Rice and Dasheen Bush Bhaji
Bake, to me, isn’t just bake because I now know that it, together with roti, are types of flatbread that are enjoyed in many cultures and called by different names. I’m no longer ashamed to talk about Provision and Saltfish, or Baigan Choka because it represents who I am and where I come from. Food blogging, for the past few months, has made me proud of what I eat on a day to day basis because a lot of people from around the world appreciate what I do.
Dasheen bush (taro leaves - Colocasia esculenta) has been a staple in our diet and each culture has used it in one way or another making from saheena to callaloo. Other than the leaves, the corm is one of the main provision found in any soup, boiled by itself , or together with the other provision like cassava ,yam, cush cush etc. With this dish you could add any kind of meat but I personally like to eat this with either saltfish or pigtail, the real traditional way. Whether it’s called dasheen bush bhaji or stewed dasheen bush we all agree that the steps are the same, no arguing there finally. Here’s Rice and dasheen bush bhaji or stewed dasheen bush…….between you and me you know it’s dasheen bush bhaji, right?
RICE AND DASHEEN BUSH BHAJI
2 bundles rolled dasheen bush *
1/2 lb pigtail chopped into 1″ pieces (optional)
1pk coconut milk package (50g / 1.8oz) diluted in 2 cups of water or 2 cups of coconut milk
4 cloves garlic, chopped
1 small onion, chopped
Celery, finely chopped
1 sprig of chive, finely chopped
Pepper to taste
Salt to taste
(If you wish to use saltfish, cook, clean, remove the bones, and break it into flakes.)