Jamaican jackfruit rice with jerk sauce

Ingredients for 4 servings:

• 1 can of jackfruit, approx. 400 g
• 2 tbsp oil
• 1 ½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp parsley, chopped
• 1 tsp paprika powder
• ½ tsp salt and pepper, black
• ½ tsp cayenne pepper
• n. B. Cinnamon powder
• e.g. nutmeg, freshly grated
• 1 tsp lime juice
• 500 ml water
• n. B. sugar
• 5 chili peppers
• 5 spring onions
• 6 garlic cloves
• 1 onion(s), red
• 7 sprig(s) Thyme
• 250 ml soy sauce
• 250 ml white wine vinegar
• 2 tbsp olive oil
• 1 lime(s), juice
• 1 tsp ginger powder
• 1 tsp nutmeg
• n. B. Vegetable stock powder
• 1 tsp cinnamon powder
• n. B. sugar
• 1 tbsp salt and pepper
• 250 g rice
• 250 g beans, black

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

Drain the jackfruit and wash thoroughly. Squeeze out as much liquid as possible by pressing the jackfruit pieces into a paper towel. Using a food processor, chop the pieces or slice them thinly with a knife. Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped jackfruit and all the dry spices and cook the mixture for 2-3 minutes, or until the spices release a toasted aroma. Add the lime juice, water, and sugar. Cook, partially covered, for about 25-30 minutes, stirring occasionally, until the mixture is dry. Adjust the salt and heat levels. Add the remaining oil and continue to cook until the jackfruit is golden brown around the edges. Meanwhile, cook the beans for 1 hour unless canned. If using dry beans, soak them in water overnight. Cook your chosen rice according to the package instructions. For the sauce, combine chilies, spring onions, garlic, red onion, thyme, soy sauce, white wine vinegar, olive oil, lime, ginger, nutmeg, vegetable stock, cinnamon, sugar, salt, and pepper in a blender. Then puree and heat until combined. Serve everything together on a plate.