Jamaican Pumpkin Rice is a traditional Jamaican recipe for a classic dish of rice and saltfish cooked on top of a base of mashed pumpkin with hot chillies. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Pumpkin Rice.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
300g uncooked white rice, washed
225g salt cod — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
225g pumpkin flesh, diced
2 tsp vegetable oil
1 medium onion, chopped
850ml water
salt and freshly-ground black pepper, to taste
1 sprig of thyme
2 spring onions, chopped
3 tbsp butter (or margarine)
1 Scotch Bonnet chilli
Method:
Wash the saltfish, place in a bowl, cover with water and set aside to soak for six hours (this removes the excess salt). Drain the water then boil the saltfish for 20 minutes in plenty of water to soften. Drain the saltfish, allow to cool until it can be handled then break into small flakes and remove any bones then set aside.
Place the pumpkin in a pan, add the water, then bring to a boil and cook for 10 minutes. Add the vegetable oil then cook for a further 10 minute, or until the pumpkin is soft and can be mashed with a fork.
Mash the pumpkin then place the rice and all the remaining ingredients on top. Cover with a lid and cook, mixing occasionally (this distributes the pumpkin colour) for 20 minutes. At this time place the whole chilli pepper on top of the rice (if you like your dishes hot then chop the chilli finely and mix into the rice).
Steam for a further 20 minutes, or until all the ingredients are done. Adjust the seasonings to taste, fluff with a fork and turn into a dish before serving (if using whole chillies place on top of the rice before serving).
Click on the image, above to submit to Pinterest.