3.5/5 rating (2 votes)
  • Complexity: medium


  • 1 large bundle bhagi
  • 1 medium onion
  • 4 cloves garlic
  • 2 tbsp green seasoning
  • 6 – 8 pimento peppers
  • ¼ lb pumpkin, peeled and diced small
  • 1 lb boneless saltfish
  • 2 cups rice
  • 2 – 3 tbsp oil
  • 1 small pack coconut milk powder


  1. Soak the saltfish in water for a few hours or overnight to remove some of the excess salt. Drain.


  2. Clean wash and cut up bhagi. Chop the garlic, peppers and onion.


  3. Heat the oil in a large pot over medium heat.


  4. Add the onions, garlic, peppers and green seasoning. Saute for a few minutes and then add the bhagi, pumpkin and saltfish. Mix the coconut milk powder in water ( approx 2 – 3 cups) and add to the bhagi. Let cook for about 10 – 15 minutes.


  5. Add the rice, mix and cook over medium heat until the liquid is absorbed. Add more water a little at a time if necessary and let the rice steam over low heat until cooked. Serve hot.


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