Caribbean Feast - Gaz Oakley

Ingredients

• 3 tins Young Jack Fruit in brine, drained & patted dry then pulled into bitesized pieces (remove seeds if you prefer)
• 1 tbs Vita Coca Coconut Oil
• 3 Spring Onions, finely sliced
• 3 Cloves Garlic, minced
• 1/2 Scotch Bonnet Chilli (use a full 1 for extra spicy)
• Thumb sized piece ginger, minced
• 1 Yellow Pepper, deseeded & cubed
• 1 cup/200g Black Beans, from a tin. Drained & rinsed.
• 1 tbs All Spice
• 2 tsp Ground Cinnamon
• 3 tbs Soy Sauce
• 5 tbs Tomato Puree
• 4 tbs Coconut Sugar
• 1 cup/240ml Pineapple Juice
• Juice 1 lime
• 1 tbs Fresh Thyme Leaves
• 2 tsp Sea Salt
• 1 tsp Cracked Black Pepper
• 1 Tin Kidney Beans, liquid reserved
• 1 Tin Coconut Milk
• 3 tbs Fresh Thyme
• Pinch Sea Salt & Black Pepper
• 1 & 1/2 cups/340g Long Grain Rice, rinsed
• Vegetable stock, if needed
• 2 Plantain, peeled & cut into cm discs
• 2 tbs Vita Coca Coconut Oil
• 2 tbs Coconut Sugar
• Pinch Salt & Pepper
• 1/2 Fresh Mango, peeled and cubed
• 1 tsp Fresh Chilli, chopped fine
• Handful Fresh Coriander
• Juice of Half a Lime