With summer arriving in Goa, the state’s markets are brimming with seasonal delights, and one of them is the jackfruit, which is found in abundance. Chef Alison Melroy Fernandes, chef faculty at the Kamaxi College of Culinary Arts (KCCA), Verna, skillfully incorporates this indigenous-to-India fruit into his culinary creations. His dish highlights the vibrant flavours and versatility of the jackfruit, which is often utilised as a meat substitute in vegan dishes, offering a delightful fusion of local produce with global gastronomic influences. This innovative approach celebrates Goa’s rich bounty in a diverse culinary context.
Serves- 2
Preparation time- 30 min
Ingredients:
Raw Jackfruit flesh – 250gms
Red Onions – 80gms
Cajun Spice – 10gms
Paprika Powder – 10gms
Cumin Powder – 10gms
BBQ Sauce – 50gms
Vegan Cheddar Cheese – 1 slice
Salt and Pepper – as per taste
Method:
Begin by sautéing onions in a little cooking oil until they turn translucent. Add the raw jackfruit flesh and continue cooking until it starts to develop a golden colour and crisp texture.
Next, season the jackfruit with Cajun spice, paprika powder and cumin powder. Add a little water as needed, cover and let it simmer until the jackfruit softens to a texture resembling a burger patty.
To serve, scoop the desired portion of the seasoned jackfruit onto a burger bun and garnish as desired. This flavourful dish makes for a delightful and innovative vegan twist on a classic burger.
