Recipe Card - Bhagi Recipe with Peas & Ochro -

Trinidad Bhagi recipe with peas and ochro — spinach, pigeon peas, and okra simmered in coconut cream for a healthy, flavorful Caribbean side dish.

Recipe Card - Bhagi Recipe with Peas & Ochro

A traditional Trinidad-style Bhagi recipe combining spinach, green pigeon peas, and ochro with coconut, cumin, and garlic. A healthy, comforting side perfect for roti, rice, or as part of a festive spread.

No ratings yet

Print Pin

Course: Breakfast, dinner, lunch, Side Dish

Cuisine: Caribbean, East Indian, Trinidad, Trinidadian, West Indian

Keyword: bhagee with peas and ochro, bhagi with peas, bhagi with peas and ochro, bhaji, mic up bhagi

Prep Time: 5

Cook Time: 1

Servings: servings

Calories: 181kcal

Equipment

Ingredients

6 tbsp extra virgin olive oil
2 tsp whole cumin seeds
1 onion chopped
3 tbsp minced garlic 2 tbsp if you prefer less
Hot pepper to taste
2 lbs frozen spinach thawed (or substitute finely chopped dasheen bush/taro leaves)
½ lb fresh or frozen green pigeon peas precooked for 15 mins, drained, use up to 12 oz
½ lb ochro okra, sliced, use up to 14 oz
½ block coconut cream or 1 can coconut milk
1 cup water plus more if needed

Instructions

Place green pigeon peas in a small saucepan, cover with water, and boil for 15 minutes. Drain and set aside.
Heat oil in a large pot. Add cumin seeds and toast for 1 minute until fragrant.
Add onion and hot pepper, cooking until softened. Stir in garlic and sauté for 1 minute.
Mix in pigeon peas and cook for 5 minutes.
Add spinach, ochro, coconut cream, and 1 cup water. Season with salt. Stir to combine.
Cover and steam-cook for 45–90 minutes, stirring every 10 minutes to prevent sticking. If it dries out before the time is up, add a little more water.
Dish is done when spinach is light and fluffy, peas are tender, and ochro has blended with the flavors. Taste and add more salt if required,

Video

Nutrition