Baji rice, a beloved Caribbean staple, gets a savory upgrade with the addition of succulent salted pigtail. This one-pot wonder is a testament to the region's vibrant culinary heritage, blending hearty rice with the rich, salty depth of the pigtail. Forget complicated recipes and lengthy cooking times; this dish is surprisingly simple to make, delivering a flavour explosion that will tantalize your taste buds. The combination of tender rice, aromatic spices, and the irresistible salty pigtail creates a truly unforgettable eating experience, perfect for a comforting weeknight meal or a special occasion.
Imagine the fragrant steam rising from a pot filled with perfectly cooked rice, infused with the savory essence of the pigtail. This one-pot Bajee Rice recipe simplifies the process, delivering all the deliciousness without the fuss. Ready to experience the magic? Let's dive into the step-by-step instructions and create this incredible Caribbean classic together.
Tools Needed
- Dutch pot
- Tea towel
Ingredients
- Salted pigtails
- Water
- Jamaican Kalaloo (or Chai Bajee)
- Olive oil: 1 tablespoon
- Onion
- Garlic
- Fresh thyme
- Chinese celery
- Scallions
- Pimento peppers (seasoning peppers)
- Brown parboiled rice
- Freshly ground black pepper
- Coconut milk
- Shadow Beni (or Kanto, Bandana)
- Scotch bonnet pepper: 1
Step-by-Step Instructions
Step 1. Prepare the Pigtails and Vegetables
- Boil the salted pigtails in two changes of water. The first boil for about an hour, then discard the water. Boil again for 15 minutes in fresh water to remove excess salt and tenderize the pigtails.
- Wash thoroughly, remove tough stems and any discolored leaves. Chop into approximately 4-inch pieces.
Step 2. Sauté Aromatics and Cook Pigtails
- Heat olive oil in a Dutch pot over medium-high heat. Add diced onions and garlic, sauté until fragrant.
- Add fresh thyme, Chinese celery, and scallions. Cook gently for 3-4 minutes to build flavor.
- Add the prepared salted pigtails and chopped pimento peppers. Stir and cook on low heat for a few minutes to meld flavors.
Step 3. Combine Rice and Simmer
- Add the washed brown rice, freshly ground black pepper, and coconut milk. Add enough water to reach desired consistency. Bring to a boil.
- Add chopped Shadow Beni and a whole Scotch bonnet pepper (optional). Stir gently.
- Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Remove Scotch Bonnet pepper before serving.
Step 4. Season and Serve
- Taste and adjust seasoning as needed. Serve hot.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Washing the rice is crucial to remove dirt and grit.
- The salt from the pigtails will season the dish; add extra salt only if necessary.
- Optional additions include diced pumpkin for extra flavor.
- For a vegetarian version, omit the salted pigtail and consider using salted codfish as a substitute.
Nutrition
- Calories: approximately 500-600
- Fat: approximately 20-25g
- Carbs: approximately 70-80g
- Protein: approximately 15-20g
FAQs
1. Can I substitute the salted pigtail with another ingredient?
Yes! You can substitute with smoked ham hock, smoked pork shoulder, or even a flavorful sausage for a similar salty, savory taste. Adjust seasoning as needed.
2. How can I make this recipe spicier?
Add a scotch bonnet pepper (or less, depending on your spice tolerance), or a teaspoon or two of your favorite hot sauce during cooking. You can also increase the amount of hot pepper flakes.
This One-Pot Bajee Rice with Salted Pigtail is a delicious and satisfying Caribbean meal that’s surprisingly easy to make. The rich flavors and simple preparation make it a perfect weeknight dinner or a show-stopping dish for any occasion. Enjoy the authentic taste of the Caribbean in every bite!