How to Make Trinidadian Pelau

The secret to making a delicious Trinidadian pelau is carmelized meat, a traditionally African food that is common in Trinidadian recipes. If you are looking for comfort food with a Creole flare, then Trinidadian pelau is a great dish to start with.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 whole chicken, skin removed, cut in small pieces
• Salt and pepper to taste
• Few sprigs of fresh thyme, chopped
• 4 stalks of chives, chopped
• 3 garlic cloves, crushed
• 2 tbsp. margarine or vegetable oil
• 1 tbsp. brown sugar
• 1 can pigeon peas
• 3 celery stalks, chopped
• 1 cup chopped carrots
• 1/3 cup fresh tomatoes, chopped
• 2 cups coconut milk
• 1 ½ cups water
• 1 tbsp. soy sauce
• 1 hot green pepper, finely chopped
• 2 cups brown rice

1. Season the chicken with salt, pepper, thyme, chives and garlic. Let it marinate for a minimum of on hour, but overnight is best.

2. Heat the oil in a heavy iron saucepan. Add the brown sugar and cook it until it's dark brown and syrupy.

3. Add the chicken and simmer until the meat is browned on both sides.

4. Stir in a little bit of water and continue to cook the chicken for about 20 minutes.

5. Add the pigeon peas, celery, carrots, tomatoes, coconut milk, soy sauce, hot green pepper, onions, remaining water and rice.

6. Bring the mixture to a simmer. Cover the saucepan and cook the mixture until the rice is done, approximately 20 minutes. Add extra water if the rice is drying out too much.

Tips & Warnings

• The creole term for the burnt layer that forms on the bottom of the saucepan is "bun bun." In Trinidad, most people consider this to be the best part of the pelau.
• Pigeon peas are usually found in the Latin foods section of supermarkets. You can also order them online from Earthy Delights. The website is listed in the "Resources" section. Black-eyed peas or kidney beans can be substituted.

Resources

• Earthly Delights

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