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5min read

make our Fiery Jerk Jackfruit

by Valentina Concordia

5min read

Tender jackfruit, roasted in our fiery jerk sauce and shredded, perfectly paired with cooling coconut black rice, kidney beans and green peas. Learn how to create our Fiery Jerk Jackfruit dish here!

Prep Time


Cook Time



2 portions


jerk sauce

  • 2 scotch bonnet chillies
  • 2 cloves garlic
  • 2 inch piece of ginger, chopped
  • 3 tbsp lime juice
  • 3 tbsp apple cider vinegar
  • 4 tbsp tamari
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • 1 tbsp soft brown sugar
  • 1 tbsp allspice
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tbsp fresh thyme
  • 1 tsp salt
  • 1/2 cup water
  • 3 spring onions


  • 1 can young green jackfruit (in water or brine)
  • 1 cup kidney beans, cooked
  • 1 cup green peas
  • 1 yellow pepper, diced
  • 2 cups baby spinach

black rice

  • 2/3 cup black rice
  • 1/3 cup coconut milk
  • 1 cup water
  • 1/2 tsp salt



Preheat the oven to 200°C. Add all the ingredients for the sauce into a blender and blitz until smooth.


Drain the jackfruit and transfer into a baking dish, pour over the sauce and stir to combine, cover with foil and cook for 40-45 minutes at 200°C. Then shred the jackfruit using two forks and stir through the baby spinach.


Add the rice, coconut milk and water to a pan, place a lid on top and boil for 25-30 minutes, until the rice is tender and the liquid has been absorbed, then season with salt and stir through the kidney beans and green peas.


Serve up the rice and jackfruit with a garnish of diced yellow pepper.


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

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