Oumph! Jerk with Coconut Beans and Rice
Oumph! Jerk with Coconut Beans and Rice
4 portions
Ingredients
280 g Oumph! The Chunk
25 g (15 + 10 g) jerk mixed seasoning pre-mixed or make your own:
2 Tbsp. ground cinnamon
2 Tbsp. black peppercorns
1 Tbsp. thyme
2 tsp. allspice
1½ tsp. cayenne pepper
Half a ground nutmeg
Roast all the spices in a dry pan until they take on a slightly darker colour. Crush or grind everything. For a bit more heat, add a Scotch bonnet – a classic hot chilli commonplace in Jamaican cooking.
2 Tbsp. tomato purée
50 ml coconut cream or other plant cream.
Oil for frying
Rice:
250 g uncooked rice
1 onion
1 garlic clove
1 green chili
400 ml coconut milk
200 ml water
1 Tbsp. vegetable stock powder
1 can boiled black beans
Salt
Instructions
Defrost Oumph! The Chunk. Mix with jerk seasoning, tomato purée and cooking cream. Take 15 g of the Jerk seasoning and alow to marinate for a few hours or fry directly. Fry over a medium heat in plenty of oil until golden brown all around. Season with salt.
Rice:
Chop the onions, garlic and chili. Sauté in a frying pan over medium heat for a few minutes. Add the rice and the rest of the jerk spices. Fry a few more minutes while stirring. Add the coconut milk, water and stock. Allow to simmer without the lid over a low heat and stir occasionally. When the rice is almost done, add the drained and rinsed beans – cook until hot.
Serve with e.g. fried plantain and diced tomatoes. Ya man!
