Surinamese roti with jackfruit

Perhaps the most famous Surinamese dish of all time: roti! This recipe for Surinamese roti contains the classic flavours you love about roti. But by replacing the chicken with jackfruit, this time you will have a veggie roti. Jackfruit is an Asian fruit with a fleshy structure that easily absorbs flavours. The fruit is therefore very suitable for marinating or stewing. Just like we do in this recipe. And yes, you can eat this dish with your hands. Enjoy!

2 onions
1 clove garlic
½ madame Jeanette
2 tbsp olive oil
4 tl masala
1 tsp cumin
1 tsp turmeric
350 gr baby potatoes (or 3 large potatoes)
250 gr garter (or green beans)
1 tbsp sugar
3 eggs
salt and pepper
2 a 3 roti pancakes
1 tsp chiliflakes (optional)

And from Fairtrade Original:
1 can of Young Jackfruit
Soy sauce

Chop the onion and finely chop the garlic and Madame Jeanette. Heat the oil in a thick-bottomed pan and fry the onion together with the garlic and madam Jeanette for about five minutes until it looks a little glassy.

Stir in the masala, cumin and turmeric and fry. Finally pour in a dash of soy sauce.

Cut the potatoes in half (or peel the potatoes and cut them into pieces) and rinse the Jackfruit well under the cold tap and drain.

Add the potato and Jackfruit to the onion mixture and stir. Add water so that the potatoes and Jackfruit are not completely covered and leave to simmer on low heat for about forty minutes, stirring regularly, until the potatoes are cooked and the jackfruit falls apart.

Pour in a little water every now and then if the mixture gets too dry. Season to taste with salt and pepper when cooked.

Remove the dots from the garter and cut them into pieces of about five centimetres. Blanch the garter for about four minutes in boiling water with some sugar and salt until al dente and rinse cold under the tap to prevent it from boiling on. You can heat the garter with the jackfruit and potatoes before serving.

Boil the eggs for eight minutes until they are hard, scare them, peel them and cut them in half.

Heat the roti pancakes in a dry frying pan until warm. Place a pancake on each plate, spoon in the vegetable/potato mixture and place the boiled egg on top. Sprinkle with some chili flakes if you like extra spice.