The Tropical Treat

Vegetarian

Sweet plantain tacos with avocado

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I first had plantain tacos a few years ago at Wahaca and thought they were really delicious. I wanted to make my own version with a knockout combo of sweet, a hint of spice and a bit of crunch. 

Plantains are perfection in a taco. The flavours are so good and the guacamole base tastes amazing with the plantain. Make sure to get ripe ones for that extra sweetness. 

If you’re big on heat add 1 teaspoon of chilli powder or top with sliced chilli peppers.

Proper street food corn tacos work well here, I got mine at Cool Chile but you can substitute with flour tortillas that you can pick up in most places. 

Sweet plantain tacos with avocado

Deliciously sweet plantain tacos with red cabbage, a quick guacamole base and a sprinkle of creamy feta cheese.

Tacos

  • 2 ripe plantains
  • 1/2 tsp chilli powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 small red cabbage, shredded
  • 1 tbsp coconut oil, melted
  • 25 g feta cheese, crumbled to serve (optional)
  • pinch of salt
  • a handful of coriander leaves, to serve
  • 1 lime quartered, to serve

Quick Guacamole

  • 1 medium avocado
  • 1 lime – juice of half and the other part quartered
  • 1/2 small red onion, finely chopped
  • 1 tbsp coriander stalks and leaves, finely chopped
  • salt and pepper

  1. *Preheat the oven to 180C fan / 200C / Gas Mark 6. Peel and slice the plantains diagonally (1cm slices) and place on a lined baking tray. 

  2. Season with chilli, paprika, salt and pepper and the coconut oil making sure it’s evenly coated. Transfer into the oven for 25 mins or until golden and crisp.

  3. Shred the red cabbage thinly and toast the tacos in a hot dry frying pan and then leave them to one side.

  4. Mash the avocado and mix with lime juice coriander and red onion. Spread the guacamole over each taco and top with the red cabbage and spiced plantain.

  5. Serve with lime wedges, crumbled feta sprinkled on top and scattered coriander leaves. Eat straightaway!

*Fry the plantains instead if you want to cut down some cooking time.

Vegan groundnut stew

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sweet potato, spinach

This is my take on the classic West African groundnut stew traditionally made with chicken, peanuts and tomatoes across Nigeria, Ghana, Sierra Leone etc. I’ve adapted this recipe from ‘The Groundnut Cookbook’ and its deliciously delicious.

A vibrant, colourful and nutritious vegan friendly dish (good for us meat eaters too). We have to get those veggies in too, right?

This vegan version is packed with plant power – baby spinach, sweet potato and red pepper. It’s all good baby! Serve with wild rice, plantain on the side and sprinkle over some crushed peanuts.

The original recipe can be found here and whilst it’s not an entirely authentic groundnut stew this one is super quick and easy to make. I like it because it’s proper comfort food. Make a batch on the weekend, curl up and eat it in front of your favourite film.

Vegan groundnut stew

This is my take on the classic West African groundnut stew traditionally made with chicken, peanuts onions, and tomatoes across Nigeria, Ghana, Sierra Leone etc. I’ve adapted this recipe from ‘The Groundnut Cookbook’ and it’s so delicious. This vegan version is packed with plant power – baby spinach, sweet potato and red pepper. Serve with wild rice, plantain on the side and sprinkle over some crushed peanuts. Perfect for a lazy weekend.

  • 3 large sweet potatoes (600g), peeled and cubed
  • 3 tbsp groundnut oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely sliced
  • 1/2 tsp coarsely ground black pepper
  • 1/2 tsp white pepper
  • 2 tbsp tomato puree
  • 1 large red pepper, deseeded and chopped
  • 500ml organic vegetable stock
  • 125g smooth peanut butter
  • 1 scotch bonnet chilli
  • 100ml water
  • 200g baby spinach
  • salt
  • wild rice – to serve (optional)
  • 1 large plantain, cut into 1 cm diagonal slices fried – to serve (optional)
  • crushed peanuts – to serve (optional)

  1. Peel and chop the sweet potato into 2-3cm chunks. Place in a large saucepan and bring to the boil.

  2. Heat the oil in a large frying pan. Add the onion, garlic, salt, black pepper white pepper and sauté for 3 minutes over a medium heat. Add the tomato puree and stir for a couple minutes further. 

  3. Add the sweet potato, red pepper, vegetable stock, peanut butter and scotch bonnet (pierce the chilli for extra heat) stir well ensuring the peanut butter has completely dissolved. Bring to the boil, reduce the heat and simmer covered for 15 minutes stirring occasionally. Add some water if the sauce gets too thick.

  4. Remove the scotch bonnet chilli. Add the baby spinach and simmer for 5 minutes or until the sweet potato is easily pierced by a knife. 

  5. Serve with wild rice, fried plantain and top with crushed peanuts*.

*This dish can definitely be made without the plantains or rice as it’s pretty carb heavy. To crush the peanuts just put them in a small ziplock bag and smash with a rolling pin.