BBQ Jackfruit with Rice and Beans

Name: BBQ Jackfruit with Rice and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Jamaican
Ingredients: Vegetable oil (enough to shallow fry); 1tsp garlic granules; 200g creamed coconut; 300g white rice; 1 tin kidney beans; 2 cloves garlic; 1 spring onion; 1 avocado (optional); 2tsp barbecue seasoning; 200g plain flour; 1 tin young green jackfruit; 1 meat free chicken flavour stock cube; 2 sprigs fresh thyme; Salt (to taste); 1tsp smoked paprika; 1 white onion; Barbecue sauce (to taste); 1 scotch bonnet chilli

45m

Time

Price

Standard

Difficulty

“A protein packed, delicious meal that's full of smokey flavour”

— By Nature Food

Method

Step 1

Drain the jackfruit, then boil a pot of water with a stock cube and cook the jackfruit for 10-15 minutes with a lid on. Preheat your oven to 200ºC

Step 2

In a bowl, mix 100g plain flour, 1tsp barbecue seasoning, ½tsp garlic granules and ½tsp smoked paprika, the set aside. Add the same ingredients to a second bowl along with a. splash of water, then mix until a smooth batter consistency

Step 3

Drain the jackfruit and dip each segment in the batter, then in the dry flour mix and repeat

Step 4

Heat the oil in a frying pan until sizzling, then fry the jackfruit until golden brown and crispy. Place on paper towel to absorb any excess oil

Step 5

Place the jackfruit in a large oven proof dish and pour over barbecue sauce, then brush to ensure that it’s all evenly coated. Bake for 20 minutes

Step 6

In the meantime, mix the creamed coconut with 400ml hot water. Place in a large pan with the kidney beans and the water from the tin

Step 7

Dice the onion and garlic and add to the pan along with the chilli, spring onion and thyme. Season with salt, then wash the rice and add to the pan. Cook covered until the rice is soft, then serve with the jackfruit and avocado and enjoy!