Jacalhoada (Jackfruit “sea” stew)

Name: Jacalhoada (Jackfruit "sea" stew)
Ingredients: 300 g cooked jackfruit; 2 medium potatoes (halved); 300 g hearts of palm (sliced); 300 g cherry tomatoes (halved); 200 g red onion (sliced); 3 bell peppers (red, green, yellow) (sliced); 1 sheet nori seaweed (crumbled); Extra virgin olive oil; Salt and pepper (to taste); Fresh parsley and chives (to taste)

A glass baking dish filled with roasted potato slices, charred onion rings, tomatoes, herbs, and greens on a light-coloured table.

This is an adaptation of the popular Brazilian holiday dish 'Bacalhoada.' Using jackfruit makes it nutritious and practical. It’s a staple at my family’s gatherings that even non-vegans love!

Ingredients

300 g

cooked jackfruit
2

medium potatoes halved
300 g

hearts of palm sliced
300 g

cherry tomatoes halved
200 g

red onion sliced
3

bell peppers (red, green, yellow) sliced
1 sheet

nori seaweed crumbled
Extra virgin olive oil
Salt and pepper to taste
Fresh parsley and chives to taste

Instructions

Boil potatoes in salted water until tender but firm (al dente).
Drizzle olive oil in a baking dish. Layer the ingredients: potatoes, jackfruit, hearts of palm, onions, tomatoes, and peppers.
Season each layer with salt, pepper, and a sprinkle of crumbled nori (this gives it the "sea" flavor!).
Top with fresh parsley, chives, and a generous drizzle of olive oil.
Bake at 220°C (428°F) for 30 minutes until the vegetables are golden and tender.

Notes

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