| Prep: 20 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 20g | 11g | 28g |
| sugars | fibre | protein | salt |
| 6g | 4g | 5g | 1.2g |
Why I Love Brazilian Green Jackfruit Moqueca
The first time I tried the Brazilian dish, Green Jackfruit Moqueca, was in a tiny food stall in Rio de Janeiro. I remember the melange of flavors that exploded in my mouth – a delightfully unique combination of sweetness from the jackfruit, richness from the coconut milk, and that unique Brazilian blend of spices that just tantalize your palate. It’s a dish I’ve come to make my own, combining my Pacific Northwest inputs and my Japanese culinary techniques.
An Eloquent Fusion of Flavor and Texture
The beauty of this Green Jackfruit Moqueca lies in its harmony of flavor and texture. When made correctly, the jackfruit soaks up the flavorful broth and spices while maintaining a firm, meaty texture – much like simmering a hearty fish fillet in a flavor-packed sauce. The distinctive flavor of the jackfruit brings a fresh, fruity nuance to the dish, juxtaposed against the savory depth brought by the other ingredients. It reminds me of traditional Japanese dishes like Nikujaga, where potatoes and meat simmer in a soy broth until they’re soft and packed with flavor. Here’s ChefSteps’ enticing Nikujaga recipe for reference.
Pairings and Companions
This Moqueca dish is quite versatile and pairs well with numerous other dishes. I personally love serving it alongside a crisp, bright salad to counterbalance the dish’s hearty richness. A simple salad of arugula, thinly-sliced fresh radishes, and a citrusy vinaigrette works wonders. Also, the flavors in the Moqueca are robust enough to stand up to grain dishes – think brown rice, quinoa, or even farro. For a unique twist, try pairing it with sushi rice, hinting at those Japanese roots with a comforting bowl of Just One Cookbook’s sushi rice.
Every time I make Green Jackfruit Moqueca, it’s like a delightful journey back to Brazil, with a detour through the Pacific Northwest and Japan. It’s these adventures in cooking and eating that I love sharing with you. Whether it’s with this recipe or another, I hope you find your own culinary journey just as rewarding.
What You’ll Need
- 2 lbs. green jackfruit, fresh or canned
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 2 tomatoes, ripe and chopped
- 1 cup vegetable broth
- 1 can coconut milk (13.5 oz)
- 1 tablespoon tomato paste
- 1 bunch of cilantro, chopped
- 1 bunch of green onions, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- Salt and pepper to taste
Method
Step One
Begin by preparing the green jackfruit. If using fresh jackfruit, peel and seed it. If you’re using canned jackfruit, thoroughly rinse it and drain the water. Afterward, cut the jackfruit into chunks. Set aside.
Step Two
Heat the olive oil in a large pot over medium heat. Add the chopped onions to the pot, stirring frequently until they become translucent. This should take about 5 minutes.
Step Three
Add the minced garlic, chopped red bell pepper, and chopped green bell pepper to the pot. Continue to stir for another 5 minutes, until the vegetables begin to soften.
Step Four
Add the chopped tomatoes to the pot, stirring occasionally until they start to break down. Then add the tomato paste, stirring it into the mixture until well combined.
Step Five
Next, pour in the vegetable broth and the can of coconut milk. Stir well to combine all of the flavors.
Step Six
Add the prepared jackfruit to the pot, as well as the cayenne pepper, paprika, coriander, and cumin. Stir well to combine and ensure the jackfruit is well coated.
Step Seven
Reduce the heat to low and let the mixture simmer for 30 minutes, covered. This will allow all the flavors to blend together and cook the jackfruit thoroughly.
Step Eight
After 30 minutes, add the chopped cilantro and green onions to the pot. Stir well.
Step Nine
Squeeze the fresh lime juice over the mixture, stirring to combine. Season to taste with salt and pepper.
Step Ten
Let the moqueca simmer for an additional 10 minutes to allow the flavors to meld together. Then, serve the Green Jackfruit Moqueca with rice or crusty bread if desired, and enjoy your delicious meal!
