Ochro Rice

Details

Category: Creole dishes

Ochro Rice    

Ingredients:

1 lb salted beef/ salted pig tails or salt fish cut up into 1 inch pieces
4 Tbsp grind fresh Seasoning
2 Tbsp vegetable oil
3 salted pig-tails soaked in hot water and left to stand
1 tsp basil
1 tsp cooking butter
1½ cups coconut milk
8 oz ochros cut into cartwheels
3 seasoning peppers
3 cups parboiled rice
Salt to taste
3 cups water
I hot pepper

Method:

Place meat (not salt fish) with grind Seasoning ( onions, garlic, shadon benie, celery, chive). Heat the oil in a saucepan and fry the meat for 5 minutes.
Drain and cut the pig-tails in half and add to the pot. Continue to fry for a further 5 minutes.
Add three cups of water, the coconut milk, herbs, seasoning peppers and simmer for 30 minutes or until the meat is tender.
Add the ochros and continue to boil for a further 5 minutes.
Add the rice to the contents of the pot; stir, then add enough water to just cover the mixture.
Add grind seasonings and cooking butter.
Add whole hot pepper (make sure that it does't burst while stirring).
Bring to the boil, then reduce the heat to the lowest level.
Cover and simmer for 25 minutes or until all the liquid is absorbed.
Serve hot

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