Best 4 Trinidad Pelau Recipes
Trinidad Pelau is a flavorful dish that combines diverse textures and vibrant spices, offering a unique culinary experience. As the national dish of Trinidad and Tobago, it holds immense cultural significance and is deeply ingrained in the country's traditions. The dish is often served at special gatherings and celebrations, where friends and family gather to relish this flavorful creation. This article aims to provide culinary enthusiasts with a comprehensive guide to creating the perfect Trinidad Pelau. We will explore the essential ingredients, cooking techniques, and cultural nuances that contribute to this delectable dish, ensuring an authentic and flavorful experience.
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TRINIDAD PELAU
Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.
Provided by TRINIREDLOCKS
Categories World Cuisine Recipes Latin American Caribbean
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.
Nutrition Facts : Calories 540.9 calories, Carbohydrate 58.3 g, Cholesterol 50.7 mg, Fat 24.8 g, Fiber 5.3 g, Protein 22.1 g, SaturatedFat 13.5 g, Sodium 69.4 mg, Sugar 7.9 g
PELAU
Steps:
- Clean the chicken and cut into small pieces. Season with lime juice and salt, pepper, chive, thyme, chadon beni, and parsley. Set aside to marinate for at least 3 hours.
- In a deep pot heat 2 tablespoons of sugar until slightly brown. Add the seasoned chicken. Stir in a little water ( about 1/4 cup) and cook until evenly browned.
- Continue to simmer for about 3 minutes. Prepare the peas, carrots, pumpkin, vegetables and herbs for the pot. Add to the boiling liquid. Stir then add the rice and coconut milk.
- Add water and tomato paste (and bouillon cube). If you wish you can add the hot pepper now. Cover and simmer for 10 minutes.
- Uncover and stir occasionally so the rice doesn't stick. Cover, reduce to a simmer, and cook until the liquid has evaporated. If you add hot pepper, remove it from the pot. Serve pelau with cole slaw or green salad.
PELAU
Pelau (Rice, Chicken and Pigeon Peas) Popular Trinidad Dish that can be cooked with any type of meat. Recipe with some personal edits is from Trinidad and Tobago Naparima Girls' High School Cookbook
Provided by SpyceeTrini
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire sauce, soy sauce and ketchup.
- Heat oil in a large heavy iron pot or skillet.
- Add sugar and allow to burn until brown.
- Add seasoned chicken and stir until pieces are well coated with burnt sugar; brown for 3-5 minutes. *Add more water if needed.
- Add rice and turn often until well mixed. Cook for 3 minutes more.
- Add onion, sweet peppers, carrots and pumpkin and cook for a few minutes, stirring a few times.
- Add peas, salt, hot pepper, coconut milk and broth. Bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid is evaporated (about 25-30 minutes).
- Add more liquid if rice is still hard and continue to cook for few more minutes.
- Note: Pelau could also be baked in an oven. Cover pot with tin foil and bake at 350F degrees for 30-35 minutes.
TRINIDAD PELAU
Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.
Provided by TRINIREDLOCKS
Categories Caribbean Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.
Nutrition Facts : Calories 540.9 calories, Carbohydrate 58.3 g, Cholesterol 50.7 mg, Fat 24.8 g, Fiber 5.3 g, Protein 22.1 g, SaturatedFat 13.5 g, Sodium 69.4 mg, Sugar 7.9 g
Tips:
- Choose high-quality ingredients, especially the rice and the meat. The better the ingredients, the better the pelau will taste.
- Use a heavy-bottomed pot or Dutch oven for cooking the pelau. This will help to evenly distribute the heat and prevent the rice from sticking.
- Follow the recipe carefully, especially if you are making pelau for the first time. There are many different ways to make pelau, so it is important to follow a recipe that you trust.
- Be patient. Pelau takes time to cook, so don't rush the process. The longer you cook it, the more flavorful it will be.
- Serve pelau with your favorite sides, such as stewed chicken, fried plantains, or a simple salad.
Conclusion:
Pelau is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover rice, and it is also a great dish to serve at parties or gatherings. With a little planning and effort, you can easily make a delicious pot of pelau that your family and friends will love.
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