
  • paprika, for sprinkling