Jackfruit Feijoada

This jackfruit feijoada recipe was specifically made for the Rio Carnival, 294 years after the first recorded celebration, as it is recognised as the Brazilian national dish.


prep 8:00       total 9:20


10 servings



1kg/2.2lb raw jackfruit, peeled and cut into chunks
250g/9oz dried red mung beans
100g/3.5oz fermented black beans
200g/7oz white onion
50g/2oz garlic, peeled and crushed
1-1.5 litres/quarts water or vegetable stock
30ml/1fl oz liquid smoke (optional)


1.Soak red mung beans in cold water overnight to rehydrate.
2.Boil rehydrated mung beans, white onion, and garlic in water or vegetable stock for 1 hour or until beans are tender.
3.Add liquid smoke, fermented black beans, and jackfruit. Simmer for 20 minutes or until jackfruit is fork tender.
4.Season with salt if needed.

Author's Comments

If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/jackfruit-feijoada/

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