Miso-Tamarind Glazed Plantain & Tempeh Suya Skewers

• vegan
• african-fusion
• plantain
• tempeh
• tamarind
• miso
• gluten-free
• healthy
• suya
• Nia

Introduction

Habari! I'm Nia, and today I’m bringing a touch of the Swahili coast to your kitchen with a contemporary, glazed twist that bridges the gap between African soul and Asian umami. We’re taking the natural sweetness of ripe plantains—a staple in my Kenyan home—and pairing them with protein-rich tempeh, all brought together by a sticky, tangy Miso-Tamarind glaze. This dish is a celebration of 'glazed fusion,' a trend currently taking the culinary world by storm for its ability to marry deep, fermented flavors with vibrant fruit profiles. It's smoky, sweet, and deeply satisfying.

Ingredients

• 2 large ripe plantains (yellow with black spots)
• 250g organic tempeh, cut into cubes
• 2 tablespoons red miso paste
• 3 tablespoons tamarind concentrate
• 2 tablespoons maple syrup or coconut sugar
• 1 tablespoon toasted sesame oil
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• 1 teaspoon Berbere spice blend (for a spicy African kick)
• 1/2 teaspoon smoked paprika
• Fresh cilantro and toasted sesame seeds for garnish
• Bamboo skewers (soaked in water for 30 minutes)

Instructions

• Preheat your oven to 200°C (400°F) or prepare a grill pan over medium-high heat.
• Peel the plantains and slice them into thick rounds, roughly the same size as your tempeh cubes.
• In a small mixing bowl, whisk together the miso paste, tamarind concentrate, maple syrup, sesame oil, ginger, garlic, Berbere spice, and smoked paprika until smooth.
• Thread the plantain rounds and tempeh cubes alternately onto the soaked bamboo skewers.
• Place the skewers on a parchment-lined baking sheet and brush them generously with about half of the miso-tamarind glaze.
• Roast in the oven for 10 minutes. Remove, flip the skewers, and brush with the remaining glaze.
• Continue roasting for another 10-12 minutes until the plantains are tender and the edges are beautifully caramelized and slightly charred.
• If using a grill pan, cook for 4-5 minutes per side, brushing with glaze frequently until the glaze is sticky and the tempeh is golden.
• Transfer to a serving platter and sprinkle with toasted sesame seeds and chopped fresh cilantro while still hot.

There you have it—a dish that truly dances on the palate. The way the tamarind’s acidity cuts through the savory miso creates a glaze that is nothing short of addictive. Whether you're serving this as an exotic appetizer or a main course over a bed of fluffy millet, it’s a testament to how traditional African ingredients can find a new home in modern, global fusion. I hope this inspires you to explore the endless possibilities of plant-based African cuisine. Asante sana for cooking with me today!

Nia