Pitche-Patche de Ostras

What it really is

Pitche-Patche de Ostras is a Guinea-Bissau oyster rice dish.

Rice is part of the dish itself rather than an assumed side. Seasoning and cooking sequence can vary.

The oysters are served as part of the rice dish, not merely as a garnish or a separate side. Rice provides the main body of the preparation, while the oysters bring a briny seafood flavour. The available description establishes that pairing but not one mandatory sauce, spice blend or cooking sequence, so kitchens may season and cook it differently. The dish is best presented hot in a bowl or plate that shows the rice and oysters together. A menu should identify whether the oysters are cooked into the rice or added after cooking, and name any additional seafood. Molluscs are an essential allergen for this dish; stock and shared equipment should also be checked. Do not imply that every recipe includes shrimp, chilli or a particular vegetable unless confirmed by the cook. The description stays with the oyster-rice preparation and leaves other recipe details open.

Because oysters can become firm if overcooked, cooking time and whether they are stirred in at the end can affect the texture. The rice should carry the oyster flavour through the serving. Name the oyster type where known and distinguish any additional shellfish from the rice base.

Serve the oysters with the rice as one dish rather than listing rice as an automatic side. Name any additional seafood and state whether the oysters are cooked into the rice or added later.

How it's served

Serve hot as a rice-based main dish, with the oysters included in the portion.

How to write it on the menu

Name the oysters and any additional seafood; disclose molluscs and check cross-contact.