Flavorful Vegetable Pelau Recipe by Chef Shaun 🇹🇹 Foodie Nation

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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