Makes: About 750g
Difficulty: Easy
Ingredients:
3 x 565g cans of jackfruit flesh*
10ml (2 tsp) paprika
10ml (2 tsp) mixed herbs
20ml (4 tsp) cumin
10ml (2 tsp) onion powder
150g onion, finely chopped
50ml olive oil
2cm piece of fresh ginger, grated
250ml (1 cup) orange juice
30ml (2 tbsp) readymade BBQ sauce
Method:
- Drain the cans of jackfruit, place the flesh in a bowl and use two forks to pull the bigger pieces apart until it looks like shredded chicken.
- Add all the ingredients to a large pot, with a cup of water, and allow to simmer until thick and sticky.
*WHAT IS JACKFRUIT?
Jackfruit is a large Asian fruit, green in colour with a nodular skin and a fleshy texture with a neutral flavour, and is used as a meat substitute because it absorbs flavour so well. Ripe jackfruit is sweeter and softer and more often used for desserts.
Cans of jackfruit flesh can be found in Asian supermarkets. If you can't find it, replace the jackfruit in this recipe with peeled, cooked (cooked just till tender) butternut or spaghetti squash flesh.
ABOUT THE AUTHOR
Sasha Zambetti is executive chef at Kaylee’s Eatery in Bedfordview, Joburg, which specialises in vegetarian/vegan food. She has worked in culinary fields from bush catering to fine dining, run her own cookery school and hosted a TV show.
