How to Make Trinidadian Pelau: A One-Pot Caribbean Delight

Trinidadian Pelau is a much-loved dish that embodies the essence of Caribbean cooking.

With its roots in West African and Indian cuisines, this one-pot meal is a delicious blend of caramelised meat, rice, and pigeon peas, all simmered in fragrant coconut milk and spices.

Whether you're hosting a dinner party or simply want to try something new for family dinner, Pelau is a fantastic dish that’s sure to impress.

Ingredients:

For this recipe, you’ll need:

• 1 lb (450g) chicken, cut into pieces (you can also use beef or lamb)
• 1 cup (200g) long-grain rice
• 1 can (400g) pigeon peas (or black-eyed peas, drained and rinsed)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 red bell pepper, chopped
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar
• 2 sprigs thyme (or 1 teaspoon dried thyme)
• 2 tablespoons green seasoning (a blend of fresh herbs like coriander, thyme, and spring onions)
• 1 teaspoon salt (to taste)
• 1 teaspoon black pepper
• 1 tablespoon tomato ketchup (optional, for a touch of sweetness)
• 2 cups (500ml) coconut milk
• 2 cups (500ml) water or chicken stock
• 1 Scotch bonnet pepper (whole, optional for heat)
• Juice of 1 lime (for cleaning the meat)
• Spring onions and fresh coriander (for garnish)

Instructions

1. Prepare the Meat:

   • Begin by cleaning the chicken pieces with lime juice and water. Rinse thoroughly and pat dry.
   • In a large bowl, season the chicken with green seasoning, salt, and black pepper. Mix well, ensuring the seasoning is evenly distributed. Cover and let it marinate for at least 30 minutes, or overnight for deeper flavour.

2. Caramelise the Sugar:

   • Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the brown sugar, stirring constantly. Allow the sugar to melt and caramelise. This step is crucial as it gives the Pelau its distinctive deep brown colour and rich flavour.
   • When the sugar turns a dark brown but not burnt, carefully add the seasoned chicken pieces to the pot. The caramelised sugar will splatter slightly, so be cautious. Stir the chicken to coat it evenly in the caramel and brown the pieces on all sides. This should take about 5-7 minutes.

3. Add Vegetables and Peas:

   • Once the chicken is browned, add the chopped onion, garlic, carrot, and red bell pepper to the pot. Sauté for a few minutes until the vegetables begin to soften.
   • Stir in the pigeon peas, ensuring they’re well mixed with the chicken and vegetables.

4. Cook the Rice:

   • Add the rice to the pot, stirring to coat the grains with the caramelised mixture. Allow the rice to toast for a minute or two, absorbing the flavours.
   • Pour in the coconut milk, water or chicken stock, and add the thyme, tomato ketchup (if using), and the whole Scotch bonnet pepper. The pepper adds a subtle heat to the dish without making it overwhelmingly spicy, as long as it remains whole.
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the rice is fully cooked and the liquid has been absorbed. Stir occasionally to prevent sticking.

5. Final Touches:

   • Once the Pelau is cooked, remove the Scotch bonnet pepper and thyme sprigs. Taste and adjust the seasoning if necessary.
   • Garnish with chopped spring onions and fresh coriander before serving.

Serving Suggestions

Pelau is traditionally served with a side of coleslaw, sliced avocado, or a simple green salad.

It’s a hearty dish that’s perfect on its own, but you can also pair it with fried plantains for an extra touch of Caribbean flair.

Conclusion

Trinidadian Pelau is more than just a meal—it’s a celebration of culture, history, and the joy of sharing good food. The rich, caramelised flavours and the creamy coconut milk combine to create a dish that’s comforting, flavourful, and irresistibly moreish. Whether you’re making it for the first time or revisiting a family favourite, this Pelau recipe is sure to bring a taste of the Caribbean to your table. Enjoy