A Smoked Bone Flavoured Ochro Rice
Ochro Rice Recipe
Ochro rice with smoked bone and a side of purple cabbage cole slaw.
2 cups rice
saltfish, pigtail or smoked bones (meat is optional)
12 ochroes, sliced
2 – 3 medium-sized tomatoes. chopped
1/2 cup pumpkin, chopped
1 small onion, chopped
2 cloves garlic, chopped
2 sprigs chive, chopped
2 sprigs celery, chopped
1 sprig thyme, chopped
3 cups water
1 cup coconut milk
2 tbsp. oil
pepper to taste
salt to taste
If you are using saltfish boil and remove the bones before adding it to the pot.
If you are using pig tail or smoked bone boil or pressure cook it until it is tender before adding to the pot.
Cover the pot and allow to simmer. Cook over a medium flame.
Lower the flame and allow the liquid to evaporate.
Traditionally though, the meat we use are pig tail and salt fish. Smoked bone, I believe, is relatively new but it is just as tasty so it is safe to say that the meat is us usually some type of cured meat be it smoked, pickled or salted. The vegetables could be any of your choice but when it comes to which one names the dish we usually have bhaji or spinach rice or ochro rice. And then we have the split peas rice as well.
So based on that, we could have bhaji rice without meat or with saltfish or pigtail or smoked bone. Then we could have ochro rice vegetarian style or with pigtail or smoked bone. And split peas rice with …..you get the picture. And these variations are just for the traditional ingredients . Could you imagine if other ingredients are added how this dish would be? No wonder we call them all just mixed rice! :^)
Anyway, I have to go now but I will see you soon. Bye!