I’ve never been able to resist Caribbean food; probably because it’s in my heritage! One of my favourite's of Jamaican cuisine is jerk. Although traditionally chicken would be marinated, there are so many great substitutes. This Jamaican Jerk Jackfruit with Rice and Peas is the perfect version of this traditional dish. The jerk marinade has a spicy kick to it, while the rice and peas has a filling but also cooling flavour from the coconut milk. The jackfruit has a stringy ‘meaty’ texture, and the dish as a whole makes for great party food.
Jerk marinade is actually very easy, and pretty much just involves putting ingredients in to a blender! You can vary the amounts of ingredients. While I adore tones of garlic, I understand not everyone does. Watch out for the scotch bonnet; turns out some scotch bonnets are hotter than others (as Louise found out when she tried my first batch! Errr, sorry!). If you don’t like spicy, leave the scotch bonnet out all together. I’d say the essential spice in the marinade, which gives a more traditional flavour, is the allspice. I’ve chosen to add cinnamon and nutmeg for a richer flavour, but feel free to leave these out if you want.
Jackfruit is a magic fruit when it comes to these sorts of savoury dishes. It became known for being a replacement for pulled pork, as when you ‘pull’ and separate it with your hands, it has a stringy and ‘meaty’ texture. Other alternatives can be tofu, cauliflower or even other vegetables like peppers. It's Really up to you and your taste buds.
Rice and Peas is the perfect (and traditional) match for jerk flavoured food. The rice is cooked with coconut milk, which it soaks up with the water it’s cooked in. It is lovely and cooling with the jerk. Long grain rice or basmati rice are quick and easy with this recipe. Wholegrain rice will work well but has a longer cooking time. I love wholegrain as it’s healthier and has a great earthy taste. Have fun with the beans you put in; while kidney beans are more traditional, black beans and black eyed peas are totally delicious. Have a combo of two if you like, or, just use what’s in your cupboard. All pulses are equally delicious here, and it can make the dish your own - our favourite thing to do!
Jamaican Jerk Jackfruit with Rice and Peas
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
Jerk Jackfruit
- ½ white Onion
- 1 bunch Spring onion
- Thumb sized piece ginger
- 4 cloves garlic
- Scotch Bonnet (optional if like spicy food - half or whole)
- 2 tablespoon fresh thyme leaves (or 1 tablespoon dried thyme)
- 3 tablespoon Soy sauce / tamari (use tamari if gluten free)
- 1 tablespoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- Juice of 1 Lime
- 2 tablespoon Olive oil or rapeseed oil
- 2 tablespoon Brown sugar / coconut palm sugar
- 3 tablespoon 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)
- Extra lime slices (to serve)
Rice and Peas
- 200 g uncooked rice (basmati rice is delicious but wholegrain rice also works well and is healthier) (1 ⅓ cup)
- 400 g coconut milk (1 tin or 1 ¾ cups)
- 1 bunch spring onions, finely chopped
- 2 tablespoon fresh thyme leaves (or 1 tablespoon dried thyme)
- 3 cloves garlic, crushed
- 1 teaspoon allspice
- 250 g cooked beans e.g. kidney beans, black-eyed peas (1 400g tin, drained, or 1.5 cups)
Instructions
Jerk Jackfruit
- Put all the ingredients, except the jackfruit and extra lime, in a food processor. Blend together until all ingredients are combined.
- Drain the jackfruit and ‘pull’ it apart with your fingers until it is in stringy pieces. Put in a Tupperware which has a sealed lid.
- Pour the jerk marinade over the jackfruit and mix in (you can keep behind around a third of it for extra sauce later).
- Put it in the fridge for an hour, if possible, to let the flavours sink in.
- Fry the jerk jackfruit in some 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)
- Heat up the sauce you set aside in a pan.
- Serve with the rice and peas, the extra sauce, lime slices and some fried or baked plantain.
Rice and Peas
- Rinse the rice and place in a large saucepan.
- Add half the amount of water the rice requires to cook. Add the spring onions, garlic, thyme and allspice.
- Cook for half the cooking time required. Then add the tin of coconut milk and the beans (drained and rinsed).
- Stir regularly over a medium heat to ensure the rice doesn’t start sticking to the bottom of the pan. You may need to add more water if the rice isn’t fully cooked or is looking too dry.
- Once the cooking time is complete, test that the rice is cooked. Cook for longer and / or add more water if needed.
Sharon says
A tasty, exciting, spicy and substantial Caribbean dish. Really like how all the ingredients come together to produce jerk flavour and texture.
Nick says
Great flavour and texture.
Georgia Solomon says
This was such a hit!
Louise-Claire Cayzer says
So happy you liked it! It's one of our faves.
Louise-Claire Cayzer says
Oh Yay! So happy you liked it! It's one of our faves too.
ava says
hi!! does this last in the fridge at all if you have leftovers??
Louise-Claire Cayzer says
HI Ava,
Yes, this lasts for up to 5 days in the fridge, just heat through to eat it.
I haven't ever had enough left over to freeze it to test that outcome, however, I do know it could be frozen, I'm just not sure how the texture would be, but it would be safe to reheat and eat.