Vegan Akoho Sy Voanio (Poulet au coco) is a traditional dish from Madagascar. It is traditionally made with chicken and coconut milk. I decided to make it vegan using jackfruit. It is super simple but really tasty!
The chicken is usually cooked with tomatoes, onions, garlic, and ginger and simmered in coconut milk, saffron, salt, and pepper and it is served with rice.
It is a common Christmas dinner but it’s eaten throughout the year too.
For my vegan version, I’m using jackfruit. I must say though, jackfruit is not a substitute for protein in this case, it is just to mimic the meaty texture. Jackfruit is both a fruit and a vegetable. The unripe fruit is cooked as a vegetable and the brown ripened fruit is eaten fresh.
So for a complete meal, you might want to add some other protein on the side, like legumes or a soy-based product, to help you feel fuller and more satisfied.
Vegan Akoho Sy Voanio (Poulet au coco)
Ingredients
- 2 cans green jackfruit OR vegan chicken/ soy curls
- 1 tsp poultry seasoning or a mix of sage, onion powder, garlic powder, thyme, pepper
- 2 tbsp lemon juice
- 1 can coconut milk
- 1 can vegetable stock fill the coconut milk can
- a thumb of ginger minced
- 1 white onion chopped
- 2 garlic cloves minced
- A pinch of saffron
- 10 cherry tomatoes
- 1 tbsp tomato paste
- Oil to taste
- Rice to serve
- salt and pepper to taste
Instructions
- Cut the jackfruit chunks to make them thinner, then add them to a bowl with lemon juice and poultry seasoning and mix everything. Marinade until ready to use.
- Heat up some oil in a pan. Add onion, garlic and ginger and sauté for 5 minutes.
- Add chopped tomatoes and cook until they break down, then add tomato paste and saffron and mix to combine.
- Add jackfruit, coconut milk, and vegetable stock. Season with salt and pepper.
- Reduce the heat to low and let cook for as long as possible, so the coconut milk will release its oil and create a super creamy sauce (30 minutes, 1 hour would be ideal)
- Serve with rice.
