Tamarind BBQ Jackfruit Mofongo (Vegan)

Ingredients

• For the Tamarind BBQ Jackfruit
• 2 cans young green jackfruit in brine (drained and shredded)
• 2 tbsp olive oil
• 1 small red onion, finely chopped
• 3 garlic cloves, minced 🧄
• 0.5 cup tamarind paste
• 0.25 cup ketchup 🍅
• 2 tbsp maple syrup 🍁
• 1 tbsp soy sauce
• 0.5 tsp smoked paprika
• Salt & pepper to taste
• For the Mofongo
• 4 green plantains, peeled and chopped
• 4 cloves garlic, mashed
• 0.25 cup olive oil or vegan butter
• Salt to taste
• Optional: vegan chicharrón or mushrooms for crunch 🍄

Instructions

1. 1Prep the Plantains: Boil chopped green plantains in salted water for 15–18 minutes until tender. Drain and set aside.
2. 2Sauté the Jackfruit: In a skillet, heat olive oil over medium. Sauté onion and garlic until fragrant. Add shredded jackfruit and cook for 5 minutes.
3. 3Add the Sauce: Mix in tamarind paste, ketchup, maple syrup, soy sauce, and smoked paprika. Simmer for 10–12 minutes until sauce thickens and jackfruit is tender and slightly sticky.
4. 4Mash the Mofongo: In a large bowl or pilón, mash the boiled plantains with mashed garlic and olive oil until chunky and slightly smooth. Salt to taste.
5. 5Assemble: Shape mofongo into rounds or domes. Top generously with BBQ jackfruit and optional crunchy toppings.
6. 6Serve: Garnish with chopped cilantro or green onion and a lime wedge 🍋