This Trini Bhaji rice is another wonderful "one pot" dish that is really delicious. This rice dish belongs to, what I would term, the mixed rice family. Earlier on I posted Split peas rice and an Ochro rice which you would notice has somewhat the same procedure when cooking, save for maybe a little variation with the use of different meats to flavour the pot.
In the split peas rice we used saltfish and in the ochro rice we used smoked bone. This time we used pigtail, a preserved meat imported from Canada, to show you how diverse this dish could be. The pigtails are preserved in brine that gives it a distinct flavour which is infused into any meal you prepare using this meat. Instead of using the pig tail, for those who do not eat pork, another meat can be substituted or no meat used at all. It will still taste superb.
As the recipe title shows "Bhaji" you know that the main ingredient in this dish will be bhaji, which you already know could be either Spinach (amaranth) or dasheen leaves etc. I decided to use dasheen leaves this time when the meal was being prepared. I really like how the leaves melt into one homogenous mixture and colours the rice. If you use the amaranth instead, the texture is a little different.
Trini Bhaji Rice Recipe
The other key ingredient is the coconut milk. The coconut adds a taste to the recipe I just can't put my hands on to describe and I would like to think that after all these years I would be able to describe it. By itself ,the coconut has one taste but when together with other ingredients.....well it reminds me of when I looked at Ratatouille experimenting with two different tastes, with all the swirly colours and sounds oooh!!!... you get the picture ;^). Here's bhaji rice. Do enjoy.
1 onion, chopped
4 pimento peppers, chopped
3 cloves garlic, chopped
12 dasheen leaves
½ hot pepper
3 pieces pigtail
2 ½ cups rice
2 tablespoon oil
1 pk coconut milk powder (50g) or about 1 cup of coconut milk
1 tbsp. roucou
salt to taste
Chop the pigtail into 1" pieces and pressure cook for about 10 to 15 minutes or until soft.
Wash and cut up the dasheen leaves.
Wash and cut up the dasheen leaves. Sauté the garlic, onion and pimento.
Add the dasheen leaves.
Then add the pigtail and hot pepper. Mix the ingredients so that everything is evenly coated with oil.
Add the rice, coconut milk powder and roucou.
Add a little water and simmer over a medium fire for 20 to 30 minutes. Stir frequently to avoid the rice sticking.
The meal looks ready now. Add salt to taste. Make sure most of the water has evaporated.
That's it for another post; see you soon.
Trini Bhaji Rice
- 1 onion chopped
- 4 pimento peppers chopped
- 3 cloves garlic chopped
- 12 dasheen leaves taro
- ½ hot pepper
- 3 pieces pigtail
- 2 ½ cups rice
- 2 tablespoon olive oil
- 1 pk coconut milk powder 50g or about 1 cup of coconut milk
- 1 tbsp. roucou or tomato paste
- Salt to taste optional
- Chop the pigtail into 1" pieces and pressure cook for about 10 to 15 minutes or until soft. Wash and cut up the dasheen (taro) leaves making sure to remove the tips.
- Saute the garlic, onion and pimento. Add the dasheen leaves then add the pigtail and hot pepper. Mix the ingredients so that everything is evenly coated with oil.
- Add the rice, coconut milk powder and roucou. Add a little water and simmer over a medium fire for 20 to 30 minutes. Stir frequently to avoid the rice sticking.
- When the rice is cooked lower the flame and continue until most of the water has evaporated. Adjust salt to taste.