We’re all going to die, all of us. What a circus! That alone should make us love each other, but it doesn’t. We are terrorised and flattened by life’s trivialities; we are eaten up by nothing.”
-BUKOWSKI
Anyone that has been for a visit to a supermarket or food store lately has probably seen what we’ve seen - stock shortages, empty shelves and outright mayhem.
After being forced to venture into Woolworths for our weekly shop after our usual online order had been cancelled, I noticed something interesting. The health food aisle was almost untouched! Although the timing may not be ideal, I thought this could be a positive thing - people may be forced to venture out of their usual shopping habits and instead purchase ingredients they may not be familiar with using but have a greater shelf life than the typical meat-and-three-veg style meals.
One of these is canned jackfruit, the star ingredient in our jackfruit tacos. While we buy this in bulk, smaller cans can be found in the health food aisle at Woolies.
Jackfruit is an extremely versatile plant-based meat substitute, while also providing fibre, antioxidants and minerals.
Here is a recipe for the marinate we use at the cafe to create our Jackfruit Tacos. Get creative though! This marinated jackfruit could be used in stir-fries, on top of pizzas, in a burger or a wrap.
RECIPE
2 cans young jackfruit, drained and rinsed and then shredded by hand
MARINATE
1/2 cup coconut sugar
1/2 cup light/gluten free soy sauce
3 tb water
2 tsp rice vinegar
1 tsp siracha (chilli sauce)
1 tb garlic powder
1 tsp sesame oil
1/4 tsp ground ginger
1 tb corn starch
Pepper, to taste
Add all marinate ingredients in a bowl and give it a quick stir. Next, add shredded jackfruit and ensure it is coated in the marinate. Leave for a few hours before serving. The jackfruit will keep in a fridge for up to one week.
