Ingredients Edit

  • 1 cup rice ( washed )
  • salt to taste
  • 1 small bouillon cube
  • about 8-10 ochroes, washed and cut into rings
  • 1 onion, cut up small
  • 2 garlic cloves
  • 1/lb salted pigtail ( substitute ham )
  • margarine or butter ( about 3 tablespoons )
  • a green hot pepper
  • a little coconut powder ( Maggi product) or coconut cream
  • water ( optional )

Directions Edit

  1. Clean ochroes and cut across into rings; cut up onion, mince garlic cloves
  2. Boil salted pigtail until soft, drain, cut up ( optional )
  3. Wash rice, set aside
  4. In a heavy bottom pot with tight fitting cover melt the butter, but don't let it get brown
  5. Add the cleaned ochroes, onion, garlic and sauté for a few minutes - add salted cooked pigtail or ham
  6. Add cleaned rice and the bouillon cube and water to cover rice
  7. Float hot pepper on top of rice, don't let it burst or rice dish will be too hot , and let the rice come to the boil
  8. Reduce heat to very low, cover pot tightly and simmer for about 20 mins or until all water has evaporated and the rice is soft. Take out hot pepper
  9. Fluff rice, add a little butter if needed and the coconut cream
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