Dasheen bush bhaji with okra and coconut milk

Name: Dasheen bush bhaji with okra and coconut milk
Total time: 25 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 1 pc dasheen leaves; 12 pc okra; ½ pc scotch bonnet pepper; 4 pc garlic; ¾ tbsp salt; 2 tbsp olive oil; 1 pc tomato; ½ pc onion; 380 ml coconut milk

A flavourful bhaji-style stew of shredded dasheen bush leaves with okra, onion, garlic, Scotch bonnet and coconut milk.

25 min 887 kcal/serving serves 2

887kcal9gprotein119gcarbs45gfat

caribbeanpot.comView the original on caribbeanpot.com More from caribbeanpot.com on Mello

🥣dasheen leaves

🥣okra

🌶️scotch bonnet pepper

🧄garlic

🧂salt

🫒olive oil

🍅tomato

🧅onion

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About Chris De La Rosa

Trinidadian-Canadian home cook and creator of CaribbeanPot.com

Chris De La Rosa is a Trinidadian-born, Canada-based home cook and food writer who founded CaribbeanPot.com, one of the most established online resources for Caribbean cooking. He is known for sharing Trinidadian recipes and techniques through his website and video content, aimed at making island cooking accessible to home cooks abroad.

His cooking centers on Trinidadian staples and the wider Caribbean pantry, with dishes like curry crab and dumplings, pelau, doubles, and callaloo built on scotch bonnet peppers, garlic, thyme, and green seasoning. He favours one-pot and stewed preparations, browning meats before slow cooking them, and leans on bold, well-seasoned flavours rather than elaborate technique, with an emphasis on recipes that reflect home kitchens rather than restaurant plating.

25 recipes on Mello, imported from caribbeanpot.com, mostly Caribbean and Jamaican.