bhaji recipe Archives | CaribbeanPot.com

After the video shoot last week, we had some dasheen bush (leaves of the dasheen plant) left over so I decided to bring it home with me to share this dasheen bush bhaji recipe with you all. I was one of those strange kids who loved any sort of bhaji (Spinach) dish our mom would make for us as kids. Chorai (Jamaican callaloo), pak choi and lovely dasheen bush, especially if she added salted meats and coconut milk. Today I’ve added swiss chard, collard greens and north American style spinach to my diet.. I even plant the stuff in the little kitchen garden we have in the back yard every spring.

Traditionally this dasheen bush bhaji recipe is made without the coconut milk and okra, but I love that level of flavor you get by cooking with coconut milk so I just had to include it and the okra was left over from a soup I made a few days back, so I decided to include them. Moms would be proud that I didn’t waste them.

You’ll Need…

1 bundle of dasheen bush leaves (see note below)
12 small okras
1/2 hot pepper (Scotch bonnet or habanero)
4 cloves garlic
3/4 tablespoon salt
2 tablespoon olive oil
1 tomato (optional)
1/2 large onion
1 1/2 cups coconut milk (substitute with water)

Note: When shopping for dasheen bush leaves, ask your vendor for baby leaves (more tender) if you can and if you’re wondering… a bundle is about 15 leaves (with stems). I used coconut milk in my recipe, but you can water if you don’t have coconut milk.

Before we can getting cooking this tasty bhaji dish, we need to prep everything. Slice the garlic very thin, chop the onion, tomato and hot pepper (remember to discard the seeds of the pepper if you don’t want that killer heat) and set aside.

Give the okra a rinse under cool water and trim off the stem and end tip and discard. Then cut each okra into 1 cm pieces (rough chop) and set aside.

You may have to refer to the video at the bottom of this recipe to see how I prepared the dasheen bush leaves as it’s a bit hard to explain and I may end up confusing you. All you’re doing is removing the stems by pulling on it while having a good grip on the leaf itself. A sort of string should pull away when you do… that is normal. Remember to wash each leaf and don’t discard the stems as they can be used as well. After you’ve trimmed each leaf, take about 5 and form into a bundle, with the part where the stems were attached at the top (again, see video please). Trim off that area and discard. Then with a tight roll, start cutting thin slices to sort of shred the dasheen bush leaves. Place the shredded leaves into a colander or bowl and rinse again.

Let’s now get cracking with cooking this bhaji… On high heat, in a large pot, heat the olive oil. Add the slices of garlic, but turn down the heat a bit so we don’t burn the slices of garlic. The idea is to cook it for a couple minutes so we can infuse the oil with that rich garlic flavor.

When the edges of the garlic starts to go golden, turn the heat back up to med/high and start adding the shredded dasheen bush. It will pile up and you wonder if you pot is big enough. Fear not… it will wilt down. Give it a good stir then add the salt, pepper, onion, okra and tomato. Give that a good stir, then add the coconut milk to the pot. Bring that up to a boil, then reduce to a very gentle simmer. Allow this to cook for about 35-40 minutes with the pot covered. Be sure to stir every 5-7 minutes.

For some reason or the other I find that the dasheen bush we get here in Ontario (imported of course) takes a bit longer to cook, so I had to cook it for the full 40 minutes. The idea is to get the dasheen bush to melt away and form a thick (especially with the addition of the okra) consistency. After 40 minutes I still had a bit of liquid in the pot, so I removed the lid, turned up the heat and cooked it for a further 5 minutes. Move the spoon around the bottom of the pot and you should see it dry… it may sick, so keep stirring.

One of my favorite ways to have dasheen bush bhaji was with cassava dumplings but it also goes well with roti, rice and bread if that’s all you have. A wonderful creamy vegetarian dish, dasheen bush bhaji will surely excite your taste buds.

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One of my favorite side dishes to eat with sada roti as a kid growing up on the islands was dasheen bush bhaji. But living in North America in the early years meant that we had to improvise in the ingredients we used in many of our normal dishes. Dasheen bush (leaves form the dasheen plant) was not readily available, we started using any other type of “greens” we could find. Like spinach and swiss chard to fill the need for some traditional food. Over the years things have changed a bit and we can now get dahseen bush and many of the other ingredients we couldn’t before. However they’re usually quite expensive and the quality lacks a bit. The long voyage from the Caribbean and the Far East takes it’s toll on the fruits and vegetables (even though there’s overnight shipping).

Here’s my version of bhaji made with baby spinach and cooked gently in coconut cream.

You’ll Need…

11 oz baby spinach (pre washed)
1 medium onion sliced thin
3 cloves garlic sliced
1/4 hot pepper (optional) I used habanero
dash of black pepper
salt to taste (I used a little less than 1/4 teaspoon)
3 tablespoon olive oil (I like using extra virgin – love the additional flavour)
1 can coconut milk (5.6 fl oz)

Even though I purchased the pre-washed spinach (please get baby spinach for best results) I still wash it before cooking. Blame our mom for that.. she believes in washing just about everything. Then in a wide sauce pan heat the olive oil on medium heat. When the oil is hot, add the sliced garlic and allow to cook for a few minutes to infuse the oil with the flavours of the garlic.

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If you look closely at the edges of the garlic you’ll notice that it’s starting to go golden in color, this is a good indication that it’s time to add the spinach. Since we washed the spinach, make sure to drain it well before adding to the pan with the hot oil and garlic. At first you’ll doubt that the entire batch of spinach will fit in the pan, but as it wilts… everything will fit. Just keep adding as needed.

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The next step is to add the black pepper, sliced onion, hot pepper and salt. As mentioned I used a little less than 1/4 teaspoon of salt, so I suggest you add a similar amount and at the end add additional if needed. TIP BTW, if you have a heavy hand and add more salt than necessary, feel free to add a sliced tomato to the pot to try and diffuse some of that salty taste. I then pour in the coconut milk into the pan, cover, turn down the heat to low and allow to simmer for about 20 minutes. You’ll notice that the spinach released a lot of it’s own liquid. No worries.. we’ll burn all that off later.

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After 20 minutes cooking with the cover on the pan, you’ll notice that there’s still a bit of liquid left in the pot. After-all we added coconut milk as well to the natural juices of the spinach itself. Remove the cover and turn the heat up to medium/high to cook off all that liquid. Keep a close eye.. if you notice the spinach starts to stick to the bottom of the pan, turn down the heat. It must cook off the liquid evenly.

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Note: I like my spinach cooked as we do with dasheen bush bhaji.. melted to a sort of smooth paste. But if you prefer, you can cook this much faster with the lid off the pan for about 7-10 minutes (instead of 20) or until the liquid (coconut) milk dries off. On a higher heat setting. This way you’ll have a finished dish with more texture.

As the liquid dries off, you’re done. It will look a bit mushy, but trust me.. this is packed with flavour and healthy goodness.

I was cooking stew chicken with rice for our daughters, so I added the spinach bhaji to my plate. Still trying to get them to eat bhaji.

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I’d love for you to leave me your comments and questions in the area provided below. Maybe you have a different way of preparing this dish?

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bhaji recipe

Dasheen Bush Bhaji With Okra And Coconut Milk.

Making bhaji with tender baby spinach and coconut cream.

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