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jackfruit in a skillet

Jackfruit Stew (Brown Stew Jackfruit)

Love green jackfruit? if so, then you are going to love this Caribbean inspired brown stew recipe. Shredded jackfruit  generously seasoned with fragrant spices, then cooked down to yield a finger licking flavour. Completely vegan friendly too!!
Course Main Course
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 135kcal
Author Charla


For the seasoning

  • 2-3 cans jackfruit cored removed and shredded (optional)
  • 3 tablespoon homemade browning sauce (45g) see notes
  • tablespoon all purpose seasoning (22g) see notes
  • 2 teaspoon black pepper (4g)
  • 1 teaspoon paprika (2g)
  • 1 teaspoon onion powder (2g)
  • 1 teaspoon garlic granules (3g)(or powder)
  • 1 teaspoon pink salt (6g)

For the brown stew

  • 2 tbsp olive oil (28g)
  • 1 small onion chopped
  • 4 garlic cloves minced
  • ½ cho cho chopped
  • 1 tbsp tomato puree/paste (14g)
  • 6 sprigs thyme
  • 8 pimento berries
  • 1 cup vegetable stock (236ml)
  • 1 cup hot water (236ml)
  • 1 teaspoon hot sauce (4g)
  • additional pink salt and black pepper to taste


To season the jackfruit

  • Place the jackfruit in a large bowl, if you are shredding the jackfruit then you will need to slice off the core and discard it, then using your hands or a pair of sterilised kitchen scissors to shred the jackfruit.
  • Season the jackfruit with the browning, all purpose seasoning, paprika, onion powder, garlic granules, pink salt and black pepper, making sure all of the jackfruit is coated then set aside.

To stew the jackfruit

  • Heat a skillet on medium heat with olive oil, then proceed to saute the onion and garlic until transparent.
  • Add the cho cho and the jackfruit, then proceed to sear the jackfruit for several minutes.
  • Add the tomato puree/paste, hot sauce, pimento berries, thyme and another splash of browning sauce (only do this if you are using my homemade version).
  • Pour in the hot water and the vegetable broth then stir so everything is evenly combined.
  • Bring the skillet to a rolling boil then reduce the heat to medium-low, cover the pan and simmer for 25-30 minutes, if the liquids levels reduce too much, add a splash of water to replenish.
  • Once cooked, do a taste test and add additional pink salt and black pepper if required.
  • Discard the thyme stems and serve.


  • This is the recipe for my Homemade Browning sauce.
  • If you aren't using my homemade browning sauce and using the store brought kind that DON'T use 3 tablespoons, you one teaspoon is enough.
  • Again, see my Homemade All Purpose Seasoning and Vegetable Broth recipe.
  • You don't have to shred the jackfruit, this is an optional step, you can cook them whole if you wish.
  • Pimento is known as Allspice.
  • If you can't get hold of cho cho (chayote, christophine) use zucchini (courgettes) or bell peppers.
  • Any leftover jackfruit can be frozen for up to a month.


Calories: 135kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 874mg | Potassium: 213mg | Fiber: 4g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 8mg | Calcium: 126mg | Iron: 3mg