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The Ultimate Bhagi (Spinach) Rice

A classic Caribbean one-pot rice dish made with dasheen bush (or spinach), salted cod, and coconut cream for a hearty, flavorful, and comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Caribbean Classics, Comfort Food, Seafood & Fish, Weeknight Dinners
Ingredients Method

Ingredients
  

  • 1 lb dasheen bush bhagi any spinach will work
  • 2 tbsp coconut oil
  • 1/2 lb salted cod prepared
  • 1/2 medium onion diced
  • 6 cloves garlic crushed
  • 1/2 tsp black pepper
  • 3/4 cup bell peppers diced
  • 1 tbsp tomato paste
  • 1 tbsp Caribbean green seasoning
  • 1 tsp curry powder
  • 1 cup pumpkin grated
  • 2 cups long grain brown rice washed
  • 5 cups 5–6 water adjust as needed
  • 2 tbsp coconut cream
  • 1/2 tsp salt
  • 3 wiri wiri peppers

Method
 

  1. Wash, trim, and prepare the dasheen bush leaves. Bundle and cut into thin ribbons. Prep the other ingredients at this time as well. 
  2. Heat the coconut oil in a wide pan over medium flame. Add the prepared salted cod and stir well.
  3. After 3 minutes, add the onion, garlic, and black pepper. Reduce heat to medium-low and cook for 2 minutes.
  4. Add the diced bell peppers, stir, then make space in the center of the pot. Add the tomato paste (and smoked paprika if using). Cook for 2 minutes.
  5. Add the Caribbean green seasoning and curry powder. Stir to combine.
  6. Add the grated carrot and pumpkin (or squash). Cook for 2 minutes.
  7. Increase heat to medium and add the bhagi (or spinach). Stir well and cook for 3 minutes.
  8. Add the washed rice and mix to coat with seasonings.
  9. Pour in water and bring to a boil. Once bubbling, add the coconut cream and wiri wiri peppers.
  10. Reduce to a simmer, add salt, and cover. Cook until liquid is absorbed and rice is fully cooked and plump, 20–25 minutes. Add more water if necessary.
  11. Adjust salt to taste, remembering the salted cod contributes saltiness. Decide if you want the rice soggy or grainy. Keep wiri wiri peppers whole for mild heat, or burst them for spice.
  12. Turn off the heat, cover, and let rest for 5–10 minutes. Fluff with a fork before serving.

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