Heat a large skillet over medium-high heat and add oil. Once hot add butter and stir to help melt. Add enough plantain to fill a single layer in the skillet.
Fry until golden brown 2 to 3 minutes per side, then turn over for another 2-3 minutes. Remove from the oil and sprinkle both sides with kosher salt while hot.
Jerk jack Fruit
Drain and rinse the jackfruit and add to a large bowl. Use two forks to gently pull apart and shred the jackfruit. Wrap the pulled jackfruit into a clean towel and press out any excess moisture.
Add the jackfruit back to the bowl and toss the jackfruit in the jerk paste making sure that it is fully coated.
In a cast-iron skillet, heat oil over high temp. Add the butter and once melted, add the jackfruit, and spread across the pan in an even layer. Reduce heat to medium and continue for 20 minutes, stirring and flattening to an even layer every 5 minutes.
Jamaican Steamed Cabbage
Heat a large skillet over medium heat and add oil and butter until butter is melted. Add the onion, scotch bonnet, and thyme and sautee for two minutes. Add the garlic, bell peppers, carrots, scallions, salt, and pepper into the pan and toss to combine and cook for two minutes.
Add in the cabbage, vegetable broth, and sauté for 3 minutes, stirring occasionally.
Reduce the heat to low, cover with lid, and cook for 7-10 minutes, stirring occasionally. Remove from heat.
Trini Chickpeas (A Dozen Cousins)
Follow package instructions to warm up.
To assemble bowl
Divide the cabbage among 4 bowls. Top with jackfruit followed by plantains and chickpeas. Garnish with fresh cilantro and serve with a side mango pepper sauce.
Mango pepper sauce can be store-bought or homemade. For storebought I like Shaquanda's Hot Pepper Sauce. To make from scratch my recipes is below:
Mango Pepper Sauce Ingredients4 habanero chilies with seeds, remove seeds to mellow down the heat10 oz mango nectar1 carrot diced1 small yellow onion diced (about 3/4 cup)5 cloves garlic½ cup rice vinegar or white vinegar or apple cider vinegar2 teaspoons fresh lime juice2 tablespoons honey½ teaspoon ground allspice1 teaspoon ground ginger1 teaspoon kosher salt
Mango Pepper Sauce Instructions
With gloves, cut habanero peppers in half. Remove seeds if you want to reduce the heat. Add the pepper and the rest of the ingredients to a blenderand blend until smooth - 30 seconds.Transfer to a saucepan and simmer on medium-low heat for 15-20 minutes with constant stirring.Remove from heat and allow the sauce to cool to room temperature.Pour intoair-tightcontainer and store in the refrigerator until use.