Tamarind Braised Jackfruit Arepa Recipe

In a heatproof bowl or jar combine rice vinegar, water, sugar, salt and optional red pepper flakes. Stir until sugar and salt dissolve.

Add cauliflower florets and sliced red onion to the jar, press down so liquid covers the vegetables. Let cool to room temperature, then refrigerate at least 30 minutes (ideally 2 hours) to pickle. Can be made up to 3 days ahead.

In a medium bowl combine the pre-cooked cornmeal and salt. Gradually add warm water while stirring with a wooden spoon until a soft dough forms. Let rest 5 minutes.

Divide dough into 4 equal portions (makes 4 small arepas). Shape each into a ball and flatten to about 1/2-inch (1.2 cm) thick discs, smoothing edges with wet hands.

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon vegetable oil. Cook the arepas 4–5 minutes per side until golden and a crust forms. Reduce heat if they brown too quickly. Transfer to a baking sheet and, if desired, finish in a 350°F (175°C) oven 8–10 minutes to ensure cooked through.

Keep warm, split open partially before assembling or serve whole as a base.

Prepare the jackfruit: shred the drained jackfruit with your fingers or two forks, removing any tough core pieces so you have pull-apart strands resembling shredded meat.

Heat 1 tablespoon neutral oil in a wide skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent.

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Stir in the shredded jackfruit, tomato paste, tamarind paste, soy sauce, brown sugar, cumin, smoked paprika, salt and pepper. Mix to coat the jackfruit and cook 2–3 minutes to develop flavor.

Add 3 tablespoons vegetable broth (or water), reduce heat to low, cover and simmer gently 12–15 minutes, stirring once or twice. If the mixture looks dry, add another tablespoon of water. The tamarind should mellow and create a saucy glaze; adjust seasoning (salt, sugar, tamarind) to taste.

Uncover and increase heat to medium-high for 2–3 minutes to reduce any excess liquid and crisp some edges, stirring to avoid burning. Remove from heat and keep warm.

In a small saucepan over medium heat combine 1/2 cup coconut milk and the green curry paste. Stir and cook 1–2 minutes until aromatic to bloom the spices.

Add drained diced tomatoes, remaining coconut milk, vegetable broth, lime juice, brown sugar and optional fish sauce. Stir to combine and bring to a gentle simmer for 5–6 minutes until slightly thickened. Taste and adjust salt, lime or sugar as needed.

Keep warm until assembly.

Heat 1/4 cup neutral oil in a small skillet over low–medium heat. When oil is warm (not smoking), add the thinly sliced garlic in a single layer. Fry, stirring gently, until golden brown and crispy, about 2–3 minutes. Remove garlic with a slotted spoon to paper towels and sprinkle with 1/4 tsp salt.

Gently toss together cilantro, mint and basil in a small bowl and set aside.

If your arepas were split, open each one to create a pocket or slice them partially to create a sandwich base. If not split, place whole arepa on plate as a base.

Spoon a generous 2–3 tablespoons of the green curry tomato coconut sauce onto each arepa as the first layer.

Top with about 1/2 cup of tamarind-braised jackfruit per arepa, pressing lightly so it sits on the sauce.

Add 2–3 tablespoons of pickled cauliflower and red onion on top of the jackfruit for brightness and crunch.

Scatter a tablespoon of crumbled feta over each arepa, then sprinkle with the fresh herb mix (about 1 tablespoon per arepa).

Finish with a few pieces of crispy garlic and a squeeze of lime. Serve immediately while warm.