This takes me back to the white sandy beaches along Montego Bay, travelling through the nearby islands we stopped literally at the side of the road. It was a bananda leaf roof hut with the aromatic aroma of BBQ coming fresh off the grill. Sweet, spicy and smokey this dish is packed with heat served with "rice & peas" and a tropical slaw for added sweetness and freshness.
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal food temperature reaches about 165°F/74°C, piping hot. Arrange desired amount in bowl exposing each ingredient or layer bowl beginning with rice followed by jerk and topped with colseslaw. Sprinkle crispy shallots for added crunch and savoury notes.
This dish is high in protein and Vitamins (A, C & K). Organic tamari sauce replaces soy sauce in this recipe to keep the dish gluten free.
Protein: Tofu is a complete protein and provides all the essential amino acids allowing the body to form proteins necessary for growth & development.
Vitamin A: This dish supports the immune and inflammatory functions throughout the digestive tract. Kale is an excellent source of vitamin A
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Bell peppers and cauliflower have some of the highest levels of Vitamin C.
Vitamin K: Key to helping regulate the body’s inflammatory process, this dish provides over 400% of the minimum daily requirement. Kale is a spectacular source of vitamin K.
*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.