Oumph! Jerk with Coconut Beans and Rice

Oumph! Jerk with Coconut Beans and Rice

Oumph! Jerk with Coconut Beans and Rice

Serves 4


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

  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 vegan cream.

Oil for frying


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



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.


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!