Jerk Jackfruit – A New Look at Meat Substitutes

Full Jerk Jackfruit Recipe

This recipe will easily serve two hungry people


Jerk Paste:
2 scotch bonnet chilies (deseeded – this is very important, scotch bonnet chilies have a real kick. If you’re not a fan of spicy food, cut down on the chili)
2 cloves garlic
2 inches ginger
1 tbsp allspice
1 tsp paprika
1 tsp cinnamon
1 tsp nutmeg
1 tbsp fresh time
1 tsp salt
3 tbsp lime juice
3 tbsp apple cider vinegar
4 tbsp soy sauce
1 tbsp balsamic vinegar
1/2 cup water
1 tbsp tomato puree
3 scallions
2 tbsp brown sugar – this is optional, we left it out but if you want a slightly sweeter aftertaste, this will do the trick
2 tins young green jackfruit (in water)

To Serve with:

Black Rice
Garden Peas
Lime (for squeezing)


1. Core the Jackfruit (as shown in the video)
2. Put all the jerk sauce ingredients in the food processor & whizz them up into a sauce
3. Pour the jerk sauce over the jackfruit, cover in tin foil & bake at 200℃ (392℉) for 45 minutes (take the tin foil off for the last 15 minutes so the excess moisture evaporates & the Jackfruit gets a slight crust)
4. Serve the Jackfruit with black rice, garden peas & slices of mango

Recipe Courtesy of Bosh! and AllPlants