Name: Spicy Jerk Jackfruit with Rice and Peas
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 6 servings
Cuisine: caribbean
Ingredients: 0.5 null white onion; 1 bunch spring onion; null null ginger (thumb sized piece); 4 cloves garlic; null null scotch bonnet (optional, half or whole); 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme); 3 tbsp soy sauce (or tamari if gluten free); 1 tbsp allspice; 0.5 tsp nutmeg; 0.5 tsp cinnamon; 1 null lime juice (juice of 1 lime); 2 tbsp olive oil (or rapeseed oil); 2 tbsp brown sugar (or coconut palm sugar); 3 tbsp apple cider vinegar (optional, but makes the sauce go further without adding lots more oil); 400 g jackfruit pieces (~1 tin / jar or ~3 cups); null null extra lime slices (to serve); 200 g uncooked rice (basmati rice is delicious but wholegrain rice also works well and is healthier, 1.33 cup); 400 g coconut milk (1 tin or 1.75 cups); 1 bunch spring onions (finely chopped); 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme); 3 cloves garlic (crushed); 1 tsp allspice; 250 g cooked beans (e.g. kidney beans, black-eyed peas, 1 400g tin, drained, or 1.5 cups)

Instructions

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1

Put all the ingredients, except the jackfruit pieces (400 g) and [extra lime slices], in a food processor. Blend together until all ingredients are combined.
2

Drain the jackfruit pieces (400 g) and ‘pull’ it apart with your fingers until it is in stringy pieces. Put in a Tupperware which has a sealed lid.
3

Pour the jerk marinade over the jackfruit pieces (400 g) and mix in (you can keep behind around a third of it for extra sauce later).
4

Put it in the fridge for an hour, if possible, to let the flavours sink in.
5

Fry the [jerk jackfruit] in some [olive oil] or bake in the oven at 200⁰C for around 25 minutes with foil covering the [jackfruit] (this will help keep the moisture in). Then cook in the oven for a further 10 minutes with the foil off (to give it a little bit of crispiness).
6

Heat up the sauce you set aside in a pan.
7

Serve with the [rice and peas], the extra sauce, [lime slices] and some fried or baked plantain.
8

Rinse the uncooked rice (200 g) and place in a large saucepan.
9

Add half the amount of water the [uncooked rice] requires to cook. Add the spring onions (1 bunch), garlic (3 cloves), fresh thyme leaves (2 tbsp) and allspice (1 tsp).
10

Cook for half the cooking time required. Then add the coconut milk (400 g) and the cooked beans (250 g) (drained and rinsed).
11

Stir regularly over a medium heat to ensure the [uncooked rice] doesn’t start sticking to the bottom of the pan. You may need to add more water if the [uncooked rice] isn’t fully cooked or is looking too dry.
12

Once the cooking time is complete, test that the [uncooked rice] is cooked. Cook for longer and / or add more water if needed.