A few weeks ago, I was introduced to Amäzi, a D.C.-based, women-owned and operated food company specializing in premium dried plantain chips. If you’ve never had a plantain chip, or a plantain for that matter, you can liken it to a banana. But, think a bit less sweet and a bit more tangy. Regardless of how they’re eaten, plantains are a healthy and yummy snack, and in this instance, a great addition to a sweet and savory summer salad!
Amäzi was founded in 2016 by Renee Dunn, and sources its plantain chips from a farmer cooperative in Uganda that is trained in Direct Trade and organic farming practices. If you’re interested in learning more about this process, you can check out Amäzi’s "purposeful process" of sourcing its product.
The idea behind Amäzi had been in the works for years prior to its launch, and is fueled not only by Renee's love of plantain chips, but by her interest in the stagnation of local marketplaces, specifically in Uganda, and her desire to explore something called AgriProcessing, or the process of “adding value to natural resources” by providing opportunities to entrepreneurs, unemployed youth, and farmers.
Amäzi strives to spark economic growth, grow farmer networks, and support communities. A portion of the company's funds goes directly to a Community Development Fund Premium that Amäzi’s farmer cooperative in Uganda can allocate to community projects of their choosing.
Plantains are also the perfect choice for a healthy snack. They're a natural provider of vitamins A, C, potassium, and magnesium. Amäzi plantain chips are packed with these vitamins and minerals, and are also gluten free, nut free, vegan, and paleo friendly. There are no preservatives or hydrogenated oils used in the production of Amäzi plantain chips - just some coconut oil or olive oil, salt, and pure love.
I have had the wonderful opportunity to not only get to know Renee, but incorporate her Amäzi coconut oil and salt plantain chips into a DC Eatings recipe! This grilled peach salad with mint, red onion, goat cheese, balsamic-honey vinaigrette and Amäzi plantain chips is a refreshing, sweet, and savory salad perfect for summer time!
*Note: peach season can vary, beginning as early as May and as late as July, so not all grocery stores may have peaches in stock yet.
- 3 cups spinach
- 1.5 peaches [3 halves]
- ⅓ cup red onion
- 1 tablespoon mint [Approximately 4 leaves]
- ¼ cup coconut oil & salt Amäzi plantain chips
- 2 tablespoons goat cheese [Buy crumbled to avoid the mess of having to crumble a log of goat cheese]
- 1.5 tablespoons balsamic glaze [can be found at Trader Joes]
- 1.5 tablespoons extra virgin olive oil
- ¼ teaspoon dijon mustard
- ¼ teaspoon honey
- Pinch of salt
- Pinch of black pepper
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 1 serving [1 medium-sized salad]
- Quickly rinse 3 cups spinach under cold water & pat dry.
- Chop 1 tablespoon mint & ¼ cup red onion.
- Cut 2 peaches into halves.
- Heat grill pan on medium heat & brush both sides of peach halves with a light layer of olive oil.
- Grill peaches for 10 minutes, flipping sides halfway through. [If you have a gas stove or grill, simply place the peaches on the grill to obtain perfect grill marks. A grill pan with ribs also works well.]
- While peach halves are grilling, mix together 1.5 tablespoons balsamic glaze, 1.5 tablespoons extra virgin olive oil, ¼ teaspoon dijon mustard, ¼ teaspoon honey, salt & pepper.
- When peaches are decorated with neat grill lines & have softened a bit, turn off stove & let cool.
- Mix spinach & red onion together, & top with 2 tablespoons crumbled goat cheese, 1 tablespoon mint, ¼ cup Amazi coconut & sea salt plantain chips, & grilled peach slices.
- Drizzle balsamic vinaigrette over top of salad & enjoy!