Cajun spiced fonio with pulled jackfruit

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Ingredients

• For the pulled jackfruit:
• ¾ cup of canned jackfruit, drained
• ½ a tablespoon of olive oil
• 1 clove of garlic, minced
• 1 tablespoon of tomato puree
• 1 teaspoon of smoked paprika
• 1 teaspoon of dried oregano
• ½ teaspoon of ground cumin
• 1 cup of vegetable stock
• For the Fonio:
• 1 tablespoon of olive oil
• ½ a red bell pepper, finely diced
• ½ a green bell pepper, finely diced
• 1 small red onion, finely diced
• 1 small stick of celery, finely diced
• 1 tablespoon of tomato puree
• 1 teaspoon of cayenne pepper
• 1 teaspoon of smoked paprika
• 1 teaspoon of dried oregano
• 1 teaspoon of ground coriander
• 1 teaspoon of ground cumin
• ½ a cup of fonio
• 1.5 cups of vegetable stock

Instructions

1. To prepare the jackfruit, heat the olive oil in a small saucepan over a low/medium heat. Add the garlic and sweat gently until tender.
2. Add the tomato puree, oregano, paprika and ground cumin. Stir well to combine.
3. Add the jackfruit and stir well to coat in the seasonings.
4. Add the stock and bring to a gentle boil. Reduce to a simmer for 7-10 minutes until the jackfruit is tender and cooked through and the sauce has reduced.
5. Whilst the jackfruit is cooking you can prepare the fonio. Heat the oil in a large saucepan over a low/medium heat. Add the onion, celery and peppers. Cook for 4-5 minutes until tender and softened.
6. Add the tomato puree, herbs and spices. Stir well.
7. Add the stock and bring to a boil.
8. Add the fonio and stir constantly until the liquid is almost completely absorbed. Cover the pan and reduce the heat to low, cooking for 6-7 minutes until the liquid is completely absorbed and the fonio is cooked through.
9. Run a fork through the cooked fonio to separate the grains. Shred the jackfruit using two forks and add to the fonio to serve.