"Starting with the Bahamas in the north and ending with Trinidad and Tobago just above Venezuela, the islands of the Caribbean are particularly unique because they have been influenced by different communities from across the world, from Africa, India, China, Syria, Lebanon and beyond. All of which helps make our cuisine so eclectic, yet somehow also so similar right across the culinary culture."
"Bhaji rice with salted pork (pictured top) Spinach is often called bhaji in the Caribbean, no doubt derived from the various Indian communities who migrated here. This is just one of the many delicious one-pot rice dishes found in our traditional cooking, and features spinach, pumpkin, coconut milk and salted pork. The latter would normally mean salted pig tail, but here I've used pork shoulder, because it's a little more accessible and because it has much more meat on it and is far less fatty."
Caribbean islands from the Bahamas to Trinidad and Tobago reflect culinary influence from Africa, India, China, Syria, Lebanon and other communities. Spinach is commonly called bhaji, a term derived from Indian migrants. Bhaji rice combines spinach, pumpkin or butternut, coconut milk and salted pork in a one-pot rice stew. The recipe salts pork shoulder for 48–72 hours, then rinses and simmers it before combining with jasmine rice, okra, garlic, onion, coconut milk, herbs, scotch bonnet and seasoning. Preparation requires about 25 minutes active time and around 1 hour 30 minutes cooking, serving 4–6.
Read at www.theguardian.com
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