Name: Moqueca De Jaca Jackfruit Moqueca
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 cans of young jackfruit, drained and rinsed; 1 onion, thinly sliced; 3 cloves of garlic, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 can of diced tomatoes; 1 can of coconut milk; 1 tablespoon of olive oil; 1 tablespoon of paprika; 1 teaspoon of ground cumin; 1 teaspoon of turmeric; Salt and pepper to taste; Fresh cilantro for garnish; Cooked white rice for serving

Instructions

Heat the olive oil in a large pan over medium heat. Add the sliced onions and garlic, and sauté until the onions are soft and translucent, about 5 minutes.
Add the sliced red and yellow bell peppers to the pan and cook for another 3-4 minutes until the peppers are slightly tender.
Stir in the drained and rinsed jackfruit, breaking it apart with a wooden spoon to resemble the texture of shredded meat. Cook for 5-6 minutes to allow the jackfruit to absorb the flavors.
Sprinkle the paprika, ground cumin, turmeric, salt, and pepper over the jackfruit mixture. Stir well to coat the ingredients evenly.
Pour in the diced tomatoes with their juices and the coconut milk. Stir gently to combine all the ingredients. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally, until the flavors meld together and the stew thickens slightly.
Taste and adjust the seasoning if necessary. Add more salt and pepper according to your preference.
Once the jackfruit moqueca is ready, remove the pan from the heat. Garnish with fresh cilantro leaves for a burst of freshness and color.
Serve the Jackfruit Moqueca hot over a bed of cooked white rice.

Ingredients

Instructions

Nutrition Facts

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