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3 Rice Dishes: Ochro, Bhagi & Split Peas Recipes by Chef Shaun 🇹🇹 Foodie Nation





Ochro Rice


Trinidadian Ochro rice is a flavorful and hearty dish combining the unique flavors of ochro with rice and various seasonings.


Yield- 6-8 persons


Ingredients

Coconut oil- ¼ cup

Onion- 3 cups (finely chopped)

Pimento- ½ cup (finely chopped)

Fine Thyme – 5 sprigs

Garlic- 2 tbsp (finely chopped)

Salted Cod – 1 lb (boiled)

Ochro- 4 cups (Chopped)

Rice-3 cups

Pumpkin- 2 cups (chopped)

Coconut Milk – 4 cups

Salt- 2 tsp or to taste

Black pepper- ½ tsp or to taste

Chadon beni- ¼ cup (finely chopped)

Chive- ¼ cup (finely chopped)

Warm Water

Hot pepper- 1


Method

Heat large pot over medium to high heat.

Once heated, add oil.

Once oil is hot, add onion, pimento & fine thyme.

Allow to cook until onions are translucent (about 2 minutes).

Add garlic, salted cod & ochro.

Add rice, pumpkin, coconut milk, salt, black pepper.

Stir to combine.

Use water to submerge rice mixture.

Top with chadon beni, chive & hot pepper.

Cover, bring to a boil, reduce to a simmer and allow to cook until rice is al dente (about 25 minutes).


Bhagi Rice


Trinbagonian Bhagi Rice is a delicious and nutritious dish that combines rice with the earthy notes of bhagi, the richness of coconut milk and aromatic seasonings and flavorings. Bhagi a type of spinach or leafy green with an earthy flavor profile. It's a simple yet flavorful dish that's perfect as a side or a light main course.


Yield – 6 to 8 Servings.


Ingredients

Coconut Oil- ¼ cup

Onion- 3 cups

Pimento- ½ cup

Fine Thyme – 5 sprigs

Pig Tails – ½ lb

Smoke Bones- ½ lb

Bhagi (Spinach) - 10 oz (chopped)

Rice- 2 cups

Garlic- 3 tbsp (finely chopped)

Pumpkin- 1 cup (cubed)

Coconut Milk- 2 cups

Salt- 2 tsp or to taste

Black Pepper- ½ tsp or to taste

Chive- ¼ cup (finely chopped)

Chadon Beni- ¼ cup (finely chopped)

Whole Pepper- 1


Method

Heat large pot over medium to high heat.

Once heated, add oil.

Once oil is hot, add onion, pimento & fine thyme.

Allow to cook until onions are translucent (about 2 minutes).

Add pigtail & smoked bones.

Stir in bhagi, cover and allow heat to break it down (about 3 minutes).

Add rice, garlic & pumpkin.

Season with salt & black pepper before submerging everything in coconut milk & water, if needed.

Top with chadon beni, chive & hot pepper.

Cover, bring to a boil, reduce to a simmer and allow to cook until rice is al dente (about 25 minutes).


Split Peas & Rice


Split Peas Rice is a comforting and nutritious dish that highlights the delicious blend of rice and split peas with aromatic seasonings and flavourings from Trinidad and Tobago.


Yield - 6 to 8 Servings.


Ingredients

Diced Onions – 2 cups

Pimento – ½ cup (finely chopped)

Fine Thyme – 5 sprigs

Dried Split Peas – 1 ½ cups

Uncooked Rice - 3 cups

Salt – 2 tsp or to taste

Black pepper -1/2 tsp or to taste

Turmeric Powder – ½ tsp

Garlic - 3 tbsp (finely chopped)

Diced Carrot - 1 ½ cups

Diced Pumpkin - 1 ½ cups

Chadon – ¼ cup (finely chopped)

Chive – ¼ cup (finely chopped)

Scotch Bonnet Pepper - to taste (finely chopped)


Method

Wash split peas

Submerge in boiling water and allow to cook over low heat until tender (about 30 minutes to 1 hour). You want the peas to mash up in your hand when squeezed together.

Set aside.

Heat large pot over medium to high heat.

Add onion, pimento, fine thyme.

Allow to cook until onions are translucent (about 2 minutes).

Add peas & rice,

Add salt, black pepper, turmeric.

Add garlic, carrots & pumpkin.

Submerge mixture in water.

Top with remaining ingredients.

Bring to a boil before reducing to a simmer.

Cover and allow to cook until rice is al dente (about 25 minutes).

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