Ochro Rice

Ochro Rice Recipe from Trinidad and Tobago - Ingredients and Directions

Region / culture: Trinidad and Tobago | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Ochro Rice is a traditional Caribbean dish that combines the flavors of rice, ochroes, and salted pigtail or ham. This dish is a popular comfort food that is both hearty and delicious.

History

Ochro Rice has its roots in Caribbean cuisine, where ochroes are a staple ingredient in many dishes. The combination of ochroes, rice, and salted pigtail or ham creates a flavorful and satisfying meal that has been enjoyed for generations.

Ingredients

1 cup of washed rice
salt to taste
1 small bouillon cube
about 8-10 ochroes, washed and cut into rings
1 onion, cut into small pieces
2 garlic cloves
0.5 lb of salted pigtail (can be substituted with ham)
about 3 tbsp of margarine or butter
1 green hot pepper
a little coconut powder (maggi product) or coconut cream
water (optional)

How to prepare

Clean the ochroes and cut them into rings. Cut up the onion and mince the garlic cloves.
Boil the salted pigtail until it is soft. Drain and cut it up (optional).
Wash the rice and set it aside.
In a heavy-bottomed pot with a tight-fitting cover, melt the butter without letting it get brown.
Add the cleaned ochroes, onion, and garlic, and sauté for a few minutes. Add the salted cooked pigtail or ham.
Add the cleaned rice, bouillon cube, and enough water to cover the rice.
Float the hot pepper on top of the rice, being careful not to let it burst. This will make the dish too hot. Let the rice come to a boil.
Reduce the heat to very low, cover the pot tightly, and simmer for about 20 minutes or until all the water has evaporated and the rice is soft. Remove the hot pepper.
Fluff the rice and add a little butter if needed, as well as the coconut cream.

Variations

Substitute the salted pigtail with ham for a different flavor profile.
Add diced tomatoes or bell peppers for added color and flavor.

Cooking Tips & Tricks

Be sure to clean the ochroes thoroughly before cutting them into rings.

- Sautéing the ochroes, onion, and garlic before adding the rice helps to enhance the flavors of the dish.

- Floating the hot pepper on top of the rice adds a subtle heat to the dish without making it too spicy.

Serving Suggestions

Ochro Rice can be served as a main dish or as a side dish to accompany grilled meats or seafood.

Cooking Techniques

Sauté the ochroes, onion, and garlic before adding the rice to enhance the flavors of the dish.

- Simmer the rice on low heat with a tight-fitting lid to ensure that the rice cooks evenly.

Ingredient Substitutions

Substitute the salted pigtail with ham or bacon for a different flavor.

- Use vegetable broth instead of water for added flavor.

Make Ahead Tips

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

Presentation Ideas

Serve Ochro Rice in a colorful bowl garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Ochro Rice pairs well with grilled chicken, fish, or shrimp. Serve with a side of coleslaw or a fresh green salad.

Storage and Reheating Instructions

Store any leftovers of Ochro Rice 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

One serving of Ochro Rice contains approximately 300 calories.

Carbohydrates

One serving of Ochro Rice contains approximately 40 grams of carbohydrates.

Fats

One serving of Ochro Rice contains approximately 10 grams of fats.

Proteins

One serving of Ochro Rice contains approximately 15 grams of proteins.

Vitamins and minerals

Ochro Rice is a good source of vitamin C, vitamin A, and iron.

Alergens

Ochro Rice may contain allergens such as soy (from the bouillon cube) and dairy (from the butter and coconut cream).

Summary

Ochro Rice is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Ochro Rice is a delicious and comforting dish that combines the flavors of rice, ochroes, and salted pigtail or ham. This dish is easy to make and is sure to become a family favorite.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, who lived on the other side of town. Mrs. Jenkins was known for her delicious home-cooked meals, and I always looked forward to visiting her and trying out new recipes.

On that particular day, Mrs. Jenkins had prepared a mouthwatering dish called Ochro Rice. I had never heard of it before, but as soon as I took my first bite, I knew I had to learn how to make it myself. The combination of tender ochro, flavorful rice, and aromatic spices was simply divine.

I begged Mrs. Jenkins to share her recipe with me, and she was more than happy to oblige. As she dictated the ingredients and instructions, I scribbled furiously in my old recipe notebook, making sure not to miss a single detail. I could hardly contain my excitement at the thought of recreating this delectable dish in my own kitchen.

After bidding Mrs. Jenkins farewell and thanking her profusely for sharing her recipe, I rushed home to gather the ingredients needed to make Ochro Rice. As I sifted through my pantry, I couldn't help but marvel at the power of food to bring people together and create lasting memories.

The first step in making Ochro Rice was to sauté finely chopped onions and garlic in a generous amount of butter until they were golden brown and fragrant. The aroma that wafted through my kitchen was enough to make my stomach growl in anticipation.

Next, I added thinly sliced ochro to the pan and cooked it until it was tender and slightly browned. Ochro, also known as okra, was a vegetable that I had always enjoyed, but I had never thought to pair it with rice before. Mrs. Jenkins had truly opened my eyes to a whole new world of culinary possibilities.

Once the ochro was cooked to perfection, I stirred in a mixture of rice, water, and a medley of spices, including turmeric, cumin, and paprika. The vibrant colors and fragrant aromas that filled my kitchen were a testament to the deliciousness that was about to come.

I let the rice simmer on low heat, allowing the flavors to meld together and the grains to absorb all the savory goodness of the ochro and spices. As the minutes ticked by, I eagerly awaited the moment when I could finally dig in and savor the fruits of my labor.

When the rice was done cooking, I fluffed it up with a fork and garnished it with a sprinkle of fresh parsley for a pop of color. The dish looked so inviting and mouthwatering that I couldn't resist taking a small taste before serving it up for dinner.

The first bite of Ochro Rice transported me back to Mrs. Jenkins' cozy kitchen, where I had first experienced this culinary delight. The flavors were rich and complex, with each ingredient adding its own unique touch to the dish. It was a symphony of tastes that danced on my taste buds and left me craving for more.

As I sat down to enjoy my meal, I couldn't help but marvel at the power of food to connect us to our past and create lasting memories. The recipe for Ochro Rice was more than just a list of ingredients and instructions – it was a reminder of the friendship and camaraderie that had led me to discover this delicious dish.

From that day on, Ochro Rice became a staple in my culinary repertoire, and I made sure to share it with all my friends and family. Each time I cooked it, I would think back to that fateful day when Mrs. Jenkins had opened my eyes to the wonders of ochro and rice, and I would be filled with gratitude for the joy and inspiration that food had brought into my life.

As I sit here reminiscing about that unforgettable day, I can't help but smile at the thought of all the wonderful meals I have shared with my loved ones over the years. Food truly has a way of bringing people together, and for that, I am eternally grateful.