There are some of the dishes that I post that hold a special place in my heart because it reminds me of the good and bad times that has passed. “Rice and Dasheen Bush Bhaji” is one such dish. Growing up, this dish was a staple in my household. It was a simple yet flavorful dish that my mother would make on a regular basis.
The aroma of sautéed onions, garlic filled our home and my siblings and I would eagerly await for dinner. But beyond the delicious taste, this dish holds a deeper significance for me. It represents the connection I have to my Caribbean heritage and the struggles that my ancestors faced. Dasheen bush, also known as taro, is a root vegetable that was brought to the Caribbean by African slaves during the transatlantic slave trade. It was a crop that they were able to sustainably cultivate and provided sustenance during times of hardship.
Prep Time: 15minutes mins
Cook Time: 30minutes mins
Total Time: 45minutes mins
Course: Rice Dishes, Vegetarian
Cuisine: East Indian
Servings: 4 – 6
Ingredients
- 2-3 cups Boiled rice
- 2 bundles rolled dasheen bush *
- 1/2 lb pigtail chopped into 1″ pieces optional
- 1 pk coconut milk package 50g / 1.8oz diluted in 2 cups of water or 2 cups of coconut milk
- 4 cloves garlic chopped
- 1 small onion chopped
- Pimento chopped
- 1 stalk celery finely chopped
- 1 sprig of chive finely chopped
- Salt to taste
- 2 tbsp. Olive Oil
- *The centre leaf is curled and tender so this is the best to use
Instructions
- Chop and pressure cook the pigtail. (If you wish to use saltfish, cook, clean, remove the bones, and break it into flakes.)
- Chop and wash the dasheen bush. Remember to always cut off the tips.
- Cook the onion, garlic and pimento in a little oil. Add the pigtail (or the saltfish). Add the dasheen leaves, and other seasoning.
- Stir in the coconut milk. Cover and leave to simmer until most of the liquid is evaporated. Add salt to taste.
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Recipe © Simply Trini Cooking. All rights reserved
Rice and Dasheen Bush Bhaji
Ingredients
- 2-3 cups Boiled rice
- 2 bundles rolled dasheen bush *
- 1/2 lb pigtail chopped into 1″ pieces optional
- 1 pk coconut milk package 50g / 1.8oz diluted in 2 cups of water or 2 cups of coconut milk
- 4 cloves garlic chopped
- 1 small onion chopped
- Pimento chopped
- 1 stalk celery finely chopped
- 1 sprig of chive finely chopped
- Salt to taste
- 2 tbsp. Olive Oil
- *The centre leaf is curled and tender so this is the best to use
Instructions
- Chop and pressure cook the pigtail. (If you wish to use saltfish, cook, clean, remove the bones, and break it into flakes.)
- Chop and wash the dasheen bush. Remember to always cut off the tips.
- Cook the onion, garlic and pimento in a little oil. Add the pigtail (or the saltfish). Add the dasheen leaves, and other seasoning.
- Stir in the coconut milk. Cover and leave to simmer until most of the liquid is evaporated. Add salt to taste.
