Stimulus generalisation: The secret trick to cope with Lent season


For Christians, Lent is a 40-day period of fasting and spiritual reflection leading up to Easter, the celebration of Christ’s resurrection. During Lent season in Kerala, meat, fish, and dairy are traditionally avoided which is a challenge in a culture where rice is rarely eaten without a non-vegetarian curry. Yet, my family found a way to make vegetarian meals taste familiar, using stimulus generalization.

Stimulus generalization occurs when similar stimuli produce similar responses. In food, it explains why plant-based dishes can mimic the taste and texture of meat. Vegan alternatives use seasoning and texture to trigger familiar taste memories, making transitions to vegetarian diets easier.

Long before vegan meat became popular, my grandmother and mother perfected this approach. Fish curry was made without fish, using raw jackfruit, yam, or soya chunks, prepared with the same spices and coconut-based gravy. Raw jackfruit when cooked absorbed the flavors of the curry and tasted similar to fish or meat due the high fibre content and meaty like texture.The brain, recognizing familiar flavors, responded as if we were eating meat, making Lent easier to follow.

Just as my family’s Lent meals relied on familiar tastes and textures, modern vegan substitutes work the same way. Stimulus generalization bridges the gap, making dietary changes feel natural. Whether through jackfruit curry or plant-based burgers, our taste buds adapt, proving that food is as much about memory as it is about ingredients.

Here is a breakdown of the recipe for anyone who wants to try it out:

Ingredients

  • 250 grams raw jackfruit
  • 1 onion, sliced thinly
  • 1 tablespoon minced ginger
  • 5 garlic cloves
  • 2 green chillies, slit lengthwise
  • 1 cup coconut milk
  • 7-8 curry leaves
  • 1 tomato, quartered
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon vinegar
  • 3 tablespoon coconut oil
  • 2 tablespoons freshly chopped coriander
  • Salt and pepper, to taste
Method of preparation

  • Wash and pressure cook the raw jackfruit for 4-5 whistles and allow it to cool slightly. Discard the seeds and save the pulp for further use.
  • Add the garlic cloves and red chilli to a mortar and pestle to make a smooth paste and add in the vinegar before combining.
  • Heat coconut oil in a pan and saute the sliced onion and curry leaves until aromatic and translucent. Follow it up by adding the reserved chilli-garlic paste, green chillies and ginger.
  • Toss everything around in the pan so that it is coated in the aromatic oil and cooks until it loses its raw smell. Add the tomatoes at this stage along with half a cup of water, cover the pan with a lid and simmer for 4-5 minutes.
  • Add the cooked jackfruit and season the curry with enough salt and pepper. Cook for a couple of minutes before pouring in the coconut milk. Simmer the mixture on a low flame for 5 minutes and get the pan off the heat.
  • Check for seasoning and adjust, if necessary and garnish with lots of chopped coriander. Serve warm with rice, appams, bread or any carb of your choice.

Reference:

Image is AI generated.

Recipe credits: https://www.slurrp.com/article/vegan-raw-jackfruit-moilee-a-flavoursome-kerala-style-curry-1681209360749

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