Saltfish (salted cod) Cookup Rice | CaribbeanPot.com

[@demitriwelling1348]

Thanks for sharing. May your Grandmother Rest in Power

[@serenablair8963]

Thank you for reminding me off that dish , the split p , i didn’t know of, thank you for going back to the beginning 😊❤

[@elementalbuttahfly8510]

This is right up my alley. A beautiful, wholesome winter one pot meal. Reminds mi of home. ThAnkhs for sharing Chris ❤️🌟💥💯💢🌹💫⭐🔥⚡👏🏾🇯🇲🇬🇾🇧🇧🇹🇹🇨🇺🇭🇹🇵🇭🇧🇷🇳🇬

[@renamouzon4878]

This pot was a winner if u could have saw my face when he added the ingredients 2 this wonderful dish.

[@aaudain1]

Yes old school Trini style i love the way you do it,

[@Karnaxa]

A classic and a favourite of mine. Thumbs up as usual Chris.

[@caribbeanpot]

much luv for the support

[@DaLionessDaHuntress]

Wow...my Great Grandmother turned 101 last month. I love it. I'm going to give this a try. Bless up💜

[@1Shondee]

OMG i just finished cookin this exactly the way you did it step by step and it csme out PERRRRRFECT🤤🤤😋😋 THANK YOU Chris😘😘😘

[@nerrisaedwards9661]

Oh my goodness! This brings back so much wonderful memories! My grandmother used to make it as well. I learn it from her and I used to make it all the time for my relatives long time ago! It’s been a long time I did not eat it because, I live in Canada as well! So glad we can have all the islands Products in Canada! I’m going to make it this weekend ! Thank you Chris🙏🏾

[@marlenepollard4982]

I make it with Salted Cod and Pigtails with either Kale , Cabbage leaves, Spinach, Okra, Pumpkin or Carrots. Served with a nice cold glass of Mauby.

[@RivetGardener]

I love salt cod, and your Grandma's recipe rocks! I have got to make this. I have a bag of dried salt cod, so there I go. Not sure if I can get Taro leaves, but I can use collard greens. Delicious looking at 5:19 Yes deboned salt cod is much better. So difficult to eat if it has the spines in it. Pumpkin and coconut milk? What richness! Oh yes please on the green seasoning. Okra....yum! Wonderful recipe. Saved to my favorites. Such a healthful meal.

[@mogains]

Classic upload bro. And whatever you doing keep it up. On the intro you’re looking amazing ❤️👍🏼👊🏼👊🏼🇹🇹.

[@caribbeanpot]

thx kindly

[@curlygoddesschrissy9800]

I love to see the baji in my own lol. But good my dear. I’ll try this recipe today. ♥️

[@carleneromain8940]

I’ll be honest …my mom makes this minus the split peas and this looks amazing 👏🏾🔥👏🏾🔥 Guess what I’ll be making for dinner tonight 😁 Thanks for sharing sir 😍❤️🙏🏾

[@ellenclerk5874]

Omg Ur grandmother brought with her ghana food. It's prep same way in Ghana with salty tilapia and palm oil. U can eat it with coco yam green boiled plantain rice etc. It's finger leaking good. That looks delicious

[@claudettecharles-dick3380]

Hey Chris I have to do this one. I'm a vegan so this would be another one of my dishes from you. Keep up enticing food lovers. Loving it.

[@lylinbest948]

Goodmorning Chris, what a fabulous looking dish.Had similar dish growing up but without split peas.All you need now is some kutchela or avocado and loose clothing.Thanks for lunch lol.

[@caribbeanpot]

loose clothing indeed

[@TriniMonstera]

A nice salad made with cubed cucumbers, tomatoes, onions seasoned with salt, black pepper, chadon beni and a little chopped bird pepper.

[@mommargie2679]

Oh my that sure does look so delicious!

[@allisonwelcome4682]

One of my favorite cookup rice in Guyana

[@gthangguthrie3213]

Maannnn that looks SO GOOD!!!

[@msadrienafokoevents7122]

Fabulous.....🔥🇩🇲🌲🎄Plantation Grove Restaurant on the island of Dominica saying I’m trying this dish weekend. The weather is so poor at present, and the above is ideal for a damp December day. Thanks Buddie. I’m using spinach leaves , strictly local. Come and see us soon

[@expatchef]

Chris is a legend🔥

[@caribbeanpot]

humbled

[@kosewa1]

You make my mouth water!!! 🙏🏾

[@odettaingram8478]

Omg it's been a while since i have this meal chris and seeing how you make this,now I'm heading to the market to get my stuff,great chef blessed hands,no 1 fan always

[@caribbeanpot]

do test the recipe.. it real nice

[@anajosephaj]

Dammmmm.....I haven't eaten this dish in a hot minute.....yasss thanks for the remembrance...I'll be making this dish real soon

[@elizabethroblyn1392]

This is a BOSS dish man!

[@eng.robinlemuelrupenariner9629]

My grand mom did that too, but with smoke hurey (wolf fish)

[@juliealexis8510]

Chris , man you are back really hard keep doing what you are doing, that bush is really hard pass it's time , still looking good keep safe God bless you and your family 🇹🇹 cunupia 🙏

[@SaposJoint]

Just soul food, Chris. I might have to substitute collard greens for the dasheen, though. Beautiful, thank you!

[@caribbeanpot]

very comforting yea

[@kankan244]

Hi can I use collard greens. Is the texture the same as the Bush Chris is using

[@SaposJoint]

@@kankan244 The flavor might change a bit, but collards are tough, and take a lot of cooking down. I've never had taro greens in a dish, but some Philippine dishes use the leaf and the root in the same dish. Using chili leaves would be a bit more delicate, and might taste pretty good. They cook down fast, so be careful of the time. Experiment and enjoy! Merry Christmas.

[@deboraalexis4016]

Love love it ! My favorite dish!!!

[@dazzlinginthekitchen5742]

Chris!!! You need to cut it out before I gain 300 lbs! That looks like I need that on my table very soon! Scrumptious! 😍

[@caribbeanpot]

my bad (smile)

[@allisonwelcome4682]

When ever I goes back to Guyana, I usually bring back my Dasheen leaves or eddoes leaf with me because it's totally different from the one's we get in America.

[@rimateedeonarine8583]

Hi Chris what a very very delicious dish love it looks so yummy.... wish I could have some now🌲🌲❤❤

[@caribbeanpot]

it is.. and very comforting

[@Skyfoxx23]

Awesome video as always Chris!

[@mogunloye]

Bravo chef

[@malaali8515]

Made this today it's the bomb used blackeye peas instead

[@lordsigurdthorolf1202]

Thank you for your time 'N continuing to give us Cooking Ideas. I subscribed to your site when I started looking for Jamaican Rum recipes. I spent over $100 US on the 13 spices I bought that where inspired from your (and others) Jamaican Rub rubs. ;

[@chukabucka]

You've organised lunch for us on Saturday 🙏

[@caribbeanpot]

enjoy

[@moniquespoiledangelbowman8020]

Awesome! Thanks for sharing!!

[@caribbeanpot]

most welcome

[@neattylulu9817]

Whey d golden ray?

[@JRR31984]

Very GOOD Sir.

[@annemarierennie6547]

Chris. The reason why the "!dasheen bush" does not melt easily, is because it is not dadheen bush but eddoes or some other similar kind of bush. The soft bush, is covered with a reddish brown skin on the stem and there's a reddish brown dot, in the centre of the leaf.

[@WayneStcroix]

Boi day looking good nuh man wah lol cool down nuh man dasheen leaf feel the cold weather lol

[@natshoney3219]

Where did your grandmother get this recipe from? We have cook up rice in Guyana. The food looks good. 🤪😀😁😋

[@caribbeanpot]

Born and Bred Trinbagonian. Cookup is not specific to Guyana... just the slight differences every household puts on it, to their liking.

[@zochbuppet448]

@@caribbeanpot Chris you is a good scamp. And you are very wrong. Yu ready fe sell Eskimo snow cone. You used the term Cook up and then say everyone makes it. When all Trinidadians and Guyanese know that its a Guyanese dish. Cook Up is very specif to Guyana. Its a Guyanese dish. Trinidadians made Pealu. This version and the way this is cooked is even more specific to one group in Guyana. I know Trinis from and have Trinis in my family and they never cooked like this. They only knew Pealu. As far as I know there used to be (Globalization happened in the 1990s) only 2 West Indian countries that cook their meat and rice together. Trinidad and Guyana, and guess what, its interesting that both of them have a large amount of Indians. Do You know where the term Pelau comes from Chris.. Wanna know where this Dish originated from, ...yes India. This is an Indo Guyanese version of Cook Up Rice that originated from a Indian dish called kitchari that some Indians in Guyana used to and still make. This is the way some Indians made their Cook Up. Why did they cook it like this. Because some were Hindus and they dont eat beef or pork, and dont eat a lot of meat. Or it might be -times bad-, as they say in Guyana, you bare, you dont have anything to cook. The British liked kitchari so much that they took it from India to England in the 1800s and it became one of their dishes.

[@cookinglikearealguyanese4104]

Wow I want some pleasee

[@rushikafoods8819]

Wow...

[@padminisamuels3264]

The young dasshèen des melt that the old leaves we use to grow it in Guyana

[@stevejr6536]

I love the channel bro but you should try black eye peas instead of chick peas

[@aaudain1]

I am jealous i can't get that bush over here i Connecticut

[@kankan244]

Hi Chris, This looks yummy and always wondered what the salted fish taste like. What other greens can be substituted

[@GDS963]

Sir, Regarding the Dasheen...I wonder if it's the difference in elevation. I know when I go from Memphis, TN to Denver, CO, it takes much longer to get things tender...Just a thought.

[@RawCaribb]

Oh yes man, just had some callaloo

[@the12deel]

SUBSCRIBED!

[@raymullen3583]

I can't find Salt Cod here on the Outer Banks will Fresh Cod work as well..??

[@antonzigando150]

chris is a fucking legend

[@nphipps9406]

dasheen bush/taro needs lots of water to grow for it to soft and will melt in the pot. if grown in regular or dry soil, it will be hard.

[@essenceblocks2762]

I make my cook up with salmon🇧🇧

[@SpiritualOutsider]

🤤

[@lordsigurdthorolf1202]

O, and I would have added light Red Kidney Beans and Pigeon Peas, ( Socked the night before) at the start of the boil.

[@raneealbert7604]

Hi, what kind of meat can go with this?

[@dianeparent3091]

Not a big fan of split peas cans I use pigeon peas instead?

[@tamikamoyer939]

Good morning

[@caribbeanpot]

good Morning

[@kennedymitchell6149]

Hi Chris, love your tutorials. I have never cooked bhagi (hope that's the correct spelling) but when I cook my collard greens and when they don't cook down we add a little bit of baking soda and that will allow it to cook down. Try it. kmitch007

[@zochbuppet448]

Chris then your grandmother was from Guyana as This is a Guyanese country dish. But you dont put pumpkin with rice like that, and that's may too much dasheen/ calooaloo, baji / spinach or whatever you want to call it. Thats one of the 500 different ways you can cook cookup depending on what you put in it. If you want to make something simple/ vegetarian like, or you don't have meat or other kinds of peas. Loose / slack Cookup is related to Kitchri as it came from that. Lard I hate hate Kitchri and watery cookup...LOL

[@TriniMonstera]

Hey this dish is not specific to any one country, it is whatever spin you put on it, could be made with salted meat or smoked bones if you want. Almost any ingredient could be added to a ‘cook up’.

[@whatrwedoing6968]

Ah gawd CHRIS de dasheen LEAVES not breaking up bcuz its has IRON😂😂.DATS WHY GRANDMA and dem would grease dey HANDS before so dey hands dont turn BLACK!!and by de way my GRANDMA was 104yrs.young so you aint SHOWING OFF on ME nah😂😂😂😂

[@lolabailey8298]

Chris, love ur video's. But you could do less talking.

[@paniceiawinder2872]

Why do black folk cook almost similar dishes

[@desirejackson4982]

Christ you have to fry the eddoes first with your and garlic and then it will whited down then you put in your salt fish and still fry it up add you green season into it and all that flavor will blend then you had your coconut milk and walla tast.

[@patriciamitchell5555]

I was looking at you making the Salt fish cook up rice. i live in the US and wanted to share my experience with. you as it relates to the Dasheen bush. Whenever Dasheen Bush goes in the refrigerator it never cook soft. i assume before you bought it was place in a refrigerator you wouldn't know that.

[@amandam3101]

never in my life eating that JK

[@caribbeanpot]

More for someone else yea

[@betsy5889]

caribbeanpot 😂 more for me 🙋🏽‍♀️

[@amandam3101]

@@caribbeanpot Okay then but i do like your other recipies

[@JSyms-fm2bk]

This doesn’t look or seem appetizing to me at all.