Saltfish and rice cookup

Ingredients

• 370 g (2 cups)parboiled rice
• 454 g (1 lb)salt fish (salted cod)
• 240 ml (1 cup)water
• 240 ml (1 cup)coconut milk (make your own)
• 4 cloves (or 2 tablespoons)garlic, chopped (or minced garlic)
• 4 (or 2 tablespoons)flavour peppers, chopped (or Bertie's pimento sauce)
• 2 tablespoonschives, chopped
• 2 stalkscelery, chopped
• 240 ml (1 cup)okra, cut into pieces
• 2 tablespoonssugar
• ½ teaspoonblack pepper
• 1hot pepper, whole

Instructions

1. 1

   Rinse the saltfish

   Soak and wash the saltfish, removing most of its salt.

2. 2

   Mix the ingredients

   Put all the ingredients except the whole hot pepper into the Instant Pot and stir.

3. 3

   Add the pepper

   Place the whole hot pepper on top of the rice mixture without stirring it in.

4. 4

   Select the rice setting

   Choose the rice setting on the Instant Pot and let it come to the level.

5. 5

   Release the pressure

   Allow the pressure to release naturally.

6. 6

   Check the seasoning

   Taste the cookup and add salt if needed.

7. 7

   Serve the cookup

   Serve.

What is saltfish and rice cookup?

Cookup is a Caribbean one-pot style of cooking in which rice is prepared with other ingredients and seasonings. Salted cod, coconut milk and vegetables make this version hearty and savoury, with okra adding a characteristic soft texture.

The combination draws on familiar Caribbean pantry ingredients, while the Instant Pot keeps the preparation in one vessel. Leaving the hot pepper whole gives it a chance to flavour the pot without chopping it into the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 419 calories, 0g protein, 0g carbs, 0g fat.

The rice and sugar provide most of the carbohydrate, while coconut milk contributes much of the fat; the salted cod is the main protein source. Serve with a fresh salad or extra vegetables to add a lighter, crisp contrast.

Getting the saltfish ready

Saltfish: soaking and washing removes most of the salt, as the recipe directs. The fish still seasons the rice, so taste the finished dish before deciding whether to add more salt.

Coconut milk: it brings richness and helps form the cooking liquid alongside the water. Stir it through with the other ingredients so it is distributed around the rice.

Building the flavour

Aromatics: garlic, flavour peppers, chives and celery add savoury, fresh notes throughout the pot. Chop them as specified so they mix readily with the rice and fish.

Sweetness and spice: sugar and black pepper balance the salty fish and creamy coconut. Keep the hot pepper whole and on top, as directed, rather than stirring it through.

Rice and okra texture

Parboiled rice: it is the specified grain for this cookup and holds its shape well during cooking. Measure it carefully, since the rice-to-liquid balance matters in a pressure cooker.

Okra: cut-up fresh or frozen okra can be used. It softens as the rice cooks and contributes a pleasantly tender, slightly slippery texture.

Using the Instant Pot

Rice setting: follow the recipe's instruction to select the appliance's rice programme. The method does not give a separate pressure-cooking time, so use the setting available on your model.

Natural release: allow the cooker to release pressure by itself before opening it. This is part of the stated method; avoid rushing to open the pot while it remains pressurised.

Serving the cookup

Fluff and portion the rice gently once cooking is complete, taking care not to break up the softened fish and okra too much. If the hot pepper is still intact, diners can avoid eating it directly.

Serve it as a filling main, or pair it with a crisp salad or simply dressed vegetables for a fresh contrast to the coconut-rich rice.

Recipe notes & tips

• Rinse and soak the saltfish before cooking to remove most of its salt.
• Chop the garlic, flavour peppers, chives and celery before adding them to the pot.
• Stir the ingredients together before placing the whole hot pepper on top.
• Keep the hot pepper whole and do not stir it into the rice mixture.
• Taste before adding salt, since the saltfish can season the dish.
• Let the pressure release naturally before opening the Instant Pot.

Variations

• Use frozen okra: add it cut up as directed without thawing first.
• Adjust the pepper: use less hot pepper for a gentler result, keeping it whole.
• Choose the garlic option: use 2 tablespoons of minced garlic instead of 4 chopped cloves.
• Use pimento sauce: substitute 2 tablespoons of Bertie's pimento sauce for the 4 chopped flavour peppers.
• Make it meatier: increase the saltfish only if you also adjust the other ingredients and cooking liquid to suit.

Common mistakes to avoid

• Skipping the soak: the fish may remain too salty; soak and wash it before cooking.
• Stirring in the hot pepper: it may break apart and spread more heat; leave it whole on top.
• Adding salt too early: saltfish already seasons the pot; taste after cooking before adding any.
• Opening the pot straight away: pressure may still remain; allow it to release naturally.
• Guessing the liquid: too little or too much can affect the rice; measure the water and coconut milk.

How to store

Refrigerate leftovers promptly in a covered container and eat within 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions