Catapulted to popularity a couple of years ago as a perfect vegan alternative to pulled pork, the unripe flesh of the jackfruit is great as a meat replacement in other dishes too. Like this dip/mix/salsa which is the perfect recipe to cook on a sunday ready for a lazy meal during the week or as a hearty snack - what will you do with yours?
1 can Ceres Organics Jackfruit (Drained)
1 tbsp Cumin seeds
1 tsp Paprika
2 tsp Coconut oil
1 Small onion (chopped)
1 Clove garlic (chopped)
1-2 tbsp Ceres Organics Sriracha sauce (depending on how much spice you like)
1 can Ceres Organics Chopped tomatoes
1 can Ceres Organics Black beans
Drain and squeeze water out of jackfruit, set aside.
Fry cumin seeds & paprika in the coconut oil until fragrant.
Add onion and garlic and fry until transparent. Add all remaining ingredients.
Simmer until reduced to a thick consistency (you may need to shred jackfruit with fork if it doesn’t fall apart naturally).
Top with coriander and serve hot or cold. This dip/mix/salsa is with chips (like vegan nachos) or tacos, with a little bit of avocado, or as a topping for rice.
Thanks to the team at Ceres Organics for this recipe.