Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 700 grams of young green jackfruit thoroughly, then shred or cut it into bite-sized chunks, squeezing out any excess liquid.

2. 2

   Heat 4 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped red onion and sauté until softened, about 5 minutes.

3. 3

   Stir in 4 minced garlic cloves, 1 large diced red bell pepper, and 1 large diced green bell pepper, cooking for another 7 minutes until vegetables are tender.

4. 4

   Add 3 medium diced Roma tomatoes and 2 tablespoons of Portuguese-style fermented pepper and garlic paste to the pot, cooking for 5 minutes, allowing the flavors to meld.

5. 5

   Pour in 0.5 cup of dry white wine and let it simmer for 2 minutes to deglaze the pot, then add the prepared jackfruit, 3 cups of vegetable broth, 1 bay leaf, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper, bringing the mixture to a gentle boil.

6. 6

   Reduce the heat to low, add 500 grams of peeled and chunked potatoes, cover, and simmer for 30-35 minutes, or until the potatoes are fork-tender and the stew has thickened slightly.

7. 7

   Discard the bay leaf, stir in 0.25 cup of fresh chopped parsley, and adjust seasonings to taste before serving hot.