Tropical Style Hummus & Jerk Meatball Summer Bowl| Middle Eastern Meets Jamaica - Fusion Food🌴🌶️🥗🍽❤

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess

Start by using 500 g of lean ground beef in a mixing bowl.

Add 2 chopped spring onions and 3 cloves of chopped garlic to the beef.

Incorporate some fresh thyme and 1/4 small scotch bonnet (seed and membrane removed).

Add 1 tablespoon of jerk seasoning and 1 tablespoon of soy sauce to the mixture.

Include about 50 g of panko breadcrumbs and 1 large egg.

Squeeze in the juice of 1/2 small lime and mix everything until fully combined.

Roll the mixture into small balls and cover them, placing them in the fridge for 15 to 30 minutes to firm up.

While the meatballs are chilling, prepare the rice by adding 1 cup of washed basmati rice, 1 cup of water, and 1 cup of coconut cream to a pan.

Add a clove of garlic, some thyme, and a bit of lime from earlier, then season with salt and black pepper.

Bring the mixture to a boil, then cover and reduce the heat to medium, cooking until the water is fully absorbed (15 to 30 minutes depending on rice).

In a separate bowl, add 1 tin of washed chickpeas, 3 tablespoons of tahini, 3 cloves of garlic, and the juice of 1 lime.

Incorporate 3/4 cup of fresh mango and season with salt and black pepper, adding a quarter piece of chopped scotch bonnet.

Blend the mixture until smooth, adjusting seasoning as needed, and set aside in the fridge.

After 15 minutes, remove the meatballs from the fridge and heat oil in a pan for frying.

Fry the meatballs for about 12 to 15 minutes, flipping them until they are golden brown and cooked through.

Once fried, place the meatballs in the oven to keep warm until ready to serve.

Prepare to plate by removing thyme and lime from the rice, fluffing it up.

Spread a layer of the tropical hummus in a bowl, followed by a layer of rice.

Add the fried meatballs on top, then garnish with avocado slices, red pickled onion, fried plantains, and pomegranate.

Finish with a squeeze of lime juice and a splash of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens