Keep it in the (Jackfruit) family: Chataigne!
On one leg of my nomadic life journey, I moved to Singapore and lived there for several years. From day 1, I could not help but notice the similarities between this Southeast Asian country and my Caribbean home-country of Trinidad and Tobago. There was something in the air… dense and humid; greenery everywhere, making its presence felt even in the heart of the city. And the food! I found so many of my childhood staples readily available in supermarkets and local food stalls. Vegetables (zaboca – avocado), fruits (five fingers – star fruit), beverages (sorrel – roselle). The connections between Asia and the Caribbean are vast and colorful but when it comes to food – I keep discovering new things.
A friend recently described to me a curried dish made with jackfruit in parts of Asia. I did not grow up eating jackfruit in Trinidad, but we did have a similar dish made with a rather similar fruit called Chataigne or Breadnut. These fruits are related, and the unripened versions may be cooked like vegetables.
Fun fact: given that Chataigne was brought to the Caribbean from Asia, it is not surprising that curry Chataigne makes an appearance at festive occasions like Divali in the Hindu community.
Preparation of Chataigne may take some time, so don’t be shy in recruiting some extra hands at home to help out. As with many things in life… the effort and anticipation only heightens the pleasure of eating the final result.
CLEANING PROCESS
The spiky skin is soft enough to be cut with a knife until a honeycomb-like pattern becomes visible. The fruit is then cut lengthwise into segments to simplify separation of the seeds and the thin fleshy bits between the seeds. See video for an overview. Most of the fruit is cooked and eaten, except the skin, the tough central core of the fruit, and the shell of the seeds.
RECIPE FOR CURRY CHATAIGNE
- 2 Large Chataigne (cleaned)
- 3 Tbs Cooking Oil
- 1 Large Onion
- 6 Cloves Garlic
- 1 Bundle Chardon Beni (substitute with cilantro)
- 1 Bundle Chives
- 4 Sprigs Fine Thyme
- 5 Curry Leaves
- 1 Cup Water
- 4 Tsp Curry Powder
- 8 Pimento Peppers (mild-sweet peppers)
- 1 Pack Coconut Powder
- Salt to Taste
- 1 Hot Pepper
- Garlic Powder/Onion Powder
- Dry Pepper Flakes
- Black Pepper
Directions:
- Prepare a dry green seasonings mixture by finely chopping chardon beni, garlic, onion, chive, thyme, pimento peppers. (half of this can be blended and half chopped).
- In a deep bottom pot (non-stick) heat the oil. Add chopped garlic. When the garlic begins to change its color, add all other chopped seasonings
- Add curry powder and fry for about 30 seconds
- Add Chataigne together with blended green seasoning, garlic powder, onion powder, black pepper, red pepper flakes. Mix all ingredients and cook on medium heat.
- Add salt and pepper to taste
- Mix coconut powder and water and add to the pot. Ensure that there is enough liquid to cover the Chataigne.
- Leave to simmer until the seeds are soft. The final dish should not contain a lot of liquid, though you should add additional water if necessary to ensure that the seeds are well cooked.
This can be eaten with your choice of accompaniment like rice, or a fresh roti. Enjoy!
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