canned young jackfruit, rinsed and roughly flaked
onion, finely chopped
garlic, peeled and crushed
canned coconut cream
Scotch Bonnet pepper, or more according to heat preference
In a bowl, cover canned young jackfruit in lemon juice. Mix well. Set aside.
In a deep saucepan over medium heat, add vegetable oil. Sauté onion until soft and lightly golden (10m).
Add to cook garlic, curry powder, ground cumin, and ground coriander until fragrant (2m). Mix in ¼ cup water to create a paste.
Stir in remaining ingredients until coconut cream is dissolved.
Stir in jackfruit, making sure it's submerged. Add water, if necessary. Bring to a boil. Reduce heat to simmer for 1h. Stir occasionally.
canned kidney beans, drained and rinsed
rice, washed and drained
In a pan, bring 1 cup of water and all ingredients but rice to a boil.
Add rice and quickly stir to combine.
Turn down heat to simmer until rice has absorbed the liquid and is tender (25m).
ripe plantain, peeled and ends trimmed
Cut ripe plantain into slightly less than ½ inch diagonally.
In a pan over medium-high heat, warm vegetable oil.
Fry plantain on each side until it starts to caramelize (2m). Do not let it burn.
Serve this meal family-style. Serve rice and peas in a bowl, fried plantain on a plate, and jackfruit curry in a large serving bowl.
Optionally, garnish with lime / lemon, scallions, and Caribbean habanero pepper sauce.