In Memory Of Karen Nicole Smith, 1972 - 2016

How To Cook Fry Bodi.

Fry bodi is yet another dish I only grew to appreciate as I got older and if I’m being completely honest, I must mention that it’s one of those dishes I can’t replicate as good as our mom’s. How come we can do a dish “exactly” as our mom and never be able to replicate the taste (and consistency in some cases)? Like the curry bodi recipe I shared with you all a while back, this one is a favorite among vegetarians and I’ve received many compliments from it. So I know you’ll just love it.

* BTW, bodi is also known as the yardlong bean, bora, long-podded cowpea, asparagus bean, snake bean, or Chinese long bean


You’ll Need…

1 bundle bodi (about 1.5 lbs)
3 cloves garlic
2 tablespoon olive oil (veg oil works great as well)
1/2 cup water
1 medium onion
1/4 scotch bonnet pepper (any spicy pepper)
dash black pepper
1/2 teaspoon salt

Notes: I must mention to you all that if you’re getting bodi freshly harvested, the cooking time will be a bit less (about 5 mins less). I know from my days on the islands that the bodi tends to cook faster and is more ‘meaty” (thicker). The bodi we get here in North America (see Asian and West Indian grocery stores) tend to be much thinner and take longer to cook. To brighten up this dish (this is optional), add a chopped tomato the last couple minutes of cooking. If you can’t get bodi, a good substitute would be french or string beans.

The first thing we need to do is to wash and trim the bodi (refer to the video below). Basically all you’re doing is removing both ends of the bean and discard. Then trim each bean into pieces about 1/5 inches long.

Chop the onion, scotch bonnet pepper (remember to not use the seeds as that’s where most of the heat will be) and slice the garlic very thinly. Then is a saucepan, heat the oil on med/high heat and add the sliced onion and garlic. Reduce the heat to low and allow this to cook for about 3 minutes. We’re trying to infuse the oil with the wonderful flavors of the garlic and onion.

After 3 minutes add the scotch bonnet pepper, black pepper and toss in the trimmed bodi pieces. Give this a good stir and top with the salt. Raise the heat to high, add the water and bring to a boil. Should take 2-3 minutes.

When it comes to a boil reduce to a gentle simmer, cover the pot and allow it to cook for about 25 minutes. Remember to stir every 4-5 minutes. You will notice that the fry bodi will start changing colour.. go from the brilliant green to a darker shade.

After 25 minutes your beans should be fully cooked and there should be no liquid in the bottom of the pan. If there’s liquid, do raise the heat and burn it off. Here’s where you’ll now add the chopped tomato and cook for 2-3 minutes.. just to heat through. The bodi will be fully cooked, but have a slight firmness to it. If you like your beans cooked to the point where they’re tender and sort of melting away, feel free to cook longer.

Fry bodi is a lovely vegetarian dish which goes well with rice, roti or bread. You can add additional flavor by using coconut milk instead of water when cooking and if you have leftover pieces of Caribbean style stewed meats (chicken, beef or pork), you can add it during the final 5 minutes of cooking. I recall our mom adding pieces of salted cod to the fry bodi and our dad would be in heaven. Maybe I’ll share that recipe with you soon.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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  1. Judy
    September 20, 2017 / 10:37 am

    Hi chris going to try this today with some sada roti

  2. October 15, 2014 / 8:27 am

    My kids luv this recipe. I usually add coconut milk together with cayenne pepper. My gosh it can be spicy and delicious.

  3. Mike BVI visiter
    July 11, 2014 / 5:59 pm

    I luv the recipe and will try soon. I really enjoyed your last one of shrimp curry bisque and the idea to make the stock from the shells was delicious and for sauces. Thank You!

  4. Andrea
    September 6, 2012 / 8:06 am

    Great stuff Chris, its my style of cooking. I cooked it today with the coconut milk and it was great! Thank you.

  5. girlie
    June 9, 2012 / 11:48 am

    Hi chris!!! i must commend you on a very good job you are doing here. Since i am a very good cook and like to entertain all types pf food interest me. i feel very proud to see you sharing our rich variety of caribbean food here. I must give you thumbs up for all your dishes cause most of it is my style of cooking..I will share one of my recipe with you soon an that will be my special curry duck..Lots of people cook curry duck but i promise you is not as good as mines… I recently judge a curry duck competition in south, Trinidad. My friend Chris is the worst curry duck i have ever eaten…. I almost vomited because it was so aweful to taste an smell… Anyway i must say keep up the good job an all the best to you…

  6. Chef Mireille
    May 20, 2012 / 10:17 pm

    In Suriname, we call this Kauseband but make it much the same way except we add soy sauce and sometimes dried Chinese sausage

  7. Michael
    May 17, 2012 / 9:15 pm

    I tried this recipe today and used coconut milk instead of plain water, It was delicious. Thanks much.

  8. lez
    May 14, 2012 / 11:36 am

    If I use coconut milk instead of water should I still add the tomato?

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