I want to preface this recipe by saying, this ingredient list in uncharacteristically long for me. HOWEVER, I promise this recipe could not be easier! You need all those good spices and ingredients to add flavour to the jackfruit, and most of the cooking time is hands off, simmering-type business. Okay. Let’s move on.
Don’t be afraid to cook with jackfruit!
This stew is perfection. Seriously- who knew jackfruit could be so dang delicious? Well, everyone actually. But I was always afraid it would be too much work to learn how to use it properly. Experimenting with canned jackfruit is a relatively new experience for me. Tbh, it always seemed too daunting to do it “from scratch” so I usually just bought pre-packaged, flavoured jackfruit. We used it on pizza and that was the extent of my experimentation. The only other time I ate jackfruit was at restaurants.
UNTIL NOW. I promise canned jackfruit isn’t scary. Especially the Cha’s brand. I got it from my local bulk food store but hopefully you can find it where you are too! The technical name is young jackfruit, and it came in a brine. I just drained and rinsed it, and then shredded it with my hands. Its crazy how much it looks like chicken when its shredded!
And guys? The sauce is amazing. Spicy, BBQ-esque beer sauce, which the veggies simmered in a for a while. Then you serve it over the best mashed potatoes ever and… its. so. good!Print