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A True Trini Favorite: Trinidad Bhagi Rice
In Trinidad, Bhagi Rice is the kind of dish that turns an ordinary day into a cozy, comforting meal. Recently, I made it for my husband—who usually steers clear of bhagi or spinach—and to my surprise, he went back for seconds. That’s when I knew this recipe was something special.
It’s creamy without being heavy, savory yet slightly sweet, with tender grains of rice that hold their texture in the rich coconut milk. The pumpkin and carrot melt just enough to sweeten the dish naturally, while the salted pigtail adds a smoky, salty depth. Truth be told, it might even rival pelau—but let’s keep that between us.
Why You’ll Love This Trinidad Bhagi Rice Recipe
- 🥥 One-pot comfort: Easy to make, minimal cleanup.
- 🌿 Customizable: Make it vegan, vegetarian, or add salted meats.
- 🍚 Perfect texture: Soft but not mushy—just like pelau.
- ❤️ Full of Trini flavor: Coconut milk, bandhania, and pepper create a soulful blend.
What Is Bhaji (Bhagi) Rice?
In Trinidad, bhaji, bhagi (or even bhagee) refers to leafy greens such as spinach, dasheen bush (taro leaves), poui bhaji, or chaurai bhaji—usually cooked down with garlic, onion, and herbs. When combined with rice, pumpkin, ochro, and coconut milk, it becomes Trinidad Bhagi Rice, a creamy, nourishing, and satisfying one-pot meal loved across the islands.
Ingredients You Will Need
- Salted pigtail – For smoky, savory richness. Substitute with salted beef or smoked turkey—or omit for a vegan or vegetarian version.
- Olive oil (4 tbsp) – For sautéing aromatics.
- Onion & garlic – Essential basics.
- Hot pepper – Float whole for mild flavor or chop for heat.
- Bandhania (culantro) – Adds herbal freshness; use cilantro if unavailable.
- Spinach (fresh or frozen) – Or any local bhagi (dasheen bush(cleaned), Jamaican callaloo, poui, patchoi(pak choy), or chorai).
- Pumpkin & carrot – For natural sweetness and body.
- Ochro (okra) – Adds silkiness.
- Scallions – For brightness.
- Coconut milk + water – Creamy base.
- Rice (jasmine, parboiled, or Trinidad white) – Adjust liquid depending on rice type.
- Butter (optional) – Adds richness; omit for vegan.
- Salt & black pepper – To taste.
- Green seasoning (3 tbsp) – Used to season the pigtail after boiling.
Health & Nutrition Information
Trinidad Bhagi Rice is a nourishing, wholesome one-pot meal made with natural, nutrient-dense ingredients. The combination of spinach (or other bhaji), pumpkin, ochro, and coconut milk provides a balance of fiber, vitamins, and healthy fats, while the rice adds comforting energy-giving carbohydrates.
It’s a dish that supports heart health, digestion, and overall energy—perfect for those who enjoy flavorful Caribbean food made with fresh, wholesome ingredients.
Dietary Notes
- Vegan: Omit salted meats and butter; the coconut milk provides natural creaminess.
- Vegetarian: Skip the salted meats but keep the butter or use coconut oil.
- Gluten-Free: Naturally gluten-free—just ensure your seasoning blends and coconut milk have no additives.
- Dairy-Free: Replace butter with coconut oil or omit it entirely.
- Low-Sodium Option: Avoid salted meats, use fresh herbs, and adjust salt to taste.
Equipment You’ll Need
- Heavy-bottomed 5-quart pot or Dutch oven
- Pressure cooker (optional, for pigtail)
- Wooden spoon
- Sharp knife
- Measuring cups and spoons
How to Prepare Salted Pigtail
- Rinse under cold running water.
- Boil in fresh water:
- 30–40 minutes in a pot
- 25 minutes in a pressure cooker(select meat option)
- Drain and rinse again to remove excess salt.
- Taste a piece—it should be pleasantly seasoned, not overly salty.
- Cut into 1-inch pieces (if whole) and season with green seasoning before using.
📝 Tip: The meat should be fully tender before adding it to your bhaji rice pot.
Tips for Perfect Trinidad Bhagi Rice
- The texture should be soft and grainy like pelau, not mushy like kichadi/kitcherie/kitchri.
- Liquid ratio: Start with 2 cups liquid per cup of rice, add more if needed.
- Mix bhagis for richer flavor—spinach, dasheen bush, poui, or chorai.
- The coconut milk and veggies create a creamy, mildly sweet base balanced by the savory pigtail or green seasoning.
Serving Suggestions
Serve hot as a main one pot dish or with:
- Fried ripe plantains
- Curry or stewed chicken, beef, oxtail, pork or lamb (if not using pigtail)
- Fried fish (if not using pigtail)
- Tomato choka or cucumber chow
- Pudina Chutney
Watch the Full Bhagi Rice Video on YouTube
🎥 Watch the full step-by-step video tutorial for Trinidad Bhagi Rice on my YouTube channel 0 see link in the recipe card below: Cooking With Ria.
Don’t forget to like, subscribe, and leave a comment when you try this recipe at home!
Frequently Asked Questions
1. Can I use frozen spinach?
Yes! Frozen chopped spinach works perfectly and saves prep time.
2. Where can I buy salted pigtails?
At most West Indian or Asian supermarkets—in the refrigerated or frozen section–or in a designated area for salted meats(usually along with salted beef, mackerel etc).
3. Can I make this vegan or vegetarian?
Absolutely! Omit the pigtail/salted meats, and butter–or use vegan butter.
4. What kind of bhagi can I use?
Spinach, dasheen bush, poui, jamaican callaloo, patchoi (pakchoi), or chorai bhagi—or mix them for depth.
5. What other meats can I try?
Prepared salted beef or smoked turkey are delicious substitutes.
Trinidad Bhagi Rice with Pigtaila (Vegan, Vegetarian Option)
Equipment
- Heavy-bottomed 5-quart pot or Dutch oven
- Pressure cooker (optional, for pigtail)
- Wooden spoon
- Sharp knife
- Measuring cups and spoons
Ingredients
- 1 lb salted pigtail or salted beef/smoked turkey; optional
- 4 tbsp extra virgin olive oil
- 1 onion chopped
- 2 tbsp minced garlic
- Hot pepper to taste
- 1/4 cup chopped bandhania culantro
- 1 lb frozen chopped spinach or fresh bhaji
- 1 cup pumpkin cubed
- 1/2 cup carrot chopped
- 6 ochro okra, sliced
- 2 scallions chopped
- 1 can coconut milk + enough water to make 5 cups liquid
- 2 cups jasmine parboiled, or Trinidad white rice
- Salt and black pepper to taste
- 2 tbsp butter optional, omit for vegan
- 3 tbsp green seasoning for pigtail
Instructions
- Prepare the pigtail (if using): Rinse salted pigtails thoroughly, then place in a pot or pressure cooker with water.
- Pressure cooker: Cook for 25 minutes.
- Regular pot: Boil for 30–40 minutes, or until meat is fully cooked and tender. Drain, rinse, and if still salty, repeat boiling briefly. Cut into 1-inch pieces and season with 3 tbsp green seasoning. Set aside.
- Sauté aromatics: Heat olive oil in a heavy-bottomed 5-quart pot over medium heat. Add onion and cook until golden brown at the edges. Add garlic and hot pepper; sauté until fragrant.
- Add pigtail or smoked meat: Stir in the seasoned pigtail (or smoked turkey/beef). Cook for 2–3 minutes to absorb the aromatics.
- Add vegetables: Add spinach, pumpkin, carrot, ochro, bandhania, and scallions. Stir well and cook for 1–2 minutes.
- Add rice and liquid:Stir in rice, coconut milk, and enough hot water to make 5 cups total liquid. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes, or until the rice reaches your desired softness or graininess—similar to pelau.
- Final touches: Taste midway and adjust seasoning with salt and black pepper. Stir in butter (if using). Remove from heat, cover, and let sit 10 minutes before fluffing.
Nutrition
Did You Love This Recipe – Leave a Rating and Comment
If you tried this Trinidad Bhagi Rice recipe, please leave a comment and a ⭐⭐⭐⭐⭐ rating on the recipe card above! I’d love to hear how it turned out for you.
Questions, Concerns, or Recipe Requests—Write Me!
If you have any questions, issues, or suggestions about this recipe—or if there’s a dish you’d love to see me make—please don’t hesitate to leave a comment below or email me at [email protected]. Many of my favorite posts are inspired by your requests and kitchen stories, so don’t be shy.
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