Vegan Ethiopian Berbere Jackfruit Stew
Introduction
Today we're diving into the heart of umami-rich ethnic cuisine with a dish that promises to be your new favorite: Vegan Ethiopian Berbere Jackfruit Stew. This dish is a plant-based version of traditional Ethiopian cooking, infused with the deep, spicy flavors of berbere spice mix and the meaty texture of jackfruit, making it a perfect representation of comfort and culture on a plate.
Ingredients
- 2 cans of young green jackfruit in brine, drained and shredded
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 2 tablespoons berbere spice mix
- 1 teaspoon smoked paprika
- 1 can diced tomatoes
- 1 can coconut milk
- 1 cup vegetable broth
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking until fragrant.
- Mix in the shredded jackfruit and berbere spice, coating the jackfruit evenly.
- Pour in the diced tomatoes, coconut milk, and vegetable broth, and bring to a simmer.
- Reduce heat and let the stew simmer for about 30 minutes, or until the jackfruit is tender and the flavors meld together.
- Season with salt to taste and garnish with fresh cilantro before serving.
Serve this warm, comforting stew with a side of homemade injera or rice for a complete meal that will transport your taste buds to the vibrant streets of Ethiopia. Enjoy the blend of spices, textures, and hearty ingredients that make this dish a true culinary delight!
Nia
| Nutritionfacts | Calories: 350 per serving, Fat: 10g, Carbohydrates: 60g, Protein: 8g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Contains coconut. Possible gluten in berbere spice mix. |