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  • Arlene

How To Make Ochro Rice with Pigtail

Another essential Trinbagonian one-pot dish to add to your arsenal is Ochro Rice, with (or without) Pigtails.

Yield: 6 to 8 Servings


Salted Pigtail – 1 lb (boiled and cut into 2 inch pieces)

Coconut Milk Powder – 1 cup

Hot Water – 2 cups

Vegetable Oil – ¼ cup

Pimento Peppers - 2 tbsp (finely chopped)

Garlic - 2 tbsp (finely chopped)

Onion - ¾ cup (diced)

Ochro – 3 cups (thinly sliced)

Rice – 2 cups (washed & drained)

Fine Thyme - 8 sprigs

Chive – ¼ cup + ¼ cup

Pumpkin – 1 cup (diced)

Water – 2 cups

Salt - to taste

Scotch bonnet Pepper – 1


 Using a medium, pot boil pigtails for about 20 mins until soft in texture.

 Remove from the water and set aside.

 When the pigtails have cooled, cut into bite size pieces.

 In a small bowl, combine coconut milk powder with hot water and set aside.

 Place a medium iron pot over medium heat.

 Add oil and allow to heat up.

 Once heated, add pimento, garlic and onions.

 Sauté for 2- 3 mins or until onions are translucent in colour.

 Stir in ochro and let simmer for 2-3 mins.

 Stir in pigtails and let cook for 5 mins.

 Stir rice and let cook for 2-3 mins.

 Make a knot with the sprigs of thyme and add to the pot along with ¼ cup chives and pumpkin.

 Let cook for 5 mins over medium heat, stirring occasionally to avoid sticking.

 Stir in coconut milk and add additional water if needed to barely cover the rice.

 Lower the heat and cover the pot.

 Keep stirring every 5 mins and allow the rice to cook (add small amounts of water if needed to finish cook the rice).

 Remove cover after 20 mins, add remaining chive and stir.

 Cook for an additional 30 mins until rice becomes soft and liquid is reduced.


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