Jackfruit Stew (Tender and Creamy)
Jackfruit stew is now a household favorite at our home, especially in cold weather and on rainy days. It is the perfect delicious dish to fight the cold.
Ingredients
- 2 tbsp of vegetable oil
- 2 cans of jackfruit, drained and shredded.
- 1 red paprika, cut into small dice.
- 1 large white onion, cut into small dice.
- 1 large red onion, cut into small dice.
- 3 cloves of garlic, chopped.
- 3 bay leaves
- 1 large carrot, cut into dice.
- 2 potatoes, cut into dice.
- 1/2 tbsp tomato paste
- 1 tbsp soy sauce
- Cilantro for garnish
- 1 cup water (more if needed)
- Salt, to taste
- Sugar, to taste
Instructions
- Prepare the jackfruit: Drain and thoroughly rinse the canned jackfruit. Using your hands, shred the jackfruit, removing any seeds and rough chunks.
- Sauté the onions and garlic: Heat 2 tbsp. vegetable oil in a large pot over medium heat. Sauté the garlic until it is fragrant. add and sauté the chopped white and red onions until they turn translucent.
- Add the veggies: Add the chopped red paprika, carrots, and potatoes and mix well. Cook for a few minutes, until the veggies soften.
- Seasonings and jackfruit: Toss in the shredded jackfruit with the veggies in the pot. now add the tomato paste, soy sauce, bay leaves, salt, and sugar to the concoction. Mix well.
- Cook the stew: Pour in 1 cup of water (or more if required to get the right consistency). Bring the stew to a boil, then reduce it to a simmer over low heat. Cover and let it cook for about 20-30 minutes, or until the veggies are soft and the flavors have melded.
- Keep checking the taste: Taste the stew and tweak the amount of salt and sugar to your liking.
- Serve and enjoy!