- Side: If you have extra potatoes, "Tostones" style fried potato slices seasoned with salt make a great crunchy side.
- For a relaxed Cuban experience, pair this hearty dish with a classic Cuba Libre; simply mix dark rum with cola and a generous squeeze of fresh lime juice to cut through the smoky richness of the sauce.
- For a refreshing alcohol-free alternative, try a chilled Ginger Beer with a lime wedge, as its zesty, gingery heat perfectly complements the cumin and smoked paprika without competing for attention.
Havana Nights: Smoky Jackfruit "Ropa Vieja"
Transport your tastebuds to Havana with this smoky, plant-based twist on the Cuban classic Ropa Vieja, featuring tender jackfruit simmered in a rich tomato-pepper sauce. Served over hearty Congri rice, this vibrant dish delivers all the savory depth of the original with a sustainable, modern edge.
Servings 4
Equipment
- Reishunger Digital Rice Cooker (or a large pot with lid)
- Large frying pan or braising pan
- Cutting board and knife
- Two forks (for shredding jackfruit)
- Colander
- Measuring cups / spoons
Ingredients
For the Smoky Jackfruit (Ropa Vieja):
- 2 cans (approx. 800g total) Young Green Jackfruit in brine (not syrup) drained and rinsed
Vegetables:
- 2 large Onions sliced into thin strips
- 2 Bell Peppers Red or Yellow preferred, sliced into thin strips
- 4 cloves Garlic finely minced (or 1 tsp Garlic, dried)
Sauce Base:
- 1 can (400g) Diced Tomatoes
- 3 tbsp Tomato Paste
- 1 tbsp Soy Sauce adds savory depth
- 1 tbsp Apple Cider Vinegar or White Balsamic
- 1 tsp Maple Syrup to balance acidity
Spices:
- 1 tbsp Smoked Paprika essential for the meaty flavor
- 1 tbsp Cumin ground
- 1 tbsp Oregano dried
- 1 tsp Salt adjust to taste
- 1/2 tsp Black Pepper.
- 2 Bay Leaves.
- 2-3 tbsp Olive Oil or Rapeseed Oil.
For the Congri (Rice & Beans):
- 400 g Basmati Rice approx. 2 cups, rinsed
- 1 can (400g) Kidney Beans drained and rinsed
- 1 small Onion finely diced (optional, for flavor base).
- 1/2 tsp Cumin
- 1 Bay Leaf
- Water according to rice cooker instructions, approx. 1.25 ratio or 500ml
Garnish (Optional but recommended):
- Spring Onions sliced (green parts only).
- Vegan Sour Cream a dollop per serving.
Instructions
Prepare the Jackfruit (Meat Substitute):
- Drain and rinse the jackfruit thoroughly in a colander.
- Cut off the hard triangular core from the jackfruit pieces (you can finely chop these cores to avoid waste or discard them for a more uniform texture).
- Squeeze the remaining fibrous chunks to remove excess water.
- Using your hands or a fork, shred the chunks until they resemble pulled meat.
Start the Congri (Rice):
- In your Reishunger Digital Rice Cooker, combine the rinsed rice, drained kidney beans, diced small onion, 1/2 tsp cumin, 1 bay leaf, and a pinch of salt.
- Add the appropriate amount of water.
- Set to "White Rice" or "Regular" mode and start.
Sauté the Aromatics:
- While rice cooks, heat 2 tbsp oil in a large pan over medium heat.
- Add the sliced onions and bell peppers. Sauté for 8-10 minutes until soft and slightly caramelized edges appear.
- Add the minced garlic and cook for another minute until fragrant.
Build the Ropa Vieja:
- Add the shredded jackfruit to the pan along with the Smoked Paprika, Cumin (1 tbsp), and Oregano. Stir well to coat the jackfruit in the spices and oil. cook for 2-3 minutes to toast the spices.
- Stir in the tomato paste and cook for 1 minute to darken it slightly.
- Pour in the can of diced tomatoes, soy sauce, vinegar, maple syrup, and bay leaves.
- If the mixture looks too dry, add 1/2 cup of water or vegetable broth.
Simmer:
- Reduce heat to low, cover (if you have a lid) or leave open, and simmer for 15-20 minutes.
- The sauce should thicken and cling to the jackfruit, and the flavors should meld.
- Taste and adjust salt or acidity (vinegar) as needed. Discard bay leaves.
Serve:
- Fluff the cooked rice and beans with a fork.
- Serve a generous portion of rice topped with the smoky jackfruit stew.
- Add a dollop of vegan sour cream and a sprinkle of fresh spring onions.
Notes
Serving suggestions:
- Soybeans: Present in the Soy Sauce. (Also present if you use the smoked tofu variation or a soy-based sour cream).
- Gluten (Wheat): Typically present in Soy Sauce.
- Sulphur Dioxide / Sulphites: Often present in Apple Cider Vinegar and sometimes in Tomato Paste or Dried Spices (must be declared if concentration exceeds 10 mg/kg).
- Celery: Present if you use Vegetable Broth instead of water to thin the sauce.
Emission Hotspots:
- While canned tomatoes, beans and jackfruit are convenient, they carry a higher environmental cost than their raw counterparts.
- The rice also adds significantly to the carbon footprint due to rice cultivation’s methane-intensive paddy farming
- Shop to home transportation, if a combustion car is used
Sustainability tips:
- Swap the Rice Variety: Basmati rice often has a higher carbon footprint due to methane emissions from flooded paddies and transport distance. Switch to potatoes (grown locally in Sweden) or oats (like "havreris") which have a significantly lower climate impact and pair beautifully with the smoky stew.
- Tackle the Can Impact: Metal cans are energy-intensive to produce. To reduce this, buy dried kidney beans in bulk and soak/boil them yourself—this eliminates the can entirely and is much cheaper. For tomatoes, look for Tetra Pak (cartons) instead of metal cans, as they generally have a lower lifecycle carbon footprint.
- Double the recipe and freeze portions to reduce cooking energy per serving over time
- Walk or bike to the supermarket and farmer's market to cut transportation emissions
- Utilize Residual Heat: Since the stew simmers for 20 minutes, you can turn off your ceramic cooktop 5-8 minutes early and leave the pan on the hot ring with the lid on. The retained heat is sufficient to finish cooking the dish without consuming extra electricity.
- Guinea pigs 🐹 will love any leftover bell peppers