Simmer Ochroes And Coconut Milk For A One-Pot Wonder

Each week we highlight local dishes that are commonly seen on tables across Trinidad and Tobago. From pelau to curry and everything in between, two of our nation’s favourite dishes will be featured. If you have a special family recipe, send it in to us for a chance to be featured in this section!

OCHRO RICE

This one-pot rice wonder is perfect for lunch or dinner and can be paired with anything. (We tend to favour stewed fish or jerk chicken). Nutty rice and ochroes are simmered in creamy coconut milk and savoury onion and garlic. We then mix in fresh herbs for a bright kick.

Feel free to add in smoked bones, pigtail or saltfish for amped-up flavour. Either way, you choose to have your ochro rice, we’re sure it will be a staple on your table.

Author: Stephanie Pulwarty

Recipe Type: Dinner, Lunch

Yields: 8 Servings

Total Time:55 mins

*Reduce to ½ tablespoon if using smoked or salted meat

INGREDIENTS

• 15 small ochroes, trimmed and sliced 
• 2 cups white rice 
• 3 cups coconut milk 
• 1 tablespoon seasoning salt or all-purpose seasoning* 
• 3 tablespoons coconut oil 
• 1 medium-sized onion, grated finely 
• 3 garlic cloves, grated finely 
• 3 pimentos, chopped 
• ½ hot pepper, deseeded 
• ⅛ cup chopped chives 
• ⅛ cup chopped chives 
• Saltfish or pigtail, optional

DIRECTIONS

1. In a large pot, over medium-high heat, add oil and sauté garlic, onion, pimentos, hot pepper and ochro for two minutes.
2. Then, add coconut milk, seasoning salt and smoked or salted meat if using. Reduce heat to medium and let simmer for 10 minutes.
3. Add rice and 1 ½ cups of water. Cover and let cook. Mix rice every 5 minutes to ensure that it does not stick to the bottom of the pot.
4. When all liquid is completely absorbed, remove from heat and add chives and chandon beni; mix well.
5. Remove from heat and serve.