Drain the jackfruit from the cans and place the jackfruit pieces in a large bowl. Cover the pieces with water and the white vinegar, and let the jackfruit soak in the vinegar water for 10 minutes before draining the water.

Once drained, use your hands to massage 2 tablespoons (30 ml) of the green seasoning and 1 tablespoon (15 ml) of the browning sauce onto the jackfruit, making sure all of the pieces are coated. Cover the bowl and let the jackfruit marinate in the refrigerator overnight or for a minimum of 6 hours.

In a large pot over medium heat, add the oil. When the oil is heated, spread the sugar evenly over the oil and allow it to dissolve. Once melted and golden in color, turn the heat to medium-high, add in the pieces of jackfruit and cook them on both sides until each side has a charred color. It should take about 7 to 10 minutes on each side.

Remove the jackfruit pieces from the pan and set them aside. To the same pan, add in the diced onions and fresh thyme and sauté until the onions are translucent. Mix in remaining 2 tablespoons (30 ml) of green seasoning, as well as the water, vegetable broth, the liquid from the can of red kidney beans, the Maggi cube, ground allspice, onion powder, black pepper, white pepper and the remaining tablespoon (15 ml) of browning sauce.

On a plate or in a small bowl, mash half of the amount of butter beans with a fork, then add the mashed portion to the gravy. Give the gravy a good stir. Once it comes to a boil, give it a taste and add salt if needed. Mix in the pieces of jackfruit and the remaining butter beans, then cover the pot, reduce the heat to medium and let it cook for 10 minutes.

Serve hot with rice or roti skin.