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Pelau

Name: Pelau
Cuisine: Trinidadian
Ingredients: 1 cup pigeon peas; 2 cups rice; 1 lb chicken; 1 cup coconut milk; 2 tbsp brown sugar; 1 medium onion; 2 cloves garlic; 1 scotch bonnet pepper; 1 tsp thyme; 2 tbsp vegetable oil; to taste salt; to taste black pepper

Pelau is a one-pot rice dish popular in Trinidad and Tobago, characterized by caramelized pigeon peas, meat, and rice cooked together with coconut milk and spices. It is a flavorful, hearty meal that reflects the island's multicultural heritage and is often enjoyed at family gatherings and festivals.

12 ingredients

savoryspicycaramelizedcoconutherbal

Culinary DNA Preview

African70%

Indigenous_caribbean30%

Ingredients

pigeon peas
1 cup
rice
2 cups
chicken
1 lb
coconut milk
1 cup
brown sugar
2 tbsp
onion
1 medium
garlic
2 cloves
scotch bonnet pepper
1
thyme
1 tsp
vegetable oil
2 tbsp
salt
to taste
black pepper
to taste

Method

Steps not available

Origin Story

Pelau originated from the fusion of African cooking techniques brought by enslaved peoples and indigenous and colonial Caribbean ingredients, evolving into a beloved staple of Trinidadian cuisine.

Culinary DNA

Ingredient ancestry breakdown

African70%

ingredients+techniques

Indigenous_caribbean30%

ingredient_origin

Techniques

browning caramelizing simmering one-pot cooking

Stories about this dish

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