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.