Drain the jackfruit, reserving the liquid. Season the jackfruit with seasoned salt, garlic powder, onion powder, sage, curry, basil, cumin, salt and pepper.
In a large pot, add oil, sugar, and garlic and cook over high heat until it begins to bubble and caramelize.
Add seasoned jackfruit, and allow to brown on one side. Carefully flip over to brown on the other side.
Once completely browned, add onions, tomatoes, green peppers, and allspice.
Reduce the flame to medium and allow to simmer covered, stirring occasionally for about 10 minutes.
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.
Serve spooned over rice and peas.
Rice and Peas
Combine coconut milk, water, allspice, salt, pepper, thyme and garlic in a medium saucepan over medium-high heat, and bring to a boil.
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.
Remove pan from heat; remove the pepper (taking care not to puncture), thyme sprigs, and garlic and discard.
Gently stir in the beans and cover and let stand 5 minutes before serving.
