Okro Rice

Name: Okro Rice
Yield: Serves: 8
Cuisine: Trinidad & Tobago
Ingredients: ½ large onion chopped; 24 fresh okra, stemmed and sliced into ½-inch slices, or 1 (16 oz) package frozen precut okra; 2 cloves garlic, finely chopped; ½ pound boneless salt cod, salt pork, or cured ham (optional); 2 cups long-grain rice; 2½ cups beef, chicken, or vegetable broth, or water; coarse salt to taste; 1 small Scotch bonnet pepper or other hot red chili pepper, stemmed, seeded, and finely chopped, or to taste; 1 tablespoon canola oil

Preparation info

Serves:
8

Difficulty
Medium

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

You may omit the pork from this dish for a vegetarian version, but if you do, adjust the salt to taste. If you eat meat but not pork, you can substitute salt beef or cured turkey bacon, and it will be just as flavorful. “Okro” is the Trinidadian word for okra.

Ingredients

24 fresh okra, stemmed and sliced into ½-inch slices, or 1 (16 oz) package frozen precut okra
½ pound boneless salt cod, salt pork, or cured ham (optional)<

Americas
Trinidad & Tobago
Main course
Gluten-free
Caribbean

Method

If using frozen okra, place it in a colander to defrost and drain for 10 minutes. Spread on a baking sheet lined with paper towels and pat dry. If you are using salt cod, place it in a bowl with cold water to cover for 1 hour. Drain the water and shred the fish into ½-inch pieces. Set aside. If using salt pork or ham, cut into ½-inch pieces.
Heat the oil in a deep