Jackfruit Stew (Brown Stew Jackfruit)

4 standard portions

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Ingredients

• 2-3 cans jackfruit (cored removed and shredded (optional))
• 3 tbsp homemade browning sauce (see notes)
• 1½ tbsp all purpose seasoning ( see note)
• 2 tsp black pepper
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic granules ((or powder))
• 1 tsp pink salt
• 2 tbsp olive oil
• 1 small onion (chopped)
• 4 garlic cloves (minced)
• ½ cho cho (chopped)
• 1 tbsp tomato puree/paste
• 6 sprigs thyme
• 8 pimento berries
• 1 cup vegetable stock ((250ml))
• 1 cup hot water ((250ml))
• 1 tsp hot sauce
• additional pink salt and black pepper to taste

Method

1. Place the jackfruit in a large bowl, if you are shredding the jackfruit then you will need to slice off the core and discard it, then using your hands or a pair of sterilised kitchen scissors to shred the jackfruit.
2. Season the jackfruit with the browning, all purpose seasoning, paprika, onion powder, garlic granules, pink salt and black pepper, making sure all of the jackfruit is coated then set aside.
3. Heat a skillet on medium heat with olive oil, then proceed to saute the onion and garlic until transparent.
4. Add the cho cho and the jackfruit, then proceed to sear the jackfruit for several minutes.
5. Add the tomato puree/paste, hot sauce, pimento berries, thyme and another splash of browning sauce (only do this if you are using my homemade version).
6. Pour in the hot water and the vegetable broth then stir so everything is evenly combined.
7. Bring the skillet to a rolling boil then reduce the heat to medium-low, cover the pan and simmer for 25-30 minutes, if the liquids levels reduce too much, add a splash of water to replenish.
8. Once cooked, do a taste test and add additional pink salt and black pepper if required.
9. Discard the thyme stems and serve.