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.
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.
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.