Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius); toss 2.5 pounds of cored and chopped young green jackfruit with 2 tablespoons of berbere spice blend and 0.5 teaspoon of salt, then spread the seasoned jackfruit in a single layer on a baking sheet.

2. 2

   Roast the jackfruit for 20 minutes, then flip the pieces and roast for another 20-25 minutes until tender and slightly caramelized at the edges.

3. 3

   While the jackfruit roasts, melt 4 tablespoons of Niter Kibbeh in a large pot or Dutch oven over medium heat and sauté 1 large finely chopped red onion for 8-10 minutes until softened and translucent.

4. 4

   Add 6 minced garlic cloves and 2 tablespoons of grated fresh ginger to the pot, cooking for 2 minutes until fragrant.

5. 5

   Stir in the remaining 2 tablespoons of berbere spice blend and cook for 3 minutes, stirring constantly, then add 2 medium diced ripe tomatoes and 2 thinly sliced serrano or jalapeño peppers (if using), cooking for another 5-7 minutes until the tomatoes break down and release their juices.

6. 6

   Carefully add the roasted jackfruit to the pot with the aromatic sauce, mix well to coat all the pieces, and add 0.5 cup of water, bringing the mixture to a gentle simmer.

7. 7

   Continue to simmer for 10 minutes, allowing the flavors to meld, then stir in 2 tablespoons of fresh lemon juice and adjust the remaining 0.5 teaspoon of salt to taste.

8. 8

   Serve the Ye'Qimem Kundo Bursell hot, garnished with 0.5 cup of fresh chopped cilantro.