• 1 pack Sympli Ripe Plantain Slices
  • 200g maize flour
  • 200g whole wheat flour
  • 3 tbsp. vegetable oil
  • 1/2 tsp. salt


How to Prepare Plantain Taco Shells;

Thaw ripe plantains. In a bowl, mash plantains into a very smooth consistency using a hand mixer. If using a blender, do not add water.

Add maize and whole wheat flour, vegetable oil, and salt. Mix into a smooth dough. Flour working surface with maize flour and work that dough until it is no longer sticky to the touch. If the dough is sticky add equal amounts of whole wheat and maize flour a bit at a time.

Slice dough into 10 equal sizes and roll each part into a ball using your palms.

Again, flour working surface and flatten the dough into larger circles each about 1 mm thick that’s about the thickness of a small coin.

Using a ravioli maker or small soup or cereal bowl, cut out round circles about 10cm in diameter, then lightly brush oil on the surface on both sides.

Place dough on an oven rack facing downwards. This will shape the shells. Bake at 180° for 35 minutes.

Allow shells to cool, then fill ’em up with a filling of choice. I filled mine with suya salad.