Perfect with a crisp green salad.
Servings: 4
Total Time: 45 minutes
Ingredients:
- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- 1 tsp ground cinnamon
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 2 tsp chipotle hot sauce
- 1 tbsp apple cider vinegar
- 4 tbsp BBQ sauce
- 200g can chopped tomato
- 2 x 400g cans young jackfruit in salted water
Method:
- Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins.
- Next add the hot sauce, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water.
- Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.
- Once cooked, use a fork to make sure all of the jackfruit is well shredded. Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness.