Cook-up Rice with Ochro

Cook-up Rice with Ochro Recipe - A French Delight

Region / culture: France | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Cook-up Rice with Ochro is a traditional Guyanese dish that is hearty, flavorful, and perfect for feeding a crowd. This one-pot meal is a staple in many Guyanese households and is often served at gatherings and celebrations.

History

Cook-up Rice with Ochro has its roots in Guyanese cuisine, which is a fusion of African, Indian, and Caribbean flavors. The dish is a variation of the popular rice and peas dish found in many Caribbean countries, but with the addition of ochro (okra) for a unique twist.

Ingredients

2 lb (907 g) beef
1 pkg. frozen ochro
1 onion
2 stalks green onions
2.5 cup converted rice
5 cup water
1 oxo beef cube
2 tbsp oil
1 tbsp marmite
4 tbsp butter
0.5 pkg. frozen coconut cream
2 potatoes
plantains or cassava

How to prepare

Cut the beef into 1-inch cubes and stir-fry it in a pan along with onions and green onions.
Add 2 cups of water and cook the meat until it becomes tender.
Add the remaining ingredients and cook over low heat until the rice becomes tender and dry.

Variations

You can substitute the beef with chicken, pork, or shrimp for a different flavor.
Add some diced tomatoes or bell peppers for extra color and flavor.
For a vegetarian version, omit the meat and add more vegetables like carrots, cabbage, and pumpkin.

Cooking Tips & Tricks

To add extra flavor to the dish, you can marinate the beef in a mixture of soy sauce, garlic, and ginger before cooking.

- Make sure to stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pot.

- If you prefer a spicier dish, you can add some hot pepper sauce or chopped scotch bonnet peppers to the pot.

Serving Suggestions

Cook-up Rice with Ochro can be served on its own as a complete meal, or paired with a side salad or fried plantains for a more substantial meal.

Cooking Techniques

The key to making a delicious Cook-up Rice with Ochro is to cook the ingredients slowly over low heat to allow the flavors to meld together. Make sure to stir the pot occasionally to prevent the rice from sticking.

Ingredient Substitutions

If you can't find ochro, you can substitute it with green beans or peas. You can also use brown rice instead of converted rice for a healthier option.

Make Ahead Tips

Cook-up Rice with Ochro can be made ahead of time and reheated before serving. Store the leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Cook-up Rice with Ochro in a large serving bowl garnished with chopped cilantro or parsley for a pop of color. You can also sprinkle some fried shallots on top for added crunch.

Pairing Recommendations

Cook-up Rice with Ochro pairs well with fried plantains, avocado salad, or a side of coleslaw. For a complete Guyanese meal, serve it with pepperpot or curry chicken.

Storage and Reheating Instructions

Store any leftovers of Cook-up Rice with Ochro in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Cook-up Rice with Ochro contains approximately 400 calories.

Carbohydrates

Each serving of Cook-up Rice with Ochro contains approximately 45 grams of carbohydrates.

Fats

Each serving of Cook-up Rice with Ochro contains approximately 15 grams of fats.

Proteins

Each serving of Cook-up Rice with Ochro contains approximately 20 grams of proteins.

Vitamins and minerals

Cook-up Rice with Ochro is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains soy and dairy (butter and coconut cream) allergens.

Summary

Cook-up Rice with Ochro is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Cook-up Rice with Ochro is a delicious and comforting dish that is perfect for feeding a crowd. With its hearty mix of beef, rice, and ochro, this dish is sure to become a favorite in your household.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Cook-up Rice with Ochro. It was many years ago, when I was just a young girl living in a small village in Guyana. My grandmother, who was known for her delicious cooking, had invited some friends over for a dinner party. As she bustled around the kitchen, preparing a feast for her guests, I watched in awe as she effortlessly whipped up dish after dish.

One particular dish caught my eye - a pot of fragrant Cook-up Rice with Ochro simmering on the stove. The aroma of coconut milk, herbs, and spices filled the air, making my mouth water. I had never tasted anything like it before, and I was determined to learn how to make it myself.

I approached my grandmother and asked her for the recipe. She smiled at me, her eyes twinkling with mischief, and said, "Ah, you want to learn the secret of my Cook-up Rice with Ochro, do you? Well, you'll have to earn it, my dear."

And so began my culinary journey. My grandmother took me under her wing and taught me the art of cooking. She showed me how to select the best ingredients, how to chop vegetables with finesse, and how to season a dish just right. I watched her like a hawk, absorbing every trick and technique she shared with me.

But the recipe for Cook-up Rice with Ochro remained elusive. Every time I asked her for it, she would just smile and say, "Not yet, my dear. You must be patient."

Months turned into years, and still I hadn't learned the secret to that tantalizing dish. I began to lose hope, thinking that perhaps my grandmother would never reveal it to me. But one day, as I was helping her prepare a meal for a special occasion, she finally relented.

"Today, I will teach you how to make my famous Cook-up Rice with Ochro," she said with a twinkle in her eye. I could hardly contain my excitement as she guided me through the process, step by step.

We started by sautéing onions, garlic, and peppers in a large pot until they were soft and fragrant. Then we added chunks of beef and pork, browning them until they were seared on all sides. Next came the coconut milk, water, and a handful of herbs and spices - thyme, basil, cumin, and a touch of curry powder.

As the rice cooked and absorbed all the flavors, my grandmother added the ochro, sliced into rounds. She explained that the ochro would not only add a unique texture to the dish but also help thicken the sauce.

Finally, after hours of simmering and stirring, the Cook-up Rice with Ochro was ready. My grandmother ladled generous portions into bowls, garnishing each with a sprinkle of fresh herbs. As I took my first bite, I was transported back to that dinner party all those years ago, when I first fell in love with this dish.

From that day on, Cook-up Rice with Ochro became a staple in my own cooking repertoire. I would make it for family gatherings, potlucks, and special occasions, always receiving rave reviews from those who tasted it. And each time I cooked it, I would think of my grandmother and the invaluable lessons she had taught me.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will cherish it as much as I have. May it bring you joy, comfort, and memories of our time spent together in the kitchen, sharing the love of cooking. And who knows - perhaps one day, you too will have a grandchild to whom you can pass on this treasured recipe, keeping our culinary tradition alive for generations to come.