• Total: 35 m
  • Recipe Yield: 5
CLEO TV, New Soul Kitchen, Sweet Tooth

Source: New Soul Kitchen / CLEO TV

Ingredients

  • Island Stew Jackfruit
  • 1 can jackfruit
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sage
  • 1 tablespoon curry powder
  • 1 teaspoon basil
  • 1 teaspoon cumin
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 large tomato, diced
  • 6-8 whole allspice berries
  • ½ green pepper, diced
  • 1 cup baby carrots
  • 4 medium sized red potatoes, cubed
  • 3 sprigs fresh thyme
  • 1 habanero pepper
  • Salt to taste
  • Pepper to taste
  • ---
  • Rice and Peas
  • 1 can coconut milk
  • ¼ cup water
  • 6 allspice berries
  • 4 fresh thyme sprigs
  • 1 clove garlic, crushed
  • 1 cup long grain white rice, thoroughly rinsed
  • 1 can dark kidney beans, rinsed and drained
  • 1 scotch bonnet pepper or habanero pepper
  • Salt to taste
  • Pepper to taste

Instructions

Island Stew Jackfruit

  1. Drain the jackfruit, reserving the liquid. Season the jackfruit with seasoned salt, garlic powder, onion powder, sage, curry, basil, cumin, salt and pepper.
  2. In a large pot, add oil, sugar, and garlic and cook over high heat until it begins to bubble and caramelize.
  3. Add seasoned jackfruit, and allow to brown on one side. Carefully flip over to brown on the other side.
  4. Once completely browned, add onions, tomatoes, green peppers, and allspice.
  5. Reduce the flame to medium and allow to simmer covered, stirring occasionally for about 10 minutes.
  6. Add carrots, potatoes, thyme, reserved jackfruit liquid, and a habanero on top. Cover and allow to simmer until the potato and carrots are soft, about 15-20 minutes, stirring occasionally.
  7. Serve spooned over rice and peas.

Rice and Peas

  1. Combine coconut milk, water, allspice, salt, pepper, thyme and garlic in a medium saucepan over medium-high heat, and bring to a boil.
  2. Stir in rice and reduce the heat to low. Place the pepper on the top and cover and cook 20 minutes, or until all the liquid is absorbed.
  3. Remove pan from heat; remove the pepper (taking care not to puncture), thyme sprigs, and garlic and discard.
  4. Gently stir in the beans and cover and let stand 5 minutes before serving.

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