Smoky Seitan and Callaloo Scramble with Crispy Green Plantain

Heat half of the coconut oil in a cast-iron skillet over medium-high heat.

Add the sliced green plantains and fry until deeply golden and crisp on both sides, about 3 minutes per side.

Remove and set aside.

In the same skillet, add the remaining oil and the diced onions; sauté until softened and translucent.

Add the shredded seitan and sear until it develops a light crust.

Fold in the chopped callaloo and a splash of water, covering briefly to let the greens wilt and turn vibrant green.

Stir in the Scotch Bonnet ketchup to add a sweet, smoky, and spicy kick.

Return the plantains to the pan to warm through.

Serve immediately on a warm plate, ensuring the seitan and callaloo are well-integrated.