Jackfruit Guatita

An Ecuadorian stew featuring tender jackfruit in a rich and creamy peanut sauce served alongside a mound of white rice and avocado.

Total Time:
1.5 hours

Servings:
10

Ingredients

3 lbs prepared green jackfruit, shredded

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

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.