Jackfruit Guatita
An Ecuadorian stew featuring tender jackfruit in a rich and creamy peanut sauce served alongside a mound of white rice and avocado.
Ingredients
3 lbs DOLE® Shredded Young Green Jackfruit in Brine, drained
1 gallon water
6 ea cilantro stems
2 Tbsp cumin, ground, divided
10 ea garlic cloves, crushed
1 qt whole milk, divided
1 cup peanut butter, smooth
¼ cup butter, unsalted
2 cups red onions, diced
2 cups white onions, diced
2 cups roma tomatoes, seeded and diced
1 Tbsp achiote powder
1 Tbsp oregano, dried
1 qt baby red potatoes, peeled and diced
2 tsp salt, kosher
hot sauce, optional
5 cups white rice, cooked
3 cups DOLE Chef-Ready Cuts Diced Avocado, thawed
1 Tbsp lime juice
Directions
- In a large pot, cover the jackfruit with water, cilantro, cumin and garlic, and simmer for 30 minutes. Drain and save 1 quart of the broth, and 4 garlic cloves.
- Mix 1 cup of the milk with the peanut butter.
- Mince the reserved garlic cloves and cook them in a sauté pan over medium - high heat with the butter, onions, tomatoes, achiote and oregano until the onions are translucent and aromatic.
- Blend this with the peanut butter and milk to form a smooth sauce.
- Combine the sauce, reserved broth, jackfruit and potatoes into a large pot and simmer for 30 minutes until the potatoes are tender.
- Season with salt and optional hot sauce.
- Serve with white rice and avocadoes tossed in lime juice.
- Optional additional garnishes would be more sliced tomatoes, or pickled red onion.