Incredibly tasty and super fun to make Dominican and Mexican inspired Vegan Jackfruit and Plantain Tacos by Instagram influencer David Olu with our Aromatic Ginger & Scotch Bonnet Chilli Paste.
You can get about 6/7 tacos out of three plantains 🤤
3 green plantains
1/2 tbsp chilli powder
1/2 tbsp turmeric
1 tsp Neema African Aromatic Ginger & Scotch Bonnet Chilli Paste
1 Bonsan Vegan Jackfruit
Salt to taste
Garlic aïoli veganaise
Topped with my sauce scotch bonnet hot
To peel the green plantain easily, cut into 3 and slice 3 times along the edge and peel back.
Boil for 25 minutes and slice evenly.
Add about 5/6 plantain slices into a mortar and pastel at a time with sea salt to taste and chilli flakes. Sea salt is important to bring the flavour out of the plantain as there’s less sugar in green compared to yellow.
Grind until it becomes dough like, it should also be quite sticky. Flatten out into a circle and shallow fry each side.
With the jackfruit, just add everything into a pan and stir 👌🏿
I could personally have this anytime of the day 🙌🏿