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Ital Rice / Coconut Okra Rice

This dish, by vegetarian chef Celia Brooks Brown, is often called Rasta risotto. Ital is a Rastafarian concept which means the essence of things in their natural state. Ital foods are super-healthy, free from animal products, unrefined and generally containing no salt. They rely on natural flavours, chilli in particular, to provide enough excitement for the sense of taste, along with a sense of well-being.



  • 1.

    Heat a large, heavy bottomed, lidded saucean over a moderate flame and add oil. Fry the onion until translucent. Add garlic and rice and cook until garlic is fragrant, about 1 minute. Add the okra, red pepper, chilli, coconut cream and water.

  • 2.

    Stir, cover and bring to the boil. Simmer, covered, until all the liquid is absorbed and the rice is tender (30-35 minutes). Stir the callaloo in at the end and continue cooking until it wilts, about 2 minutes. Serve immediately in warm bowls.

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Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Ital Rice / Coconut Okra Rice.


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