Chef-author-activist Bryant Terry created these plant-based tamales in honor of the tamales he grew up eating, sold by an independent Black food vendor known as the “Tamale Man” who parked outside a Memphis skating rink. In a nod to the Southern African American tradition of tamale-making, he uses grits, a hot tamale staple, in the dough instead of masa or cornmeal. He fills the tamales with jackfruit, a tropical fruit that mimics the texture of meat. Soaking the grits overnight cuts their cooking time by half.
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August 10, 2021 at 05:41PM
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Dirty South Hot Tamales With Jackfruit and Cilantro Sauce - Bon Appetit
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