Berbere-Spiced Njahi and Jackfruit Pub Tacos

Introduction

Welcome to my coastal kitchen, where the warmth of the jiko meets the modern vibe of a neighborhood gathering spot. Today, we are elevating the humble njahi bean and young jackfruit into a dish that fits perfectly in a soft gastro pub setting—rich, smoky, and designed to be shared. This is a marriage of the Kenyan highlands and the spice-scented air of Mombasa, wrapped in the fermented tang of teff.

Ingredients

• 1 cup njahi (black beans), soaked overnight and boiled until tender
• 2 cups young green jackfruit, shredded
• 2 tablespoons berbere spice blend
• 1 tablespoon cold-pressed coconut oil
• 1 cup fresh coconut milk, thick pressed
• 2 tablespoons tamarind paste
• 2 cups fermented teff flour (or a teff-maize blend for the tortillas)
• 1 teaspoon cardamom powder
• 2 red onions, finely diced
• 4 vine-ripened tomatoes, seeded and chopped
• 1 bunch fresh cilantro (dhania), chopped
• 2 pilipili chiles, minced
• 3 limes, halved
• Sea salt to taste

Instructions

1. To make the tortillas, mix the fermented teff flour with a pinch of salt and enough water to create a thin batter. Pour small ladles onto a hot tava pan, spreading thinly like a crepe. Cook until the edges lift and the surface is bubbly, then set aside under a cloth.
2. In a heavy clay pot or jiko-heated pan, melt the coconut oil and sauté half of the onions until translucent.
3. Add the shredded jackfruit and berbere spice, stirring until the fruit begins to char slightly at the edges.
4. Stir in the cooked njahi beans, tamarind paste, and half of the coconut milk. Simmer on low heat for 15 minutes until the flavors meld into a thick, savory ragu.
5. Prepare the kachumbari by tossing the remaining onions, tomatoes, cilantro, and pilipili chiles with a squeeze of lime and a pinch of salt.
6. Whisk the remaining coconut milk with a touch of lime zest and cardamom to create a cooling crema.
7. To assemble, place a generous spoonful of the spicy bean and jackfruit mixture onto a warm teff tortilla. Top with a heap of fresh kachumbari and a drizzle of the cardamom-coconut crema.
8. Serve immediately with extra lime wedges on the side.

Whether you are overlooking the turquoise waters of the Indian Ocean or tucked away in a cozy urban nook, these tacos bring the soul of the Swahili coast to your plate. Let the lime juice cut through the coconut cream and enjoy the spice of the highlands. Karibu chakula!

Nia