Whether it’s Impressing family/friends for dinner, or toasting in the new year with a dreamy cocktail we’ve got you! – Vegan Plantain boat with Benlar’s ackee and callaloo & @scotchBoyz pepper sauce https://www.scotchboyz.com/products

  • 2 Ripe yellow plantain
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. Paprika
  • 1 tsp Mixed herbs
  • 1 tsp. sea salt
  • 1 tsp, Black pepper
  • 1 medium onion chopped
  • 4 garlic cloves chopped
  • ¼ scotch bonnet de-seeded
  • ½ red bell pepper chopped
  • 1 Green, red or yellow bell pepper chopped
  • 520g Benlar Callaloo
  • 1 tsp. sea salt
  • 1 tsp. Paprika
  • 2 tsp. Coarse black pepper
  • 520g Benlar Ackee Scotch boyz scotch bonnet sauce.

Firstly, you’ll need to score a line down the middle of the plantain then peel of the skin. Once skin is peeled, score another line down the middle of the plantain then carefully open. Season with paprika, mixed herbs, sea salt and black pepper. Place in a pre-heated oven on 180 degrees for 25-30 mins.

In a frying pan on medium heat, add some cooking oil, onions, garlic, scotch bonnet and bell peppers then caramelize for up to 5 minutes. Add callaloo and mix together and season with salt, paprika, and black pepper and cook for 3 minutes. Now add Ackee and carefully mix together season with a pinch of black pepper.