Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup rice ( washed )
- salt to taste
- 1 small bouillon cube
- 1/2 lb bhagi or spinach
- margarine or butter ( about 3 tablespoons )
- a green hot pepper
- a little coconut powder ( Maggi product) or coconut cream
- water
Directions
Clean bhagi ( spinach) and cut up small
Wash rice, set aside
In a heavy bottom pot with tight fitting cover melt the butter, but don't let it get brown
Add the cleaned bhagi and sauté until bhagi is limp
Add cleaned rice and the bouillon cube and water to cover rice
Float hot pepper on top of rice, don't let it burst or rice dish will be too hot , and let the rice come to the boil
Reduce heat to very low, cover pot tightly and simmer for about 20 mins or until all water has evaporated and the rice is soft. Take out hot pepper
Fluff rice, add a little butter if needed and the coconut cream ( powdered or liquid )
Category:Trinidadian Recipes
Category:Trinidadian Snacks