This was done a few weeks ago just before the passing of mammie. Bhagi rice was a favourite of hers, anything with bhagi as a matter of fact. The hardest part in making this dish was knowing I couldn't share it with her that day. This is a well loved dish on the island. In Trinidad we use the taro leaves in our cuisine a lot. We refer to it as bhagi, dasheen bush or callaloo bush. The leaves are attached to a root (underground of course). This root is called dasheen (part of the ground provision category) and is very much edible. In many cases, more appetizing than some of the other starches. Some people shy away from attempting to make bhagi rice because they think it is a long and complicated process. Here you will see just how untrue that is. Simple, wholesome and delicious. Enjoy.
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Music credit: • Parcels - Acoustic Tra...
Негізгі бет Working at home making bhagi rice, tomatoes and saltfish. Throwback.
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