Pelau is a traditional rice-based dish from Trinidad and Tobago & the Caribbean. It’s mainly comprised of caramelized sugar, meats, rice, pigeon peas, coconut milk & vegetables. This popular one pot dish is typically served with cole slaw and other cold salads.
Yield - 6 to 8 Servings.
Ingredients
Coconut Oil - 2 tbsp (OPT)
Brown Sugar- 1 cup
Hot Water - 2 cups
Roucou - 2 tbsp
Rice- 3 cups
Pigeon Peas- 16 oz
Onion- 3 cups (finely chopped)
Pimento- ½ cup (finely chopped)
Fine Thyme - 5 sprigs
Garlic- ¼ cup (finely chopped)
Black Pepper - 1 tsp
Salt- to taste
Carrots- 3 cups (cubed)
Pumpkin- 2 cups (cubed)
Coconut Milk- 2 cups
Chadon beni- ¼ cup
Chive- ¼ cup
Scotch Bonnet Pepper- 1 whole
Method
Heat your iron pot over high heat.
Once heated, add your oil.
Once your oil is heated, add your brown sugar.
Once sugar begins to dissolve, stir constantly to prevent it from burning and turning bitter in taste.
Add hot water & stir to fully incorporate the sugar.
Add Roucou.
Add Rice and peas.
Reduce heat to medium, cover and allow rice & peas to absorb the liquid mixture.
Add onion, pimento, thyme, garlic, black pepper & salt.
Stir to fully incorporate all your ingredients before adding carrots, pumpkin & coconut milk.
Lastly, top with chadon beni, chive & whole pepper, cover and bring to a boil.
Once boiling, reduce to a simmer, cover and allow rice to fully cook (about 25 minutes).
If Rice is fully cooked but the mixture still looks a bit too wet, leave pot uncovered, reduce heat to low and keep stirring so the bottom doesn't burn. Do this until you've reached your desired consistency.
Remove from heat and stir in chive & celery.
Enjoy!
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